Electric Pressure Cooker Beef Stroganoff combines a beefy, creamy, earthy (from the mushrooms) sauce with tender egg noodles.
Ingredients
1 pound Lean Ground Beef
12-ounce container of Mushrooms, (I use pre-washed and sliced because my daughter is picky.)
2 Tablespoons Olive Oil
1 small onion, Chopped
2 cloves garlic, finely chopped
22.6-ounce can of Campbell's Cream of Mushroom soup
½ Cup Water
16-ounce container Sour Cream
1½ Teaspoons Salt
½ Teaspoons Black Pepper
1 Teaspoon Crushed Red Pepper
12-ounce bag of egg noodles
generously salted water for boiling the noodles
Instructions
Put a generously salted stockpot of water on the stove and bring to a boil.
In the meantime, turn your pressure cooker on to the sear setting. Mine is P09.
Pour the olive oil into the cooker.
When the oil is heated (1-2 minutes), add the onion and cook until translucent.
Stir in the mushrooms and cook until golden brown.
Add the lean ground beef and garlic. Cook until browned and no longer pink.
Pour in the Cream of Mushroom soup and ½ Cup Water.
Season with salt, black pepper, and crushed red pepper.
Press the stop button on your cooker and put the lid on with the steam valve set to the pressure setting. Make sure to follow your manufacturer directions and ensure the lid is locked into place.
Set the machine to steam vegetables which is P07 on mine. The default time is 8 minutes, change that to 10 minutes.
Boil your egg noodles according to the package instructions and then drain.
When the cooking cycle is complete on the pressure cooker. Release the steam and open according to manufacturer's directions.
Stir in the sour cream and the noodles and serve piping hot. Afiyet olsun!
Recipe by In The Kitchen With April at http://www.inthekitchenwithapril.com/2017/03/electric-pressure-cooker-beef-stroganoff.html