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Beef Stroganoff

Beef Stroganoff

Recipe Type:  Beef
Servings  6
2  pound  beef, cut into 1 inch cubes  
3  tablespoon  olive oil  
0.5  cup  flour, for dredging beef  
1    Medium onion, chopped   
3  clove  garlic, minced  
3  cup  Beef broth  
2  tablespoon  Tomato paste  
1  tablespoon  worchestershire sauce  
2  cup  Mushrooms, sliced  
0.25  cup  flour, for thickening sauce  
0.5  teaspoon  salt  
0.5  teaspoon  pepper   
1  cup  sour cream, for last step  


*Substituting with potato starch will make recipe Gluten Free. 1. Place the inner pot into the Pressure Cooker. Place the oil in the inner pot. Press the Soup/Stew button. 2. Cut beef round steak into 1-inch cubes, coat in 1/4 cup flour. In small batches, saute the beef in oil until browned on all sides. Add in the flour to make a roux. 3. Saute onion, and garlic. Cook until translucent. 4. Add remaining ingredients and stir. 5. Place the lid on the Pressure Cooker and Lock. Switch the Pressure Release Valve to Closed. Press the MEAT/CHICKEN button. Press the TIME ADJUSTMENT button and set to 20 minutes. Once the timer reaches 0, the Cooker will automatically switch to KEEP WARM. Press the CANCEL button. Switch the Pressure Release Valve to Open. When the steam is released completely, remove the lid. Stir potato flakes to thicken the sauce. Stir in gently and it will thicken in 2-3 minutes with the heat. If you want it thicker add more potato flakes. Stir in the sour cream 9. Serve over cooked egg noodles.