- Instant Pot Beef Stroganoff

$- 1.5 pounds beef sirloin, sliced into thin strips - 1 tablespoon olive oil - 2 cloves garlic, minced - 1 cup beef broth - 16 ounces mushrooms, sliced - 1 cup sour cream - 12 ounces egg noodles - Fresh parsley for garnish - 1 tablespoon Worcestershire sauce - 1 teaspoon Dijon mustard - 1 teaspoon dried thyme - 1/2 teaspoon black pepper - Salt to taste Gathering the right ingredients makes your dish shine. The beef sirloin gives rich flavor. Choose fresh mushrooms for the best taste. I like to use cremini or button mushrooms. They add a nice earthy touch. Sour cream is key for creaminess. It balances the strong flavors. Egg noodles soak up the sauce well. They add heartiness to the meal. Fresh parsley makes it pop with color. Seasonings are just as important. Worcestershire sauce adds depth. Dijon mustard brings a little tang. Dried thyme gives a warm, herbal flavor. Black pepper adds a slight kick. Don’t forget salt to bring it all together. For the full recipe, check out the details in the Full Recipe section. Enjoy crafting this flavorful comfort dish! - Set your Instant Pot to 'Sauté' and add one tablespoon of olive oil. - Once hot, add 1.5 pounds of beef sirloin, sliced thin. - Cook the beef for 5-7 minutes until browned. Remove beef and set aside. - In the same pot, add a medium onion, finely chopped. - Cook the onion until it turns translucent, about 3-4 minutes. - Next, stir in 2 cloves of minced garlic and cook for one minute. - Add 16 ounces of sliced mushrooms and cook until tender, about 5-6 minutes. - Now, combine one cup of beef broth with one tablespoon of Worcestershire sauce. - Add one teaspoon of Dijon mustard, one teaspoon of dried thyme, and 1/2 teaspoon of black pepper. - Make sure to scrape the browned bits from the pot for extra flavor. - Return the browned beef to the pot and stir gently. - Seal the Instant Pot lid tightly. Set it to 'Pressure Cook' for 10 minutes. - After cooking, let the pot sit for 5 minutes for natural release. - Use quick release for the remaining pressure. Open the lid and stir in 12 ounces of egg noodles. - Lock the lid again and set the pot to 'Pressure Cook' for another 4 minutes. - Once the noodles are cooked, use quick release again. - In a small bowl, mix one cup of sour cream and 2 tablespoons of flour until smooth. - Stir this mix into the stroganoff until well combined. Add salt to taste and serve hot. For more details, check the Full Recipe. Choosing the right cut of beef is key. I suggest using beef sirloin. It is tender and cooks well in the Instant Pot. Cut the beef into thin strips, about 1/4 inch thick. This helps it cook evenly. If your beef pieces are thicker, increase the cook time by a couple of minutes. To boost the flavor, you can add herbs. Fresh thyme or parsley works great. You can also try a pinch of paprika for some warmth. For noodles, cook them al dente. This way, they will stay firm and not get mushy in the sauce. One common mistake is overcooking the beef or mushrooms. They can become tough and lose their flavor. Always watch the cooking time closely. Another mistake is skipping the sauté step. Sautéing adds depth and great flavor to your dish. It helps create a rich base for the stroganoff. For the full recipe, be sure to check out the link. {{image_2}} You can change up the protein in Beef Stroganoff. Try using chicken or turkey instead of beef. They cook quickly and soak up flavors nicely. If you want a meat-free option, mushrooms work well too. They give a rich taste and add a nice texture. Noodles are key to this dish. You can swap egg noodles for whole wheat or gluten-free pasta. This makes the meal healthier for some diets. Another fun idea is using rice as a base. Rice adds a unique texture and flavor that pairs well with the sauce. Want to make your stroganoff even better? Add vegetables like peas or bell peppers. These veggies bring color and more nutrition. For a creamier sauce, mix in cream cheese. It makes the dish smooth and rich, perfect for cozy nights. For more details, check out the Full Recipe. To keep your beef stroganoff fresh, store it in the fridge. Use an airtight container. This helps prevent moisture loss and keeps flavors intact. Make sure the dish cools down to room temperature before sealing. It can last up to three days in the refrigerator. For the best flavor when reheating, use the stovetop. Place the stroganoff in a pan over low heat. Stir often to avoid burning. If you want to keep it creamy, add a splash of beef broth or more sour cream. This helps restore its texture. You can freeze beef stroganoff for later. Let it cool completely before packing it in a freezer-safe container. It can last up to three months in the freezer. To thaw, move it to the fridge overnight. Reheat on low heat on the stove or in the microwave. This will help you enjoy this savory dish again! For the full recipe, check the link. The total time for this dish is about 35 minutes. - Prep Time: 15 minutes - Cook Time: 20 minutes You sauté the beef and vegetables first. This takes about 10 minutes. Then, you pressure cook the beef for 10 minutes. After that, cook the noodles for 4 minutes. A natural release takes 5 minutes, followed by a quick release. Yes, you can make Beef Stroganoff on the stove. - Brown the beef in a skillet over medium heat. - Cook the onions and mushrooms in the same pan. - Add broth and seasonings, then simmer until tender. - Stir in sour cream and serve over noodles. This method takes longer, about 45 minutes, but it works well. Beef Stroganoff pairs well with several sides. - Egg noodles: The classic choice. - Mashed potatoes: Creamy and comforting. - Rice: A simple and easy option. - Steamed vegetables: Adds color and nutrition. These sides complement the rich flavors of the dish. To achieve a rich, creamy sauce, follow these tips: - Use full-fat sour cream or Greek yogurt. - Mix sour cream with flour before adding it to the pot. - Stir gently to avoid curdling. These steps help create a smooth texture. Yes, you can make Beef Stroganoff gluten-free. - Use gluten-free egg noodles or rice. - Replace all-purpose flour with cornstarch or a gluten-free blend. These swaps maintain the dish's flavor while being safe for gluten-free diets. The best cuts for this dish are: - Beef sirloin: Tender and flavorful. - Filet mignon: Very tender but pricier. - Flank steak: Lean and tasty when sliced thin. These cuts respond well to quick cooking and yield great results in your stroganoff. In this blog post, we explored the key ingredients for a tasty Beef Stroganoff. You learned the main and additional ingredients, including steps for cooking it perfectly in an Instant Pot. We discussed tips for flavor enhancement and variations to suit different diets. You also discovered how to store and reheat leftovers effectively. Beef Stroganoff is a warm, comforting dish that anyone can enjoy. With simple adjustments and careful cooking, you can create a satisfying meal that pleases all. Enjoy your cooking journey!$

Indulge in the rich flavors of Instant Pot Beef Stroganoff, a comforting and easy meal perfect for busy nights! This delightful dish features tender beef, creamy sour cream, and savory mushrooms, all cooked to perfection in your Instant Pot. With simple ingredients and straightforward steps, you’ll have a satisfying bowl of goodness ready in no time. Click through to explore the full recipe and transform your dinner routine today!

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Ingredients

1.5 pounds beef sirloin, sliced into thin strips

1 tablespoon olive oil

1 medium onion, finely chopped

2 cloves garlic, minced

16 ounces (450g) mushrooms, sliced (cremini or button)

1 cup beef broth

1 tablespoon Worcestershire sauce

1 teaspoon Dijon mustard

1 teaspoon dried thyme

1/2 teaspoon black pepper

1 cup sour cream

2 tablespoons all-purpose flour

12 ounces egg noodles

Fresh parsley, chopped (for garnish)

Salt to taste

Instructions

Sauté the Beef: Set your Instant Pot to the 'Sauté' setting. Add olive oil and let it heat for a few seconds. Add the sliced beef sirloin and sauté until browned on all sides, about 5-7 minutes. Remove the beef from the pot and set aside.

Cook the Vegetables: In the same pot, add chopped onion and cook until translucent, about 3-4 minutes. Stir in minced garlic and cook for an additional minute. Add the sliced mushrooms and continue cooking until they release their moisture and become tender, about 5-6 minutes.

Add Flavorful Ingredients: To the mushroom mixture, stir in beef broth, Worcestershire sauce, Dijon mustard, thyme, and black pepper. Make sure to scrape up any browned bits from the bottom of the pot.

Pressure Cooking: Return the browned beef to the pot and give it a gentle stir. Seal the Instant Pot lid and set it to 'Pressure Cook' on high for 10 minutes.

Cook the Noodles: After the cooking cycle, let it natural release for 5 minutes, then quick release the remaining pressure. Open the lid and add the egg noodles, stirring them into the sauce. Lock the lid again and set the Instant Pot to 'Pressure Cook' on high for another 4 minutes.

Finish the Sauce: Once the noodles are cooked, quick release the steam. In a small bowl, mix the sour cream and flour until smooth. Stir it into the beef stroganoff mix until well combined, letting it heat through but not boil. Add salt to taste.

Serve: Serve the stroganoff hot, garnished with fresh parsley on top.

- Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 6