Beef Stroganoff

By carvalhohm

Buttery beef stroganoff, rich with mushrooms, will warm your family from the inside out on a chilly evening. The Multi-Cooker makes it easy.

Ingredients

• 1/4cup1/4 cup all-purpose flour
• 1/2teaspoon1/2 teaspoon salt
• 1/4teaspoon1/4 teaspoon freshly ground black pepper
• 1 1/4pounds1 1/4 pounds beef tenderloin steaks or tenderloin tips, cut into 1 1/2- by 1/2-inch strips, divided
• 4tablespoons4 tablespoons butter, divided
• 3/4cup3/4 cup onion, chopped
• 12ounces12 ounces button mushrooms, sliced
• 1(10 1/2-ounce) can1 (10 1/2-ounce) can condensed beef broth
• 2tablespoons2 tablespoons tomato paste
• 1tablespoon1 tablespoon Worcestershire sauce
• 1cup1 cup sour cream, at room temperature
• Hot cooked egg noodles
• Fresh chives, chopped (Optional)

Details

Servings 4
Preparation time 15mins
Cooking time 55mins
Adapted from kitchenaid.com

Preparation

Step 1

Combine flour, salt and pepper in large resealable food storage bag. Add half of beef. Seal bag; shake to coat. Shake off excess flour. Repeat with remaining beef.

Melt 1 tablespoon butter in KitchenAid® Multi-Cooker on Sauté setting. Add half of beef; sauté about 5 minutes or until browned on all sides. Do not overcook. Transfer to medium bowl. Repeat with 1 tablespoon butter and remaining beef; transfer to same bowl. Set aside.

Melt remaining 2 tablespoons butter in Multi-Cooker. Add onion; cook 2 minutes, stirring occasionally. Add mushrooms; sauté 10 to 13 minutes or until liquid is absorbed and mushrooms are lightly browned.

Stir in broth, tomato paste and Worcestershire; bring to a boil, scraping up any browned bits from bottom of Multi-Cooker with wooden spoon. Stir in beef and any accumulated juices.

Reduce heat to Simmer setting. Cover and cook about 10 minutes or until sauce is thickened and meat is tender. Stir in sour cream; heat through. Do not boil. Serve over egg noodles and sprinkle with chives, if desired.