Description
In this cold weather, I was looking for something quick to make with beef in my instant pot and settled on Stroganoff. It was really yummy.
Ingredients
Units
Scale
- 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
Instructions
- 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.
- Enjoy!
Notes
Prepared, tried, and tested Melanie Kramar from The Recipe Hunter: Tried and Tested Recipes From Home Chefs
Nutrition
- Serving Size: 1
- Calories: 499
- Sugar: 6
- Sodium: 1860
- Fat: 35
- Saturated Fat: 15
- Unsaturated Fat: 17
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 4
- Protein: 14
- Cholesterol: 84
