Beef Stroganoff
Instant Pot Best Ever Beef Stroganoff - a rich, creamy sauce over egg noodles, from Pressure Luck Cooking. The secret ingredient is Boursin Garlic & Herb cheese.
Ingredients
| 12 oz | 340 g | wide ribbon-like egg noodles, boiled separately |
| 2 lb | 905 g | beef stew meat / chuck cubes (well marbled) |
| — | kosher salt (for seasoning the meat) | |
| — | black pepper (for seasoning the meat) | |
| 3 tbsp | 45 ml | olive oil |
| 2 tbsp | 30 ml | salted butter |
| 1 | large yellow onion, diced | |
| 16 oz | 455 g | Baby Bella mushrooms, sliced |
| 1 tbsp | 15 ml | crushed garlic |
| 0.25 cup | 60 ml | dry white wine (e.g. Chardonnay) |
| 1 tbsp | 15 ml | dijon mustard |
| 1 tsp | 5 ml | seasoned salt |
| 1.5 cup | 360 ml | beef broth |
| 1 tsp | 5 ml | dried thyme |
| 2 tbsp | 30 ml | cornstarch (plus 2 tbsp water) |
| 1 | packet dry onion dip/soup mix | |
| 1 cup | 240 ml | sour cream |
| 5.2 oz | 145 g | Boursin Garlic & Herb (or 5 oz cream cheese) |
Instructions
Instant Pot Best Ever Beef Stroganoff
This makes PLENTY of the most amazingly flavorful Stroganoff sauce you'll have, so feel free to double the meat if you want even more! It's important to cook the noodles separately on the stove and not add them directly into the pot while pressure cooking or the noodles will absorb too much of the liquid, expand and become mushy.
"But Jeffrey, I thought we had to let beef natural release for a little before quick releasing because I heard it dries it out!" Not always and not in this case as it's cooking totally submerged in liquid. We aren't natural releasing the beef here at all and a quick release will do just fine.
- Cook the egg noodles on the stovetop according to package instructions while the meat's cooking; strain and set aside (you can also do this during Step 7 while the Stroganoff is pressure cooking, but do it separately on the stove).
- Season the meat with the kosher salt & pepper (about 1-2 tsp of each) and rub it in well.
- Add the olive oil and butter to the Instant Pot and hit "Sauté" on the "More"/"High" setting. After about 3 minutes (once the butter's melted and oil's bubbling), add the meat and sear on all sides until lightly browned (about 2-3 minutes total; it shouldn't be fully cooked). Remove with a slotted spoon and set aside.
- Add the onion to the pot with the heated oil and butter and cook 2 minutes; add the mushrooms and cook 3 minutes more; add the garlic and cook another minute.
- Add 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.
- Add the beef broth and thyme, stir well, and add back the browned beef.
- Secure the lid, hit "Keep Warm/Cancel", then "Manual"/"Pressure Cook" on High Pressure for 7 minutes (firmer meat) or 12 minutes (more tender). Do a quick release when done, OR allow a 10 minute natural release followed by a quick release for more tender meat.
- When the lid comes off, hit "Keep Warm/Cancel", then "Sauté" on "More"/"High". Bring to a bubble, add the cornstarch slurry and stir immediately. Add the onion mix packet and let bubble a minute, then turn to "Keep Warm" so the bubbles die down.
- Once the bubbles have mostly subsided, add the sour cream and Boursin. Stir well until both are totally melded into the sauce - ready!
- Place some noodles in individual bowls and follow with the beef and plenty of sauce.
- Enjoy!
Source: https://pressureluckcooking.com/recipe/instant-pot-beef-stroganoff/