Preparation 25 minutes
Cooking 45 minutes
Servings 4 to 6


  • 1 ½ lb (675 g) beef sirloin, cut into strips

  • 2 tbsp (30 ml) oil

  • 2 onions, thinly sliced

  • 3 garlic cloves, chopped

  • 1 lb (450 g) small white mushrooms

  • 2 tbsp butter

  • 2 tbsp unbleached all-purpose flour

  • ½ cup (125 ml) red wine

  • 1 cup (250 ml) beef broth

  • 2 tbsp (30 ml) whole-grain mustard

  • 1 tsp sweet paprika

  • ½ lb (225 g) egg noodles

  • ¾ cup (180 ml) plain 10% yogurt

  • ¼ cup (10 g) chives, finely chopped


  1. In a large non-stick skillet over medium-high heat, brown 1/3 of the meat at a time in the oil. Season with salt and pepper.

  2. Meanwhile, preheat the pressure cooker on the Sauté function for 2 minutes. Add the onions, garlic, mushrooms and butter to the pressure cooker and cook just until the vegetables start to brown. Sprinkle with the flour and cook for 1 minute while stirring. Season with salt and pepper. Deglaze with the wine. Add the broth, mustard, paprika and meat. Mix well, cover and select the Meat function.

  3. In a pot of salted boiling water, cook the noodles until al dente. Drain and lightly oil.

  4. Let the pressure release and remove the lid. Add the yogurt and adjust the seasoning. Ladle the stroganoff over the egg noodles and sprinkle with the chives.

Using our Ricardo Multi Pressure Cooker.