PRESSURE COOKER
You know that boxed Stroganoff your mom made as a kid that you loved so much? Well, this one is better! Not only is it fresher and tastier, but this homemade version is also just as quick and easy to fix as your favorite boxed one was. It’s my go-to pressure cooker recipe, and I always keep the ingredients on hand for last-minute meals. The leftovers are excellent, too.
Prep Time:
10 minutes
Cook Time:
25 minutes
Serves:
6
2 pounds venison stew meat
Kosher salt
Freshly ground black pepper
8 ounces cremini mushrooms, sliced
1 large onion, diced
2 (10.75-ounce) cans condensed cream of mushroom soup
3 cups beef broth
1 cup half-and-half
1½ teaspoons garlic powder
2 teaspoons Worcestershire sauce
16 ounces egg noodles
1 cup sour cream
1.
Season the venison stew meat generously with salt and pepper, then place it in a 6- to 8-quart electric pressure cooker. Add the mushrooms, onion, soup, broth, half-and-half, garlic powder, and Worcestershire sauce. Stir to combine.
2.
Lock the lid and close the steam valve. Select Manual and set the time for 15 minutes on High Pressure.
3.
When the timer sounds, quick release the steam. Open the lid and stir in the egg noodles. Lock the lid, select Manual, and set the time for 5 minutes on High Pressure.
4.
When the timer goes off, quick release the steam. Stir in the sour cream and serve immediately.