My head is still spinning.
The holidays are all..Rush Rush Rush..
And then, BAM, it’s over in a second.
Hope you got some good swag for Christmas.
My Mom rocks cause she got me one of those new-fangled electric pressure cookers.
This one to be exact.
I was torn between and electric one and a stove top one.
Way back in the day, I reviewed a stove top pressure cooker, and I just couldn’t get the thing to cook right.
Operator error? Whatever.
So I asked for an electric one to be on the safe side.
I had no clue where to start.
I read that you could pretty much cook whatever you normally would in a slow cooker in a pressure cooker, you just needed to reduce the time and liquid.
Beef Stroganoff was a safe bet.
Annnnnddddd, It turned out Deeeee-licious!
Tasted like it had been cooking for hours..the meat just melted in the mouth.
Oh, and my kids liked it. So you know it’s that good.
I think I am going to love love love my New Pressure Cooker.
- 3½ lbs. Sirloin Tip Roast, trimmed of tough tissue and cubed
- 2 + Tablespoons Olive Oil
- ¾ cup Flour
- 1 teaspoon Course Kosher Salt
- ½ teaspoon Pepper
- ½ teaspoon Onion Powder
- ½ teaspoon Dried Thyme
- ½ teaspoon Dried Rosemary
- ⅛ teaspoon Paprika
- 1 large Onion, sliced
- 3 cloves garlic, minced
- 1¾ cup Beef Stock
- ¼ cup Red Wine
- 8 oz. Sour Cream
- 12 oz. Medium Size Egg Noodles, cooked to package directions
- In a gallon sized zip lock bag, mix together the flour,salt, pepper,onion powder,thyme,rosemary and paprika.
- Add the cubed beef and toss to coat.
- Set the pressure cooker to browning.
- Add 2 tablespoons oil to pressure cooker.
- Working in small batches, taking care not to over crowd the pot, brown the meat on all sides. (took me 4 batches).
- Remove the beef to a plate.
- Add the onions to the pressure cooker, adding more oil if needed and cook for 5 minutes.
- Add the garlic and cook for an additional 1 minute.
- Add back the beef and any juices that have accumulated on the plate.
- Stir in the beef stock and wine.
- Place the lid on and set the cooker to High Pressure for 20 minutes.
- After 20 minutes has elapsed, allow the pressure cooker to naturally release the steam. This will take 10-15 minutes.
- Carefully remove lid.
- Place the sour cream into a small bowl.
- Ladle about ¼ cup of the hot juice from the pressure cooker into the sour cream and stir.
- Do this several times until the sour cream is warmed.
- Stir the warm sour cream into the meat.
- Salt and pepper to taste.
- Serve over egg noodles.