Beef Stroganoff No Canned Cream of Mushroom
A few weeks ago, I found myself in immediate need of condolement food. It had been a long, stressful mean solar day—the kind that makes yous desire to throw up a white flag, crawl into bed with a glass of vino, and wait for someone to revive y'all with noodles. This Instant Pot Beef Stroganoff was the perfect remedy.
Instant Pot Beef Stroganoff is the platonic recipe for when you are any mix of:
- Stressed
- Needing a hug
- Wanting to feed your family unit a healthy meal they'll really like (nothing is worse than a dinner complainer when you are already exhausted), or
- So hungry yous are halfway through a purse of chips before your brain registers that you lot fifty-fifty opened the pantry.
This recipe is easy to prepare and leaves you merely 1 dish (the Instant Pot) to wash at the end.
(Looking for other one-pot winners? Check out this 15 Good for you Instant Pot Recipes postal service for more than inspiration!)
It's too fast.
As much as I love my original recipe for Tedious Cooker Beef Stroganoff, I don't e'er have time to expect for it to melt.
The Instant Pot gives me the same cozy flavour and tender beef in a fraction of the time.
Beef stroganoff is too ultra family-friendly.
My Grandma Dorothy used to make it in big batches for us after church, and I have addicted memories of gobbling it upwardly with my cousins (and their moms and dads too!).
In the "I demand a hug" department, beef stroganoff is the meal equivalent of wearing a pair of fuzzy slippers while cuddling a golden retriever puppy, listening to your favorite ring, and eating peanut butter directly out of the jar. Pure comfort.
Finally, since I firmly believe that comfort nutrient shouldn't just be an occasional indulgence, this recipe is lightened up with a few simple, healthy swaps.
Nearly this Instant Pot Beefiness Stroganoff Recipe
Spoiler: if y'all are looking for an Instant Pot Beef Stroganoff cream of mushroom soup recipe, this is not information technology.
Beef stroganoff is easy to make from scratch, then ready the tin downwards. Yous don't need information technology.
Making Stroganoff Creamy
- Instead of using canned soup (or even sour cream or cream cheese), I stirred apparently Greek yogurt into the Instant Pot with the beef stroganoff at the end.
- It gives the stroganoff lots of comforting richness without a lot of fat and provides extra protein likewise.
- Information technology is also less fussy than a corn starch slurry.
The Best Beef for Beef Stroganoff
- For the beef, I used sirloin, which is lean and turns out incredibly tender when cooked in the Instant Pot. Chuck roast would as well work well.
- I exercise non recommend stew meat, as the pieces are all cut into different sizes and volition cook in different amounts of fourth dimension.
- You are all-time off buying a single piece of sirloin or chuck roast and cubing information technology yourself.
Tip!
I haven't tried Instant Pot Beefiness Stroganoff with ground beefiness yet, but if y'all prefer a ground beef stroganoff, you tin check out my Chicken Stroganoff recipe (apply lean ground beef in place of the ground craven)
Information technology's as easy as this recipe and is actually prepare in an even shorter amount of time.
Tips to Store and Reheat
- To Store. Shop leftovers in the refrigerator for upwardly to three days.
- To Reheat. Reheat gently in the microwave or on the stovetop with a splash of h2o, milk, or broth to proceed them from drying out.
Instant Pot Beef Stroganoff: me, hugging you though the screen, in dinner cozy, flossy dinner form.
It might even be better than an bodily hug, because pasta is involved! (For a similarly comforting favorite, check out this Hamburger Helper.)
Recommended Tools to Make Instant Pot Beefiness Stroganoff
- Instant Pot (or similar electric pressure level cooker)
- Not-slip cutting lath
- one tablespoon extra virgin olive oil
- 1 tablespoon unsalted butter
- i small-scale yellowish or white onion diced
- i ane/2 teaspoons kosher common salt divided
- i 1/2 pounds boneless sirloin steak cut into 1 1/2-inch cubes
- 1 teaspoon ground black pepper
- ane teaspoon dried dillweed
- 1 teaspoon garlic powder
- i/2 teaspoon onion pulverisation
- 3 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 3 cups reduced sodium beef broth divided
- 16 ounces sliced babe Bella cremini mushrooms
- 2 tablespoons all-purpose flour
- 12 ounces whole wheat wide egg noodles
- 1 loving cup patently whole milk Greek yogurt do not use nonfat or information technology will curdle
- Chopped fresh parsley or thyme optional for serving
-
Set Instant Pot to SAUTE. Add the oil and butter. Once hot, add together the onion and one/2 teaspoon salt. Cook, stirring often, until the onion begins to soften but does not chocolate-brown, 3 to four minutes.
-
Sprinkle the beefiness with remaining one teaspoon salt and pepper. (You can toss the beef cubes together with salt pepper in a basin, or to save a dish I like to do this right on the cut lath.) Add together to the pot. Cook, stirring occasionally, until the meat is browned on all sides, near four to 6 minutes. Add the dillweed, garlic pulverization, onion pulverisation, Worcestershire sauce, and mustard. Pour in 1/two cup of the beef broth. Stir, scraping a wooden spoon or spatula along the bottom of the pot, to ensure you remove whatsoever stuck on bits of food (this volition avoid a "burn" warning).
-
Stir in the mushrooms, so sprinkle the flour over the top. Stir until evenly incorporated. Pour in the remaining beef goop. Close and seal the chapeau. Melt on Loftier force per unit area (Manual) for 10 minutes. When the fourth dimension is up, immediately vent the Instant Pot to quick release the pressure.
-
Once you can safely open up the pressure cooker, advisedly open up the lid and add together the egg noodles. Recover the Instant Pot, seal, and cook on High (manual) for 5 minutes. When the time is upwards, allow the force per unit area to naturally release for v minutes, then immediately vent to release any remaining force per unit area.
-
Carefully open the lid and stir. Allow the stroganoff absurd for a few minutes, and so stir in the Greek yogurt. Serve hot, sprinkled with fresh parsley and/or thyme
- TO STORE: Store leftovers in the refrigerator for upwardly to 3 days.
- TO REHEAT: Reheat gently in the microwave or on the stovetop with a splash of water, milk, or broth to continue them from drying out.
Serving: i (of half-dozen), nearly ane 3/4 generous cups (including noodles) Calories: 480 kcal Carbohydrates: 51 m Protein: 41 g Fatty: 12 g Saturated Fatty: iv m Trans Fat: ane grand Cholesterol: 123 mg Potassium: 1271 mg Fiber: 3 m Carbohydrate: v thousand Vitamin A: 115 IU Vitamin C: 3 mg Calcium: 123 mg Fe: 4 mg
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Source: https://www.wellplated.com/instant-pot-beef-stroganoff/
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