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Beef Stroganoff

Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes


1/2 cup flour

1 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon onion powder

1/4 teaspoon garlic powder

1/2 teaspoon dried thyme

1/2 teaspoon dried rosemary

1/4 teaspoon paprika

2.5 lbs. Sirloin Tip Roast, cubed

2-3 tablespoons olive oil

1 medium onion, sliced

2-3 cloves garlic, minced

1 3/4 cups beef broth

3/4 cup sour cream

Cooked egg noodles, for serving


Mix together the flour, salt, pepper, onion powder, garlic powder, thyme, rosemary and paprika. Add the cubed beef and toss to coat.

Set the pressure cooker to browning and add 2 tablespoons of oil. Working in small batches, taking care not to over crowd the pot, brown the meat on all sides. Remove the beef to a plate.

Add the onions to the pressure cooker, adding more oil if needed and cook for 5 minutes. Add the garlic and cook for an additional 1 minute.

Return the beef to the pressure cooker,. Stir in the beef broth.

Place the lid on the pressure cooker and set it to high for 15 minutes.

Place the sour cream into a small bowl and ladle about 1/4 cup of the hot liquid from the pressure cooker into the sour cream and stir.

Stir the sour cream mixture back into the pressure cooker with the meat. Season with additional salt and pepper to taste. Serve over egg noodles.


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