Ground Beef Stroganoff

Ingredients

• 1 1/2 pounds lean ground beef (680 g)
• 1 medium yellow onion, diced (180 g)
• 8 ounces cremini mushrooms, sliced (225 g)
• 4 garlic cloves, minced (20 g)
• 2 tablespoons all-purpose flour (16 g)
• 4 cups low-sodium beef stock (960 g)
• 12 ounces wide egg noodles (340 g)
• 1 teaspoon sweet paprika
• 1 teaspoon fine salt
• 1/2 teaspoon black pepper
• 3/4 cup sour cream (180 g)
• 2 tablespoons chopped chives (6 g)

Instructions

1. Prepare. Cut and measure all ingredients. Reserve the sour cream and chives for the final stage. Keep the main beef pieces close in thickness, patting away excess surface moisture when needed for browning.
2. Arrange. Load the sturdy ingredients and measured liquid or oil into the stainless-steel pressure-cooker insert. Keep the insert below its maximum line and distribute solids in an even layer. Leave the steam valve and surrounding counter clear. Keep quick-cooking additions out until their directed interval.
3. Cook. Lock the lid and cook at high pressure for 5 minutes. Allow a 10-minute natural release, then vent the remaining pressure. Open the lid away from the food. The decisive cue is tender noodles in a glossy sauce with distinct beef crumbles.
4. Finish. Add the sour cream and chives. Fold, toss, or thicken gently until the finish is even. Stop when the food shows tender noodles in a glossy sauce with distinct beef crumbles; adjust sauce consistency with a small measured liquid addition only if needed.
5. Serve. Divide the main pieces first, then spoon vegetables and sauce around them. Check the thickest portion separately. Serve promptly, keeping any crisp toppings or citrus separate until the plate reaches the table.

Notes

• Use similar-thickness pieces so the finish window stays narrow and the early checkpoint remains meaningful.
• The stated cook allowance includes every pressure release, sauce adjustment, or final thickening interval.
• Refrigerate leftovers promptly in shallow covered containers, and add fresh herbs, citrus, or crisp finishing ingredients only after reheating.

Nutrition Facts