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Food Network Kitchen’s Pressure Cooker Beef Stroganoff

Prep Time
10 min
Cook Time
30 min
Yields
6 servings

Pressure cookers take the pressure off you, making it easy to cook long-braise dishes for weeknight dinners. This beef stroganoff uses lean beef chuck for a high-protein feast.

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ingredients

1 ½
lb(s) lean beef chuck, cut into 1" pieces
Kosher salt and freshly ground black pepper
1
tbsp olive oil
1
medium onion, chopped
1
cup dry white wine
1
tbsp Dijon mustard
1
tbsp all-purpose flour
1
cup low-sodium beef broth
1
lb(s) whole white button mushrooms
3
carrots, cut into 1/2" chunks
2
stalk celery, chopped
¼
cup Neufchatel cheese
¼
cup roughly chopped fresh parsley
12
ounce whole wheat egg noodles
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directions

Notes

Special equipment: Pressure cooker

Step 1

Toss the beef with 1/2 teaspoon each salt and pepper. Heat the oil in a pressure cooker over medium-high heat. Add the beef and cook, stirring occasionally, until browned on all sides, about 4 minutes. Add the onions and cook, stirring frequently, until the onions soften and begin to brown, about 4 minutes. Add the white wine, mustard and flour, bring to a simmer and cook until reduced by half, about 2 minutes. Add the beef broth, mushrooms, carrots and celery.

Step 2

Secure the pressure cooker lid and bring to high pressure over medium heat. Once at high pressure, cook for 18 minutes. Remove from the heat and, using the quick-release valve, carefully open. Stir in the neufchatel, parsley and salt and pepper to taste.

Step 3

Meanwhile, bring a pot of water to a boil and cook the egg noodles according to package directions. Drain and keep warm.

Step 4

Divide the noodles and beef stroganoff evenly among 6 serving bowls.

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