I like to serve this Beef Stroganoff over mashed cauliflower or cooker egg noodles.
To make this #dinnerdoneby9am I fully prepare the Stroganoff in the morning, refrigerate all day, then reheat just prior to serving.
-1 lb bottom round, sirloin or flank steak, thinly sliced across the grain
-1 tsp salt, 1/2 tsp pepper, divided use
-1 Tbsp olive oil
-1 onion, sliced
-16 oz mushrooms, sliced
-3 cloves garlic, minced
-4 Tbsp all-purpose flour
-1/4 cup dry sherry
-2 c beef broth
-2 Tbsp Worcestershire sauce
-1 tsp thyme
-1/4 cup sour cream
-(optional) 2 Tbsp chopped fresh parsley leaves
Turn pressure cooker to saute, hit start, and add olive oil. Season beef with 1/2 tsp salt and 1/4 tsp pepper. Add beef to pressure cooker and cook until evenly browned, about 3-4 minutes, stirring constantly. Set beef aside.
Add onion and mushrooms to pressure cooker. Cook, stirring occasionally, until tender, about 3-4 minutes. Add garlic, cook 1 additional minute. Add flour, cook 1 additional minute, stirring constantly.
Stir in sherry, scraping any browned bits from the bottom of the pot.
Stir in beef broth, Worcestershire, thyme, remaining 1/2 tsp salt, remaining 1/4 tsp pepper, and beef. Select manual setting; adjust pressure to high, set time for 8 minutes, and press start. When finished cooking, quick-release pressure according to manufacturer’s directions. Stir in sour cream. Serve over egg noodles or mashed cauliflower and sprinkle with parsley for garnish, if desired.
