Ingredients with Measurements:
- 1 lb beef sirloin, sliced into thin strips
- 1 onion, chopped
- 3 cloves garlic, minced
- 8 oz sliced mushrooms
- 2 tbsp olive oil
- 1 tbsp butter
- 2 tbsp flour
- 2 cups beef broth
- 1 cup sour cream
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- Salt and pepper to taste
- 1 lb egg noodles
- Chopped parsley for garnish
Special equipment needed:
- Instant Pot
Step-by-step instructions:
1. Turn on the Instant Pot and select the sauté function. Add the olive oil and butter and wait until the butter is melted.
2. Add the beef strips and cook until browned, about 5 minutes. Remove the beef from the Instant Pot and set aside.
3. Add the onion and garlic to the Instant Pot and cook until softened, about 3 minutes.
4. Add the mushrooms and cook until they release their liquid, about 5 minutes.
5. Add the flour and stir until combined.
6. Add the beef broth, Dijon mustard, Worcestershire sauce, salt, and pepper. Stir until combined.
7. Add the beef back to the Instant Pot and stir.
8. Close the Instant Pot lid and select the manual function. Set the timer for 8 minutes.
9. While the beef is cooking, cook the egg noodles according to package instructions.
10. Once the Instant Pot is done cooking, do a quick release of the pressure.
11. Stir in the sour cream until combined.
12. Serve the beef stroganoff over the cooked egg noodles and garnish with chopped parsley.
Time:
Preparation time: 10 minutes
Cooking time: 8 minutes
5. Temperature:
Instant Pot: High pressure
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 22g
Carbohydrates: 35g
Protein: 28g
Sodium: 700mg
Substitutions for ingredients:
- Beef sirloin can be substituted with beef tenderloin or flank steak.
- Mushrooms can be substituted with other vegetables such as bell peppers or zucchini.
- Egg noodles can be substituted with other types of pasta such as fettuccine or spaghetti.
Variations:
- Add a splash of red wine to the beef broth for extra flavor.
- Use Greek yogurt instead of sour cream for a healthier option.
- Add frozen peas or green beans to the Instant Pot for extra vegetables.
Tips and tricks:
- Make sure to slice the beef into thin strips to ensure it cooks quickly in the Instant Pot.
- Use a wooden spoon to scrape any browned bits from the bottom of the Instant Pot before adding the beef broth.
- If the sauce is too thin, mix 1 tbsp of cornstarch with 1 tbsp of cold water and stir into the sauce until it thickens.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the beef stroganoff in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the beef stroganoff in a large serving dish with the cooked egg noodles on the bottom and the beef stroganoff on top. Garnish with chopped parsley.
Garnishes:
Chopped parsley
Pairings:
- Serve with a side salad for a lighter meal.
- Pair with a glass of red wine such as Cabernet Sauvignon or Pinot Noir.
Suggested side dishes:
- Side salad
- Steamed vegetables such as broccoli or green beans
Troubleshooting advice:
- If the beef is tough, it may not have been cooked long enough. Cook for an additional 2-3 minutes in the Instant Pot.
- If the sauce is too thick, add a splash of beef broth or water to thin it out.
Food safety advice:
- Make sure to follow the Instant Pot instructions carefully to avoid any accidents.
- Always use a meat thermometer to ensure the beef is cooked to a safe temperature of 145°F.
Food history:
Beef stroganoff originated in Russia in the 19th century and was made with sautéed beef, onions, and mushrooms in a sour cream sauce. It became popular in the United States in the 1950s and has since become a classic comfort food dish.
Flavor profiles:
Savory, creamy, tangy
Serving suggestions:
Serve the beef stroganoff with a side salad and a glass of red wine for a cozy and comforting meal.
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