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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Instant Pot Beef Stroganoff Recipe

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This recipe for Instant Pot Beef Stroganoff is from Brian's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tbsp canola oil
1/2 c diced onion
1 tsp salt
2 lb beef stew meat cut into 1 inch cubes
1/2 tsp black pepper
3 cloves garlic, minced
1/2 tsp dried thyme
2 tbsp low sodium soy sauce
1 (8 oz) pkg fresh mushrooms, chopped (3 cups)
2 tbsp flour
1 1/4 c low sodium beef broth
1 (16 oz) pkg wide egg noodles
1 (8 oz) container sour cream
chopped parsley and halved cherry tomatoes, for garnish
Directions:
Directions:
1 Heat oil in instant pot set on saute'. Add onion and 1/2 tsp salt;cook, stirring, until onion begins to soften, 3 to 4 mins
2. Sprinkle beef with pepper and remaining 1/2 tsp salt; transfer to cooker. Cook stirring, until browned, 2 to 3 mins. Stir in garlic and thyme; cook until fragrant, about 30 seconds. Stir in soy sauce and mushrooms, then stir in flour until evenly incorporated. Stir in broth then close and lock lid.
3. Set instant pot on high pressure to cook 15 mins. Let pressure release naturally about 15 mins more.
4. Meanwhile cook noodles according to package directions; drain.
5. Carefully open lid. Stir in noodles and sour cream.
6. Serve garnished with parsley and cherry tomatoes.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 hr 15 mins
Personal Notes:
Personal Notes:
473 cal

 

 

 

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