PRESSURE COOKER BEEF STROGANOFF RECIPE

INGREDIENTS

3/4 cup flour
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/4 teaspoon paprika
2.5 lbs. Sirloin Tip Roast, cubed
2-3 Tablespoons olive oil
2 cups fresh sliced mushrooms
1 medium onion, sliced
2-3 cloves garlic, minced
1 3/4 cups beef broth
3/4 cup sour cream
Cooked egg noodles, for serving

INSTRUCTIONS

• In a gallon sized zip top bag, mix together the flour, salt, pepper, onion powder, garlic powder, thyme, rosemary and paprika. Add the cubed beef and toss to coat.
• Set the pressure cooker to browning and add 2 tablespoons of oil. Working in small batches, taking care not to over crowd the pot, brown the meat on all sides. Remove the beef to a plate.
• Add the mushrooms and onions to the pressure cooker, adding more oil if needed and cook for 5 minutes. Add the garlic and cook for an additional 1 minute.
• Return the beef to the pressure cooker, along with any juices that have accumulated on the plate. Stir in the beef broth.
• Place the lid on the pressure cooker and set it to high for 20 minutes.
• After 20 minutes has elapsed, allow the pressure cooker to naturally release the steam. This will take 10-15 minutes. Carefully remove lid.
• Place the sour cream into a small bowl and ladle about 1/4 cup of the hot liquid from the pressure cooker into the sour cream and stir.
• Stir the sour cream mixture back into the pressure cooker with the meat. Season with additional salt and pepper, if needed, to taste. Serve over egg noodles.

Source : https://www.letsdishrecipes.com/2016/09/pressure-cooker-beef-stroganoff.html

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