Pressure Cooker Beef Stroganoff

By jlwoodruff

Ingredients

• 1/4 cup olive oil
• 1 large onion, sliced
• 2 glaric cloves, crushed
• 1 1/2 pounds stewing beef, thinly sliced
• 1/2 beef broth
• 2 Tbs. sherry
• 1/3 cup parsley, chopped
• 1 tsp. salt
• 1/8 tsp. pepper
• 1 tsp. dried tarragon
• 1 lb. mushrooms, sliced
• 2 medium tomatoes, cut in eighths and seeds removed
• 1/2 cup sour cream
• 1/2 tsp. prepared mustard
• 2 Tbs. potato starch or flour
• Cooked noodles or rice

Details

Servings 6

Preparation

Step 1

In a pressure cooker, heat oil. Add onion and garlic and saute in hot oil 3 minutes. Add beef, stir, and cook 2 minutes. Stir in broth, sherry, parsley, salt, pepper, and tarragon. Secure lid. Over high heat, develop steam to high pressure. Reduce heat to maintain pressure and cook 18 minutes. Release pressure and remove lid.

Stir in mushrooms and tomatoes into beef mixture. Secure lid. Over high heat, develope steam to medium pressure. Reduce heat to maintain pressure and cook 1 minute. Release pressure and remove lid.

Cook beef and vegetable mixture over high heat 1 minute. Combine sour cream, mustard, and potato starch in a small bowl. Gradually add to beef and vegetable mixture and cook, stirring, until slightly thickened. Serve with noodles or rice.