Pressure Cooker Beef Stroganoff
There's a reason this rich dish is still a family favorite after all these years: It's just plain delicious. Cooking everything -- even the egg noodles -- in the pressure cooker is a smart update. This recipe comes from our book "One Pot."
- Total Time:
- Servings: 6
Photography: Christina Holmes
- 1 ounce dried porcini mushrooms
- 1 1/2 cups boiling water
- 2 pounds boneless short ribs, cut into 2-inch pieces
- Coarse salt and freshly ground pepper
- 2 tablespoons olive oil
- 1 pound button mushrooms, trimmed and quartered
- 1 medium onion, thinly sliced
- 2 cups low-sodium chicken broth
- 6 ounces egg noodles
- 1/3 cup sour cream
- 1 tablespoon plus 1 teaspoon Dijon mustard
- 1/2 cup roughly chopped fresh dill, for serving
Soak porcini mushrooms in the boiling water for 10 minutes. Chop mushrooms; strain and reserve mushroom liquid.
Season meat with salt and pepper. In a 6-quart pressure cooker, heat 1 tablespoon oil over medium-high. Working in batches, add meat and cook until browned on all sides, 5 minutes, adding more oil as needed. Transfer to a plate.
Add remaining tablespoon oil, the button mushrooms, and onion; cook, stirring occasionally, until mushrooms are browned, about 6 minutes. Add porcini mushrooms, mushroom liquid, and chicken broth. Return meat to pressure cooker, along with any accumulated juices.
Secure lid. Bring to high pressure over medium-high; reduce heat to maintain pressure and cook until meat is tender, 30 minutes. Remove from heat, vent pressure, then remove lid. Stir in egg noodles and cook, stirring occasionally, over medium until tender, about 7 minutes. Remove from heat. Shred meat and stir in sour cream and mustard. Season with salt and pepper. Serve topped with dill.