Mother’s Day was amazing! My Mom decided she would rather hang out at home and suggested making beef stroganoff since I love it so much. Mom’s are supposed to have the day off on Mother’s Day, so I cooked for her and she walked me through making it. I’m including the recipe in this post.
My Mom loved her Mother’s Day gifts. She loves owls so I found these super cute owl planters on Amazon and planted a succulent in each one. I wanted to give her something sort of handmade and even though I didn’t make the planters, I did have a hand in replanting the succulents.
Now onto the beef stroganoff. Her recipe is really easy to make and delicious. When I visited her in Kentucky I would always ask her to make it at some point for me and even when she lived here before it was always one of my favorites. Normally you would brown the stew meat in a skillet and add some water to sort of boil it down and get it tender, but my stepdad, Dave, suggested using his pressure cook which worked really well.
Here’s the recipe……
- 2 pounds stew meat
- 2 teaspoons garlic powder
- 1 teaspoon salt
- 1 teaspoon onion powder
- 3 cloves garlic, minced
- 1 cup sour cream
- 2 packets brown gravy mix
- 2 4 oz cans of sliced mushrooms
- 1 12 oz package of egg noodles cooked according to package directions
Cut up the stew meat into smaller cubes if needed. It seems to tenderize a little better in smaller pieces. Season with the garlic powder, salt and onion powder.
In a large skillet, brown the stew meat in a little olive oil over medium high heat. Brown in small batches if needed.
Once it's browned, place the meat into the pressure cooker and add the minced garlic. We cooked it in the pressure cooker for about 30 minutes or until tender. If you don't have a pressure cook you can add enough water to the skillet to just cover the meat and simmer until the meat is tender.
When the meat is done in the pressure cooker you will end up with a good amount of liquid. Transfer the meat to a bowl, leaving the liquid in the pressure cooker.
In a separate bowl, add the 2 packets of brown gravy mix, 1 cup of cold water and 2 tablespoons of flour. Whisk it together until there are no clumps. Pour that mixture along with the sour cream into the pressure cooker and use the "brown" setting to cook until thickened, stirring frequently. It will take about 5-10 minutes. Once it's thickened, add the meat back in along with the 2 cans of mushrooms.
Stir in the egg noodles and serve.
I hope everyone had a great Mother’s Day and you’re ready for the week ahead. Happy Monday to all of you!