That being said, with trying to keep up with a 3 year old, and putting her to bed while getting supper together for myself...well, if it weren't for my pressure cooker, beef stroganoff would just not happen.
However, I do have a pressure cooker, therefore, I do have beef stroganoff!
There are a couple of steps involved in this recipe, but the beef is so tender that it falls apart, the sauce adds a nice tang, and everything poured over the soft egg noodles....well, it's a perfect meal if you ask me!
2-3 pounds lean stew meat
In a large skillet, heat the oil over medium high heat, and add the meat in to sear, in batches, until nice and brown. You don't want to over crowd the pan, or else the meat will steam instead of brown. After the meat has browned, put it into the pressure cooker to wait for everything else!
While my meat is browning, I slice the mushrooms and toss them directly into the pot. Since these are going to be cooked in the pressure cooker, I don't cook them in the pan first, I just wipe them off with a kitchen towel and toss them into the pressure cooker with the meat.
Once your meat is all browned, you will have a lot of flour and brown bits left in your pan. DO. NOT. WIPE. THIS. OUT. This is loaded with flavor, and is the base for your sauce! Turn the heat off, and pour in your red wine. If you add a raw alcohol to a pressure cooker, there isn't a chance to cook the alcohol off, so I cook my wine off in a pan for a few minutes. Your pan will be very hot, so be prepared for a lot of steam and loud sizzling as the wine hits the pan. Since I have a gas stove, I always turn the heat off when I add alcohol to any pan or pot. You can never be too careful in the kitchen!
After the wine has been added to the pan, I let it reduce over medium heat for about 5 minutes, then add in the beef stock, and let them simmer for another 5 minutes.
After the wine and beef stock has reduced a little bit, pour it over the beef and mushrooms in the pressure cooker. This isn't a lot of liquid, but its enough for the pressure cooker to seal, and cook everything just fine. I had to tilt my pressure cooker just to get a picture of the wine and beef stock that I poured over the beef and mushrooms. You can see it on the left hand side of the pot. Barely. Put the lid on, and cook it on high for 20 minutes, then let the pressure release naturally; that should take an additional 10-15 minutes.
That's it! Pour this loveliness over your cooked egg noodles, and, if you'd like, sprinkle with some chopped fresh parsley. And, if you drink the rest of the red wine in the bottle while you eat this, I won't tell anyone....