Serves: 4
Total Calories: 438
Melt 2 tablespoons butter in cooker. Add mushrooms and onions. Saute until tender. Set aside. Melt remaining 1 tablespoon butter in cooker. Add meat and brown evenly. Season with salt and pepper to taste. Sprinkle with flour. Add stock and Worcestershire sauce. Lock lid and bring to full pressure. Lower heat, maintaining pressure, and cook for 10 minutes. Release pressure and add mushroom mixture, tomato, and sour cream. Stir gently and heat over low heat until warmed through. Do not boil. Serve hot over noodles or rice.
This Beef Stroganoff recipe is from the Cook'n Under Pressure Cookbook. Download this Cookbook today.
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