Beef Stroganoff Recipes
Easy Beef Stroganoff Recipe
My husband, like many American men, loves beef. Not long after we met years ago, I made my first meal for him. It was beef stroganoff. Now, many years later, he still requests this dish periodically.
This particular beef stroganoff has a bit more of a tomato flavor than many and is treasured in my home because the meat is consistently tender. I like it because it's preparation is easier and quicker than many others and the meat in particular is very simple to handle as it's cut up only after cooking when it's quite easy to cut or tear apart. I will share the recipe here, but for those who prefer something different I will provide information about other recipes as well.
The Ingredients for Easy Beef Stroganoff
Here are the utensils and cookware you need:
A pressure cooker
A a 2 or 3 quart saucepan (for rice or noodles)
A large skillet
The ingredients include:
1.5 lbs sirloin steak
3 Tablespoons butter or margarine, divided
1 1/2 Tablespoons flour
1 large clove garlic, peeled and minced
1 medium yellow onion, peeled, chopped
8-10 ounces beef broth
2 Tablespoons tomato paste
2 Tablespoons cooking Sherry
8 ounces mushrooms, sliced
8 ounces sour cream
2 cups white rice or 8-10 ounces wide egg noodles
Putting It Together
Prepare the meat.
Remove any excess fat, then place meat in the pressure cooker with 1 cup of water. Seal. Set pressure at 10 if your cooker has variable settings. Place on stove over high heat until the cooker reaches pressure. Reduce heat to medium, and cook for 25 minutes.
Meanwhile prepare your sauce.
Chop onions and garlic. Melt 1 1/2 tablespoons butter or margarine in skillet, add onion and garlic and saute for 4 to 5 minutes over medium low heat. Remove from skillet and set aside.
Melt another 1 1/2 tablespoons of butter or margarine, whisk in 1 1/2 tablespoons flour, and cook while whisking for one minute. Gradually whisk in beef broth and cook over medium heat for 4 to 5 minutes. Whisk in tomato paste until smooth, then stir in sherry and then sliced mushrooms. Continue cooking for approximately 20 minutes.
While waiting for sauce to finish cooking, prepare noodles or rice per package instructions.
At this point the meat should be done cooking.
Remove the pressure cooker from the stove and let it cool for 5 minutes. Then cool rapidly under cool water (or whatever other rapid cooling technique your pressure cooker uses), open the cooker, remove the meat, and cut into bite sized pieces.
Complete the beef stroganoff sauce.
Reduce heat to simmer. Stir in sour cream until well combined, smooth. Add in onion and garlic mixture, as well as beef to the sauce. Heat through, then allow to cool for a few minutes to allow the sauce to further thicken. Serve over rice or noodles.