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Beef Stroganoff Recipes

Updated on February 6, 2018

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.

The Ingredients for Easy Beef Stroganoff

Here are the utensils and cookware you need:

  • A pressure cooker
  • 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.

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    • Blond Logic profile image

      Mary Wickison 

      6 months ago from Brazil

      I love beef stroganoff and make a version of it occasionally. Some of the ingredients are difficult to source where I live.

      I don't have a pressure cooker, any idea how long it will take to cook the meat without one?

    • OurFoodRecipes LM profile image

      OurFoodRecipes LM 

      5 years ago

      wow...Great stroganoff lens....Thanks for sharing the info

    • profile image

      karla-hara 

      5 years ago

      I love Strogonoff too, thanks

    • archandha profile image

      archandha 

      6 years ago

      Thanks for sharing!

    • Ronlove LM profile image

      Ronlove LM 

      6 years ago

      Very nice!

    • profile image

      seosmm 

      6 years ago

      THe recipes sound great! Good info. Nice Lens!

    • profile image

      RecipePublishing 

      7 years ago

      Nice lens.

    • profile image

      anonymous 

      7 years ago

      @SquidooDudes: Loved the post!

      Check out:kamagra and propecia here!

    • profile image

      SquidooDudes 

      7 years ago

      Lensrolled to my Beef Stroganoff Recipe! I didn't realize you had one too!

    • clouda9 lm profile image

      clouda9 lm 

      7 years ago

      Delish for sure! My [Recipes] Angel Blessing today is SWAH and featured on http://www.squidoo.com/my-angel-wings and my new beef stroganoff lens :)

    • FanfrelucheHubs profile image

      Nathalie Roy 

      7 years ago from France (Canadian expat)

      Looks pretty much like mine, except that I use fresh cream instead of sour cream. The texture might be a little different, sour cream is thicker I think. Yummy!

    • profile image

      anonymous 

      8 years ago

      Looks yummy! For what it's worth, here's my favorite, favorite beef stroganoff recipe of all time. http://wp.me/puWta-2q

    • profile image

      BecomeBookWise 

      8 years ago

      I just made this recipe, I had left over roast beef. I didn't Have mushrooms, so I didn't use them, but I did let the onions and garlic cook in the sauce instead. I used Hennessy cognac. It was really goo, I recommend it to all, especially to use up left over beef, it worked great!

    • divacratus 2 profile image

      divacratus 2 

      8 years ago

      I love beef too! This seems like a great recipe to try out. Mmmm! I am from India and here we tend to use lotsa spices on our food. I am lensrolling this lens to my Spicy Beef lens. Do check the page out when you get the time.

    • ClassyGals profile image

      Cynthia Davis 

      8 years ago from Pittsburgh

      Yummy beef stroganoff recipes, sounds absolutely delicious.

    • GramaBarb profile image

      GramaBarb 

      8 years ago from Vancouver

      I have used a quick version using lean hamburger and cream of mushroom soup with a bit of garlic..

    • Faye Rutledge profile image

      Faye Rutledge 

      8 years ago from Concord VA

      Yum Yum! Sounds great! I'll have to try this recipe! :-)

    • mariaamoroso profile image

      irenemaria 

      8 years ago from Sweden

      Lovely recipes! THank you so much! In Sweden we have a very popular dish called Korv Stroganoff. That is the same except we have sausage instead of the beef =)

    • profile image

      anonymous 

      8 years ago

      You could always substitute VTP for meat. Thanks for the recipe.

    • profile image

      Andy-Po 

      8 years ago

      Sounds delicious. I shall give this a try.

    • religions7 profile image

      religions7 

      8 years ago

      :) I'm a vegetarian, but this looks like a great recipe for those that do eat meat.

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