Pressure cooker, slow cooker, Dutch Oven or frying pan. You can use any of these to make beef Stroganoff. My Foodi was handi, so I used it.
This recipe is for ground beef. To use cubed steak, filet or anything like that; see addition below.
1/4 stick butter
1 lb ground beef
1 medium chopped onion
1 Tbsp Worcestershire sauce
8 oz brown mushrooms, thinly sliced or chopped you can sub white button if need be
2-4 cloves garlic, minced
2 cup beef broth with half cup reserved. I prefer Better than Bullion* brand paste/base
2 cans (10.5 oz) condensed golden mushroom soup
3 Tbsp cornstarch
1 Tbsp Red Wine Vinegar
4 oz cream cheese
1/2 cup sour cream
8 cups hot cooked noodles (egg or not)
Salt & pepper to taste (this can be salty).
Get your Foodi on MD saute’. Put in the ground beef & cook till browned. Remove & drain beef, reserve the grease. Put that grease & butter, back into Foodi. Do this drain & reserve with each ingredient. Add onions, & saute’, just at end, add garlic. Remove & drain onions, reserve the grease. Put that grease & butter, back into Foodi, add `shrooms.
None of my hamburger, onions or mushrooms come with salt & pepper. Add salt (or lite salt), sparingly.
When the mushrooms are done, put everything back in & mix. Add Worcestershire sauce. Rinse both cans of soup with 1 1/2 cups beef broth, add to Foodi. Keep Foodi on MD (medium) & heat through.
In the mean time, add cornstarch to reserved 1/2 cup of beef broth & blend.
Cook noodles. They can be egg noodles or no egg noodles. I like to add a little onion & garlic to the water.
Stir in red wine vinegar. Shake/stir cornstarch & stir into bubbling Foodi pan. Stir for about a minute. Reduce heat to low, stir & blend in sour cream & cream cheese.
Plate & serve with some broiled or toasted bread.
The small amount of butter & red wine vinegar is what makes the flavor of this meal. They are important. Better of course is to deglaze pan (Foodi), with red wine.
For steak in your pressure cooker: Dice or chop you meat & pressure cook on hi for about 2 minutes. The 1 cup of water that you need is going to be 1 cup of beef stock (see above).
Remove meat & put in a separate bowl. Reserve liquid as beef broth ingredient.
*1 tsp beef base to 1 cup hot water a secret to better tasting beef broth from base or bullion, is to sprinkle in some black pepper (shh, trade secret).