Pressure Cooker Beef Stroganoff With Pasta Recipe

Name: Pressure Cooker Beef Stroganoff With Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 400 g beef rump, trimmed and cut into sticks; 2 tablespoons olive oil; 1 small onion, finely chopped; 1 tablespoon plain flour; 300 ml beef stock, from 1 mushroom cube; 1 tablespoon Dijon mustard; 1 tablespoon tomato puree; 3 tablespoons sour cream; 1/2 teaspoon black pepper; 400 g fusilli (Spirals or Twists)

Servings: persons

1
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.
2
Add the onion to the pan and saute for 2 minutes until soft. Stir in the flour for 1 min, then gradually stir in the stock. Bubble for 5 minutes until thickened.
3
Stir in the mustard, puree, cream and black pepper. Return the beef to the pan, cover and lock lid on pressure cooker. Bring to pressure.
4
When pressure is reached, turn heat down to low. Continue cooking for 15 minutes. Release pressure naturally.
5
Cook the pasta according to manufacturer's instructions, drain and serve with the creamy Stroganoff.

378

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 10 ingredients. The key ingredients include: 400 g beef rump, trimmed and cut into sticks, 2 tablespoons olive oil, 1 small onion, finely chopped, 1 tablespoon plain flour, and more.

Yes, Pressure Cooker Beef Stroganoff With Pasta falls under the Pasta & Noodles 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 With Pasta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions