Beef Stroganoff Pressure Cooker Recipe


  • 900 g stew beef, cut into 1-inch cubes
  • 2 1/2 tbsp oil
  • 1 1/2 tbsp flour
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 110 g mushrooms
  • 1 ½ tbsp tomato paste
  • 3 tsp Worcestershire sauce
  • 375ml beef stock
  • 240 ml sour cream
  • Salt and pepper to taste
  • Egg noodles, cooked


  1. Place beef chunks, flour, and salt and pepper in a ziplock bag. Shake to coat.
  2. In the pressure cooker, heat oil and brown the meat in batches. 
  3. Stir in the rest of the ingredients, except for the sour cream. Tip: Add the tomato paste last to prevent it from sticking to the bottom of the pan.
  4. Secure lid and bring to pressure. Cook for 20 minutes at pressure.
  5. Release pressure and stir in sour cream. Season with salt and pepper to taste.
  6. Serve over hot noodles and, if desired, sprinkle with paprika or chopped parsley.
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Beef Stroganoff Pressure Cooker Recipe