Pressure Cooker Beef Stroganoff With Pasta Recipes

HEALTHY PRESSURE COOKER BEEF STROGANOFF

Steps:

• 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.
• 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.
• Meanwhile, bring a pot of water to a boil and cook the egg noodles according to package directions. Drain and keep warm.
• Divide the noodles and beef stroganoff evenly among 6 serving bowls.

PRESSURE COOKER BEEF STROGANOFF

Steps:

• Place first 11 ingredients in pressure cooker. After securing lid bring to pressure and let simmer for 18-20 minutes at pressure then remove from heat.
• Once the pressure has subsided open the lid and stir sour cream into the broth. (I find that heating and stirring the sour cream well before hand, helps it to incorporate into the broth better).
• Finally, stir together water and cornstarch in a small bowl. (I use sour cream container to save dishes.) Add slowly to simmering broth, stirring continually.
• Serve over hot noodles.

PRESSURE COOKER BEEF STROGANOFF WITH PASTA

Steps:

• In a pressure cooker pan, heat the olive oil. Quickly sear the beef in batches until browned on both sides. Remove the meat with slotted spoon and set aside.
• Add the onion to the pan and sauté for 2 minutes until soft. Stir in the flour for 1 min, then gradually stir in the stock. Bubble for 5 minutes until thickened.
• Stir in the mustard, purée, cream and black pepper. Return the beef to the pan, cover and lock lid on pressure cooker. Bring to pressure.
• When pressure is reached, turn heat down to low. Continue cooking for 15 minutes. Release pressure naturally.
• Cook the pasta according to manufacturer's instructions, drain and serve with the creamy Stroganoff.

BEEF STROGANOFF & COQUILLETTES (PRESSURE COOKER)

Steps:

• Fry off the diced Streaky Bacon (or Pancetta) in the Butter and a Olive Oil until just starting to colour.
• Add the Onions and Garlic and cook until softened, stirring often.
• Add the Beef and stir.
• Sprinkle over the tablespoon of Flour, add 3 of the 4 tablespoons of Paprika (reserving 1 spoonful for presentation) and season with the Salt and Pepper - stir.
• Squeeze your lemon juice into the pot through your hands catching any pips, or use a reamer.
• Drain the tinned Mushrooms.
• Add the Stock, Mushroom Soup and Sliced Mushrooms.
• Add the Crème Fresh but keep back a couple of tablespoons for presentation.
• Secure your lid and when the cooker gets up to pressure, cook for 30 minutes.
• You can smell when it's ready, it is divine! Move your pot off the heat and turn of your hob. I always allow my pot to de-pressurise on its own, I don't try to rush it by taking the 'whistle' bit off otherwise I end up with Strog stuck to the bottom, but please, you follow the manufacturer's instructions for your cooker as I'm sure they are all slightly different.
• While the cooker is de-pressurising, get a big pan of water on the boil for the pasta and follow the instructions on the packet (or not, it says 5 to 6 minutes on the brand I buy, but it always takes more like 10!).
• Serve Stroganoff on top of pasta in a bowl (like Spaghetti Bolognaise).
• Put a dollop of the remaining Crème fresh in the middle of each bowl and a pinch of the remaining Paprika over that and around the sides for a bit of decoration.
• Enjoy! :) p.s. This freezes really well if you don't have 12 people to feed!

PRESSURE COOKER BEEF STROGANOFF

Steps:

• Set your pressure cooker on the brown setting. Brown the ground beef with the garlic and drain off the excess fat. Stir in the onions, mushrooms, cream of mushroom soup, beef broth, penne, thyme, salt and pepper.
• Place the lid on pressure cooker and lock in place. Pressure cook for 7 minutes on high. Release the pressure and remove the lid. Fold in cream cheese until melted.