This homemade beef stroganoff is so easy and made in minutes. You will fall in love with its creamy peppery sauce.
Ingredients
35.5 OZ / 1000 G marbled beef chuck roast
8 OZ / 230 G white button mushrooms
9 OZ / 250 G onion
3 CLOVES garlic
4.5 TSP white wine
1 TBSP olive oil
1 TSP paprika
7 OZ / 200 ML beef stock
12.5 OZ / 360 G cooked tagliatelle
1 PINCH salt
1 PINCH pepper
3.5 OZ / 100 G sour cream
2 TBSP flour
Directions
Slice the onion, mushrooms and garlic.
Once the pressure cooker is preheated, add the beef to the pronto bowl along with oil. Cook for 3 minutes / 360°F|180°C using the sauté mode on each side. Once done, remove the beef and slice it.
Add your onion, garlic and mushrooms to the pressure cooker, sauté using sauté mode for 8 minutes / 360°F|180°C. After 6 minutes, add the flour and mix well until dissolved.
Pour the white wine. Scrape the bottom of the bowl using a wooden spoon.
Add beef stock and sliced beef, along with the meat juice. Cook using the high pressure cook mode for 8 minutes. Once cooked, shred the meat.
Mix again for 2 minutes / 320°F|160°C until the sauce becomes thick.
Once done, stir in the sour cream and the cooked pasta to the pressure cooker and season with extra salt and pepper if necessary.
Place on a serving plate and layer the beef on top. Drizzle the sauce. Enjoy your dish!
