Instructions
HOW TO MAKE INSTANT POT BEEF STROGANOFF, IF YOU LIKED IT SAY HELLO
INGREDIENTS:
-
- 2 pounds stew meat, cut into 1-inch cubes
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 onion, diced
- 8 ounces cremini mushrooms, quartered
- 3 sprigs fresh thyme
- 2 tablespoons all-purpose flour
- 1/4 cup dry sherry
- 3 cups low sodium beef broth
- 2 teaspoons Worcestershire sauce
- 1 (12-ounce) package wide egg noodles
- 3/4 cup sour cream
- 2 tablespoons chopped fresh parsley leaves
DIRECTIONS:
- Set a 6-qt Instant Pot® to the high saute setting.
- Season beef with salt and pepper, to taste. Heat olive oil; working in two batches, add beef and cook until evenly browned, about 3-4 minutes; set aside.
- Add garlic, onion, mushrooms and thyme. Cook, stirring occasionally, until tender, about 3-4 minutes. Whisk in flour until lightly browned, about 1 minute.
- Stir in dry sherry, scraping any browned bits from the bottom of the pot.
- Stir in beef broth, Worcestershire and beef. Select manual setting; adjust pressure to high, and set time for 12 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
- Stir in egg noodles. Select manual setting; adjust pressure to high, and set time for 5 additional minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
- Stir in sour cream; season with salt and pepper, to taste.
- Serve immediately, garnished with parsley, if desired.
Ingredients
- 2 pounds stew meat, cut into 1-inch cubes
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 onion, diced
- 8 ounces cremini mushrooms, quartered
- 3 sprigs fresh thyme
- 2 tablespoons all-purpose flour
- 1/4 cup dry sherry
- 3 cups low sodium beef broth
- 2 teaspoons Worcestershire sauce
- 1 (12-ounce) package wide egg noodles
- 3/4 cup sour cream
- 2 tablespoons chopped fresh parsley leaves
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