Instant Pot Beef Stroganoff with Sour Cream, with amazing tender chunks of beef and delicious mushrooms in a delectable sour cream sauce over egg noodles.
Beef Stroganoff or Beef Stroganov is a Russian dish of sautéed pieces of beef served in a sauce with smetana. From its origins in mid-19th-century Russia, it has become popular around the world, with considerable variation from the original recipe.
What is the Best Beef for Stroganoff?
- Top Sirloin (be sure it says “TOP sirloin”)
- Boneless Ribeye steak.
- Beef Tenderloin.
- Filet Mignon tips.
- If you are looking for a less expensive alternative, some have reported good results using ground chuck beef.
How do you keep beef tender in stroganoff?
Most recipes call for the meat to be braised, which makes it tender. But, if you want to absolutely ensure tender beef stroganoff, the best way is to marinate the beef overnight, sear it and then braise it.
What is the most tender meat for beef stroganoff?
Performing best when thinly sliced, rump steak is the most tender cut that comes from the hip section of the animal. This option will prove to be one of the most affordable for your stroganoff. Similar to the sirloin, thinly cut strips seared over high heat will be the most effective and tasty way to cook them.
Similar Recipes – Stroganoff on the blog
- Wide ribbon-like egg noodles, boiled according to package
- 1kg beef cut into cubes
- Kosher salt
- Black pepper
- 3 tbsp of olive oil
- 2 tbsp of salted butter
- 1 large yellow onion, diced
- 2 cups mushrooms, sliced
- 1 tbsp of crushed garlic
- 1/4 cup of dry white wine (sub white wine vinegar and Chicken stock)
- 1 tbsp of dijon mustard
- 1 tsp of seasoned salt
- 1.5 cups of beef broth
- 1 tsp of dried thyme
- 2 tbsp of cornstarch + 2 tbsp of water
- 1 packet of dry onion soup mix
- 1 cup (8 oz) of sour cream
- 5.2 oz of cream cheese
Season the meat with kosher salt & pepper (about 1-2 tsp of each should be fine) and rub it in well.
Add the olive oil and butter to the Instant Pot and hit Saute.
After about 3 minutes (and once the butter’s melted and oil’s bubbling), add in the meat and sear on all sides so it’s lightly browned (about 2-3 minutes total.
Remove the meat with a slotted spoon and set it aside in a bowl.
Add the onion to the pot with the already heated oil and butter and let cook for 2 minutes and then add the mushrooms and let cook for 3 minutes more.
Now add in the garlic and cook for another minute.
Next, add in the white wine and stir for a minute followed by the dijon mustard and seasoned salt, stir well and deglaze (scrape) the bottom of the pot so nothing’s stuck to it.
Lastly, add in the beef broth and thyme and stir well followed by adding back in the browned beef.
Secure the lid, hit the cancel button followed by the “Pressure Cook” button High Pressure for 7 minutes for firmer meat and 12 minutes for more tender meat. Do a quick release when done.
When the lid comes off, hit the “Cancel” button and then hit “Sauté” again.
Bring the pot to a bubble and add in the cornstarch slurry and stir immediately.
Add in the onion soup and let bubble for a minute, and then turn the pot to “Keep Warm” so that the bubbles dies down.
Once the bubbles have mostly subsided, add in the sour cream and cream cheese. Stir well until they are both totally melded into the sauce and it will be ready!
Place some noodles in individual bowls and then follow with some the beef and plenty of sauce.
Prepared, tried, and tested Melanie Kramar from The Recipe Hunter: Tried and Tested Recipes From Home Chefs
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Amount Per Serving Calories 499Total Fat 35gSaturated Fat 15gTrans Fat 0gUnsaturated Fat 17gCholesterol 84mgSodium 1860mgCarbohydrates 32gFiber 4gSugar 6gProtein 14g
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