Pressure Cooker Beef Stroganoff Recipe

Name: Pressure Cooker Beef Stroganoff
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds lean beef chuck, cut into 1-inch pieces; Kosher salt and freshly ground black pepper; 1 tablespoon olive oil; 1 medium onion, chopped; 1 cup dry white wine; 1 tablespoon Dijon mustard; 1 tablespoon all-purpose flour; 1 cup low-sodium beef broth; 1 pound whole white button mushrooms; 3 carrots, cut into 1/2-inch chunks; 2 stalks celery, chopped; 1/4 cup neufchatel cheese; 1/4 cup roughly chopped fresh parsley; 12 ounces whole wheat egg noodles; Special equipment: pressure cooker; Copyright 2012 Television Food Network, G.P. All rights reserved.

Servings: persons

1 1/2 pounds lean beef chuck, cut into 1-inch pieces
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
1 medium onion, chopped
1 cup dry white wine
1 tablespoon Dijon mustard
1 tablespoon all-purpose flour
1 cup low-sodium beef broth
1 pound whole white button mushrooms
3 carrots, cut into 1/2-inch chunks
2 stalks celery, chopped
1/4 cup neufchatel cheese
1/4 cup roughly chopped fresh parsley
12 ounces whole wheat egg noodles
Special equipment: pressure cooker
Copyright 2012 Television Food Network, G.P. All rights reserved.

1
Toss the beef with 1/2 teaspoon each salt and pepper.
2
Heat the oil in a pressure cooker over medium-high heat.
3
Add the beef and cook, stirring occasionally, until browned on all sides, about 4 minutes.
4
Add the onions and cook, stirring frequently, until the onions soften and begin to brown, about 4 minutes.
5
Add the white wine, mustard and flour, bring to a simmer and cook until reduced by half, about 2 minutes.
6
Add the beef broth, mushrooms, carrots and celery.
7
Secure the pressure cooker lid and bring to high pressure over medium heat.
8
Once at high pressure, cook for 18 minutes.
9
Remove from the heat and, using the quick-release valve, carefully open.
10
Stir in the neufchatel, parsley and salt and pepper to taste.
11
Meanwhile, bring a pot of water to a boil and cook the egg noodles according to package directions.
12
Drain and keep warm.
13
Divide the noodles and beef stroganoff evenly among 6 serving bowls.

899

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 1/2 pounds lean beef chuck, cut into 1-inch pieces, Kosher salt and freshly ground black pepper, 1 tablespoon olive oil, 1 medium onion, chopped, and more.

Yes, Pressure Cooker 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.

That's it — enjoy your meal!

Pressure Cooker Beef Stroganoff

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions