Creamy Instant Pot Beef Stroganoff

By gbvampy1

Beef Round Roast and Beef Chuck Roast are also good choices for the beef.

Use a good Dry Sherry, not a “cooking” Sherry.

For this recipe, Shaoxing Wine substitutes well for Sherry.

When adjusting seasoning, make sure the broth is highly seasoned, as the Sour Cream will dilute the flavor.

For a thicker sauce, make a Slurry by removing ½ cup hot liquid and add 2 Tablespoons of Potato Starch. Whisk together well and then incorporate the Slurry into cooking pot, before adding the Sour Cream.

Ingredients

• 32 ounces Beef Sirloin Steak sliced into 2 inch chunks
• 16 ounces Cremini or Wild Mushrooms sliced
• 8 ounces Onion sliced
• 3 cloves Fresh Garlic minced
• 2 teaspoons Extra Virgin Olive Oil
• 3 Tablespoons Butter
• 2 teaspoons Kosher Salt
• 3/4 teaspoon Hungarian Paprika
• 3/4 teaspoon Freshly Ground Black Pepper
• 6 Tablespoons Potato Starch
• 4 ounces Dry Sherry Wine
• 10 ounces Beef Broth unsalted
• 1.5 Tablespoons Worcestershire Sauce
• 1.5 Tablespoons Dijon Mustard
• 8 ounces Sour Cream
• 16 ounces Wide Egg Noodles prepared according to package directions
• Parsley for garnish

Details

Servings 6
Preparation time 20mins
Cooking time 23mins

Preparation

Step 1

Slice Beef across grain and sprinkle with Salt, Pepper and Paprika. Add Potato Starch and mix through.

Select Sauté/Browning on Pressure Cooker and allow pot to fully heat.

Add Olive Oil and half the Butter to cooking pot. When Butter is melted, add Beef and sear until brown, about one minute. Remove Beef to a bowl.

Deglaze cooking pot with half the Sherry, making sure to completely scrape up all the brown bits. Add the remaining Butter, Onions and Mushrooms. Sauté for 6 minutes

Add the Garlic and Sauté for 30 seconds. Add the rest of the Sherry to the cooking pot and deglaze the pot.

Mix in the Worcestershire Sauce, Dijon Mustard and Broth. Return Beef to the cooking pot, including any juice on the plate.

Lock on Lid and close Pressure Valve. Cook at High Pressure for 3 minutes. When Beep is heard, wait 10 minutes and then release any remaining pressure.

Select Sauté/Browning and let liquid reduce for 5 minutes. Taste and adjust salt/pepper, if needed.

Place Sour Cream into a large measuring cup and slowly add 1/2 cup of hot liquid to temper. Whisk together well. Slowly add the Sour Cream into the cooking pot and whisk

Serve over Egg Noodles or Rice, with a garnish of parsley.