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Beef Stroganoff Recipe for the Instant Pot Beef Stroganoff Recipe for the Instant Pot

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Beef Stroganoff Recipe for the Instant Pot

Written by: Lucas Johnson

This Instant Pot Beef Stroganoff is my go-to comfort food. Tender beef, creamy sauce, and hearty mushrooms, all whipped up in a jiffy. It's a hug in a bowl, really!

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Beef stroganoff in an instant pot? Yes, indeed. I've whipped up this savory dish in a jiffy and trust me, it's a game-changer. Imagine tender beef, sautéed onions, and mushrooms all mingled in a creamy sauce. You've just got to try it. It's comfort food dialed up to ten! My secret? An instant pot, a trusty kitchen companion that simplifies the cooking process. Let's dive in!

Ingredients for Instant Pot Beef Stroganoff

  • Beef sirloin: Tender cut of meat that adds rich flavor and texture to the dish, a classic choice for stroganoff.
  • Onion: Provides a sweet and savory base flavor, enhancing the overall taste of the stroganoff.
  • Garlic: Adds a robust and aromatic flavor to the dish, elevating the taste profile of the stroganoff.
  • Mushrooms: Bring a meaty texture and earthy flavor that complements the beef, creating a hearty and satisfying dish.
  • Beef broth: Infuses the dish with a deep umami flavor, enhancing the overall richness of the stroganoff.
  • Worcestershire sauce: Adds a tangy and savory kick to the dish, balancing the flavors and adding depth.
  • Dijon mustard: Provides a sharp and tangy flavor that cuts through the richness of the dish, adding a delicious contrast.
  • Sour cream: Brings a creamy and tangy element to the stroganoff, creating a luscious and velvety sauce.

READ MORE: Southern Style Sweet Tea Recipe

Essential Tools for Making This Stroganoff Recipe

  • Instant Pot: Essential for pressure cooking the beef quickly and infusing all the flavors together efficiently.
  • Sauté pan: Used to brown the beef and sauté the onions, garlic, and mushrooms for a rich flavor base.
  • Wooden spoon: Ideal for stirring and scraping the bottom of the pan to incorporate all the ingredients evenly.
  • Measuring cup: Necessary for accurately measuring liquids like beef broth and sour cream for the perfect consistency.

Serves: 4 people

Preparation time: 10 minutes

Cooking time: 20 minutes

Total time: 30 minutes

Ingredients:

  • 1 pound beef sirloin, thinly sliced
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 8 oz mushrooms, sliced
  • 1 cup beef broth
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 cup sour cream
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 1 tablespoon flour

Instructions:

  1. Set the Instant Pot to sauté mode and heat the olive oil.
  2. Add the beef and cook until browned. Remove the beef and set aside.
  3. Add the onions and garlic to the pot and sauté until softened.
  4. Stir in the mushrooms and cook until they release their juices.
  5. Sprinkle flour over the vegetables and stir to combine.
  6. Pour in the beef broth, Worcestershire sauce, and Dijon mustard. Stir well.
  7. Add the beef back to the pot and season with salt and pepper.
  8. Close the Instant Pot lid and set to high pressure for 10 minutes.
  9. Once done, quick release the pressure and stir in the sour cream.
  10. Serve the beef stroganoff over cooked egg noodles or rice.

Nutritional value:

Per Serving in Calories: 450 kcal | Carbohydrates: 10 g | Protein: 30 g | Total Fat: 30 g | Saturated Fat: 12 g | Trans Fat: 0 g | Monounsaturated Fat: 14 g | Polyunsaturated Fat: 2 g | Cholesterol: 100 mg | Sodium: 600 mg | Dietary Fiber: 2 g | Sugar: 4 g | Calcium: 100 mg | Potassium: 500 mg | Iron: 3 mg | Vitamin A: 200 µg | Vitamin C: 10 mg

Preparing Beef Stroganoff Ahead of Time or Freezing for Later

Make Ahead Instructions

  • Cook the beef stroganoff as directed in the recipe.
  • Let it cool completely before transferring to an airtight container.
  • Refrigerate for up to 3 days.

Freezing Instructions

  • Cook the beef stroganoff as directed in the recipe.
  • Allow it to cool completely.
  • Transfer to a freezer-safe container or resealable bag.
  • Freeze for up to 3 months.
  • Thaw overnight in the refrigerator before reheating.

One interesting fact about this instant pot beef stroganoff recipe is that you can add a splash of red wine to the sauce for an extra depth of flavor. It complements the beef and mushrooms beautifully, giving the dish a rich and savory taste.

Common Questions About Making Instant Pot Beef Stroganoff

FAQ:
Can I use a different cut of beef for this recipe?
Yes, you can use cuts like beef tenderloin or flank steak as alternatives to beef sirloin.
Can I substitute sour cream with another ingredient?
You can substitute sour cream with Greek yogurt for a lighter option or with heavy cream for a richer taste.
How can I make this recipe vegetarian?
To make this recipe vegetarian, you can substitute the beef with mushrooms or tofu and use vegetable broth instead of beef broth.
Can I freeze the leftovers?
Yes, you can freeze the leftovers in an airtight container for up to 3 months. Thaw in the refrigerator before reheating.
What can I serve with beef stroganoff?
Beef stroganoff pairs well with egg noodles, rice, or mashed potatoes. A side of steamed vegetables or a green salad complements the dish nicely.

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