This harissa beef stroganoff gets an extra kick from the homemade harissa paste. Beautiful mushrooms, onions and of course sour cream work together to create the memorable original with a new twist.
In the pressure cooker add the chopped onion and sliced white mushrooms to 3 tablespoons of melted butter. Sauté for several minutes and add salt to taste. Set aside.
Season the beef with kosher salt and gently toss the sliced beef with the flour to coat. Sauté in in the pressure cooker with 3 tablespoons of the butter until browned on the edges.
Add the harissa, beef stock and paprika to the browned beef. Stir to incorporate and next add the sautéed vegetables. Make sure the beef stock just covers the ingredients.
Place the lid on the pressure cooker and cook per your manufacturer's instruction for 20 minutes.
Get the pasta into boiling water and cook for 9 minutes. Drain and set aside.
When the beef has finished cooking, add the sour cream and stir to mix thoroughly. Next, serve over the cooked pasta, spooning the sauce over all. Serve with garnish of chopped parsley.