Go to the Recipe: Ultimate Beef Stroganoff
no saffron = boring recipe
I have never had saffron in stroganoff, but that does sound like a tasty addition.
This is such an unbelievably unhelpful, wasteful comment. Why even say this? This isn't the point of comments. Luckily Kyle has responded in a constructive way!
No saffron=$20 saved.
This might be a stupid question but my pressure cooker only does low and high
Would low pressure work the same as medium for this recipe?
For those types, 2 bars would be closest to high. 1 bar would be low.
This recipe sounds delicious but sadly I don't have room in my tiny kitchen for a pressure cooker. Can this recipe be made without one?
Sure can Mary, I would braise this all stove top with a lid for approximately 1.5 hours or until the meat is tender to your liking. You might have to add a little extra water to account for evaporation.
I love the recipy, it is realy fantasic. I have tried it exactly as provided. However, please, just don’t call it “beef stroganoff”, it is misleading. Beef Stroganoff needs to be made from beef tenderloin, it has mustard and just cream. The beef should be still medium on the inside when it is served. Again, I don’t want to criticise this recipe which is fantastic .
@Mary, I made this in my Breville table top oven with the “SLOW COOK” setting on low. It was fantastic.
I don't know if my Instant Pot has these bar setting options. Recommendations? If I chose to do slow and low my braiser, how long would I put this in the oven and what temp?
For the insta-pot its just the high-pressure setting for pressure cooking.
Low and slow would be 250f for about 2.5hours
Is there anywhere I can buy your beef bouillon cubes? ( no time to make!)
Sorry but no, got to make them your self.
Sorry, but no saffron, no good
This is great! I couldn’t help myself so once I added the meat mixture and brought it to a simmer and then reduced to low, I added the sour cream to it (112g), dijon mustard (14g), and Worcestershire sauce (28g). Didn’t need it, but didn’t hurt it. Probably will do 14g of Worcestershire next time.
I did taste it without the additions though and it was awesome!
If only I had saffron, can you imagine?!
Add 1g of Saffron to the pressure cooking step, and I'm sure it will be amazing.
Is there a reason why you chose dried mushrooms instead of fresh?
Making this for my girlfriend who is gluten free/Celiac today. Made the bouillon cubes last night (absolute flavor bomb just taking small taste tests) and planning on doing GF flour for the beef browning stage and the roux. Using Caputo GF for the beef coating and Mochiko sweet rice flour for the roux, which apparently does great but I haven't tried it yet. Not sure if I'll find this exact pasta shape in a GF pasta, but guess we'll see. I'll report back on how it goes if I remember! Also going to add saffron as mentioned since I have some I've been trying to use up for a while now.
