Beef Stroganoff

A rich and creamy gravy infuses the beef with the flavors of mushrooms, sour cream, and sherry.

Yield:

6 cups

Prep time:

15 minutes

Cook time:

15 minutes

Serving size:

1 cup

2 lb. top round steak, cut into strips

1 tsp. kosher salt

4 TB. unsalted butter or margarine, or vegetable oil

1 medium white or yellow onion, diced small

1 lb. brown button mushrooms, brushed clean of dirt and thinly sliced

2 cloves garlic, minced

1 TB. fresh Italian parsley, minced

4 cups Homemade Beef Stock (recipe in Chapter 8)

2 tsp. freshly ground black pepper

1 cup sour cream

¼ cup dry sherry or dry white wine

1. Season steak with kosher salt, and set aside.

2. In a pressure cooker over medium heat, heat unsalted butter. When hot, add beef and brown well on all sides. Using a slotted spoon, remove beef from the 1 pressure cooker, and set aside.

3. In the pressure cooker over medium heat, add onion, mushrooms, garlic, Italian parsley, and Homemade Beef Stock. Cook for about 3 minutes or until onions are soft.

4. Return beef to the pressure cooker.

5. Lock the lid in place. Bring to high pressure, and maintain for 15 minutes. Remove from heat, and reduce pressure using the cold water release method.

6. Return the pressure cooker to low heat. Add pepper and sour cream, and cook for 3 minutes. Stir in sherry, and cook for 30 seconds.

7. Ladle stroganoff into large warmed dinner bowls, and serve immediately.

PRESSURE POINTER

Because of its toughness, top round is a perfect candidate for pressure cooking because the pressure cooker's intense, moist heat tenderizes it and makes it extremely tender.