· recipe ·
Pressure-Cooker Beef Stroganoff with Gnocchi
Beef chuck needs time to become tender even when cut small. Its rich cooking juices give a sour cream sauce more depth than a quick steak version.
Time and servings
- Prep
- 45 min
- Cook
- 95 min
- Total
- 140 min
- Servings
- 6
Nutrition per serving
- Calories
- about 630
- Protein
- 31 g
- Fat
- 35 g
- Carbs
- 49 g
Sear the beef and mushrooms
Cut the beef into bite-size pieces. Use the pressure cooker's sauté setting to warm the olive oil. Brown the beef deeply, transfer it to a plate, then brown the mushrooms and transfer them separately.
Build the pressure-cooker base
Dice the onion and slice the garlic. Cook both on sauté until the onion softens. Add the beef broth, Worcestershire sauce, Dijon, and black pepper, scraping up the browned residue, then return only the beef.
Pressure-cook and release
Seal and cook at high pressure for 30 minutes, allowing about 15 minutes for the cooker to pressurize. While it cooks, make and shape the gnocchi below. Let the pressure release naturally for 15 minutes before venting the remainder. The beef should be fork-tender; if it resists, simmer on sauté until tender.
Choose boiling or baking
Choose boiling or baking. Boiled potatoes make a softer, moister dough; baked potatoes make a drier dough that usually needs less flour. To boil, put the whole unpeeled potatoes in cold water, bring to a simmer, and cook for 25 to 35 minutes, until a thin knife slides easily into the center; then drain. To bake instead, pierce them and bake at 425°F220°C for 45 to 60 minutes, until tender.
Mash the potatoes
Peel the potatoes while they are warm. Pass them through a potato ricer, or mash them with a potato masher until no lumps remain. Spread the potato out briefly to let the steam escape.
Mix the dough
Mix the warm potato with the egg yolk, 1/2 tsp3 g of the salt, and 1 cup120 g of the flour. Fold gently until no dry flour remains. If the dough is too sticky to roll, add more of the listed flour a spoonful at a time. Stop when it is soft and slightly tacky; you may not need all the flour.
Roll and cut the dough
Divide the dough and roll each portion into a rope about 3/4 inch2 cm thick on a lightly floured surface. Cut the ropes into 3/4 inch2 cm pieces.
Carpentry Dynasty gnocchi boards15% off with code WOFG15Shop on Amazon →Add the ridges
Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.
Heat the cooking water
Bring 3 quarts3 liters of water with 1 1/2 tsp9 g of the salt to a gentle boil.
Finish the stroganoff sauce
While the water heats, return the mushrooms. Whisk the cornstarch with 2 tablespoons30 ml cool water, stir it into the simmering sauce, and cook until thickened. Temper the sour cream with hot sauce, then stir it in after turning off sauté.
Poach the gnocchi
Lower in the shaped gnocchi, lift them out as soon as they float, and let excess water drain away.
Coat and serve
Fold the gnocchi into the finished stroganoff over low heat just long enough to coat them. Serve immediately while the sauce is smooth.
