Beef Stroganoff
Cooking with Tupperware making Beef Stroganoff in the Microwave Pressure Cooker
Ingredients
- 1 lb flank steak sliced into thin strips
- 1 small onion diced
- 1 clove garlic minced
- 6 oz button or cremini mushrooms cleaned and sliced
- 1 cup beef broth
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- ½ tsp salt
- ⅛ tsp freshly ground black pepper
- ½ tsp dried thyme
- 2 tbsp cornstarch dissolved in 1⁄2 cup beef broth
- 3 oz cream cheese softened
- ½ cup sour cream
- ⅛ cup chopped fresh parsley
Instructions
- Add beef, onion, garlic and mushrooms into the base of the pressure cooker.
- In a small bowl, combine the broth, mustard, Worcestershire sauce, salt, pepper, thyme, and cornstarch in small bowl and Pour over the beef mixture.
- Seal and microwave on high power 20-25 minutes.
- Remove from microwave and allow pressure to release naturally until pressure indicator fully lowers, about 10–15 minutes.
- Stir in the cream cheese until dissolved. Stir in the sour cream and chopped fresh parsley.
- Serve over hot egg noodles.