My Father'S Beef Stroganoff – a delicious recipe with beef, water, onion, salt, cream of mushroom soup, condensed golden mushroom soup. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Take beef cubes, water, season salt (to taste), and large slivers of onion, place them in pressure cooker.
2
Cook on high until the little jiggler on top of the pressure cooker is going very fast and all crazy then turn heat down to medium leaving the jiggler at a slower steady jiggle, cook for about 20 minutes before you open the lid to check if the meat is done.
3
When meat is done, drain all except 1/2 cup of the water, the onions are optional to keep in - personally I take them out.
4
Add milk, cream of mushroom, golden mushroom, and sour cream, mix well.
5
Simmer on low heat for at least an hour, stirring occasionally if desired, the longer it simmers the better, i usually leave it for 3-4 hours.
6
Serve over prepared egg noodles.
310
kcal
Calories
16
g
Fat
27
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 -2 lb boneless beef cube (or any steak cut up into cubes), 1 1/2 cups water, 1 onion, season salt (to taste), and more.
Yes, My Father'S Beef Stroganoff falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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