Beef Stroganoff Recipes
This pressure cooker beef stroganoff delivers hearty comfort in under an hour, with tender beef, savory mushrooms, dried apricots, and creamy goodness throughout.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 1 pound Ground beef for hearty base
- 1 tablespoon Olive oil
- 1 medium Onion chopped
- 2 cloves Garlic minced
- 1 cup Mushrooms sliced
- ½ cup Dried apricots chopped
- 1 tablespoon All-purpose flour
- 1 cup Beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Paprika
- ½ cup Sour cream stirred in last
- Salt and pepper to taste
- Cooked egg noodles for serving
Instructions
Instructions
- Heat olive oil in a skillet over medium heat until hot.
- Add chopped onion and garlic. Sauté until soft and fragrant, about 3–4 minutes.
- Add ground beef and cook until browned and caramelized, breaking it up as it cooks.
- Stir in mushrooms and cook for 5 minutes until softened.
- Add chopped dried apricots and cook for 2 minutes.
- Sprinkle flour and stir to coat. Slowly add beef broth while stirring to avoid lumps.
- Add Worcestershire sauce and paprika. Simmer for 10 minutes.
- Transfer contents to the pressure cooker. Cook on high pressure for 10 minutes.
- Perform a quick release after cooking.
- Stir in sour cream. Season with salt and pepper. Serve over cooked egg noodles.
Notes
Keep leftovers in an airtight container for up to 4 days, or freeze up to 2 months. Reheat gently with a splash of broth.