Strips of chuck roast or top round, vegetables and sour cream. Pressure-cooker as the only pot. A quick and excellent Beef Stroganoff.
Why I love this recipe
Fast and special.
More sour cream is nice. A dash of addition wine in with the sour cream is nice.
Slice the meat into strips 1/2 inch thick by 2 inches long. Remove any fat and gristle. Season with 1/2 teaspoon of both salt and pepper, and flour to fully coat the meat..
Set the pressure cooker to “brown” and pre-heat the oil.
Brown the meat for about 5 minutes.
Add in the chopped green onions, mushrooms, parsley, basil. Continue browning for another 5 minutes.
Mix the remaining flour into the beef broth, with mustard. Then mix them into the pot. Cook until liquids are reduced and thickened for about 5 minutes.
Add the wine. Pressure-cook for 19 minutes, then remove the heat and the steam pressure.
The mixture will keep until ready for serving. Five minutes before serving, add in the sour cream. Salt and pepper to taste.
Serve over noodles or rice.