Full credit to the original author here for a pretty good recipe. Its tasty and simple, but I felt that there we’re a couple odd things I would change. I’d decrease the amount of worcestershire include. The flavor was pretty good, but I just continued to taste it over the other flavors so I think pulling it back a bit would help. I think half the worcestershire sauce would be pretty good, and if you think it needs more, I’d just taste and adjust before or after adding the noodles.

The second issue I had with the recipe is the lack of description on stew meat. The pieces I got were a bit too large, around a 2 inch cube. Additionally, this generally isn’t from a great cut of meat, so it was pretty tough. I would look to something that was more like 1 inch cubes, to help address that and make the bites more manageable.  I also though about extending the cook time from 15 minutes to 30 minutes or longer. It should get you a more tender texture, but at the cost of extra time.

Since the cook time is so short, its potentially worth considering a different cut. America’s Test Kitchen has several Stroganoff recipes but they basically all follow the same pattern. This one, recommends steak tips which is a bit hard to fine on the west coast. This one, for a slow cooker, recommends using a chuck eye roast, which is think is a better option if you’re looking at extending the cook time. They have another one where they use a tenderloin, and that doesn’t make any sense for this recipe.

I think it needs more sour cream. Probably 3/4 of a cup or up to 1 cup if desired.

Lastly I’m going to adjust the ingredients to be in order, and modify the instructions to my recommendations.

 

Original (Ordered)

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Ingredients

▢ 3 tablespoons butter

▢ 1 cup sliced mushrooms

▢ 3 teaspoons minced garlic

▢ 2 tablespoons flour

▢ 2 pounds stew meat

▢ 3 cups beef broth

▢ 4 tablespoons worcestershire sauce

▢ 10 ounces egg noodles

▢ ½ cup sour cream

▢ salt and pepper to taste

Optional:
▢ 2 tablespoons corn starch + ¼ cup beef broth – or cold water, optional

My Recommendations

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Ingredients

▢ 3 tablespoons butter

▢ 1 cup sliced mushrooms

▢ 3 teaspoons minced garlic

▢ 2 tablespoons flour

▢ 2 pounds stew meat in 1 inch cubes

▢ 3 cups beef broth

▢ 2 tablespoons worcestershire sauce

▢ 12 ounces egg noodles (that is what I could buy at safeway)

▢ 3/4 cup sour cream

▢ salt and pepper to taste

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My Instructions:

1. Set pressure cooker to SAUTE. Add butter, and wait for it to melt some. Then add garlic, and mushrooms and stir occasionally. Once butter is completely melted, sprinkle in flour and stir to coat the mushrooms.
2. Add 3 cups beef broth, worcestershire sauce, and the stew meat. Cover, turn steam valve to the sealed position, and set to PRESSURE COOK (or MANUAL) for 30 minutes.
3. Do a quick release (turn to VENTING position and remove lid once float valve drops). Stir in egg noodles and set to PRESSURE COOK (or MANUAL) for 3 minutes. Do another quick release.
4. Stir in sour cream, taste, and add salt and pepper as needed. Add More worcestershire sauce if desired.