Try this Beef Stroganoff recipe, or contribute your own.
- 1 1/2 cups beef broth
- 2 tbsp butter
- 1/4 cup white wine
- 1/2 tsp pepper
- 2 tbsp cornstarch
- 3 tbsp olive oil
- 2 tsp kosher salt
- 1 tsp garlic salt
- 8 ounces sour cream
- 2 tbsp cold water
- 1 tbsp dijon mustard
- 2 lbs beef stew meat (cut into 1 inch pieces)
- 1 large onion (finely diced)
- 16 ounces baby bella (or cremini mushrooms)
- 1 tbsp garlic (minced)
- 1 tbsp fresh thyme leaves (or 1 tsp dried)
- 5 ounces cream cheese (softened)
- 2 ounces dry onion soup/dip mix ( 1 packet )
- 10-12 ounces hot cooked egg noodles (for serving)
- 1/4 cup italian parsley ( chopped for garnish optional)
- Carbohydrate 4.05502271564319 g
- Cholesterol 50.8965231913603 mg
- Fat 18.317974161623 g
- Fiber 0.116795671739464 g
- Protein 3.01808256296055 g
- Saturated Fat 10.083703684883 g
- Serving Size 1 1 serving (347g)
- Sodium 745.236682969864 mg
- Sugar 3.93822704390373 g
- Trans Fat 1.71094175463617 g
- Calories 192 calories
Step-by-step
- Add olive oil and butter to the Instant Pot. Using the display panel select the SAUTE function.
- Season beef with salt and pepper.
- When oil mixture gets hot, brown the meat on all sides, 2 minutes per side. Meat will not be cooked through. Do not crowd the pot--you may have to work in batches. Transfer browned meat to a shallow dish and cover loosely with foil.
- Add onion to the pot and saute for 2 minutes. Add mushrooms and saute 3 minutes more. Add garlic and cook for 1-2 minutes more.
- Add wine and dijon to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
- Add beef broth and thyme, then put the browned meat back into to the pot, stirring to combine.
- Turn the pot off by selecting CANCEL , then secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 7 minutes.
- When the time is up, quick-release the remaining pressure. Select CANCEL and then SAUTE once again.
- Mix together the cornstarch and cold water in a small bowl and stir into the pot until thickened.
- Turn off the pot by selecting CANCEL , cool for 3 minutes and then mix in the sour cream, cream cheese, onion soup mix and garlic salt. Stir until well-incorporated and smooth.
- Serve hot over prepared egg noodles sprinkled with chopped Italian parsley.
Brown beef stew meat in batches for two minutes per side to build fond without overcrowding the six-quart insert. Crowding traps moisture, causing the meat to steam rather than develop the necessary Maillard crust. Searing proteins in fat creates the foundational flavor compounds that deglazing with white wine and beef broth subsequently releases.
Assessing doneness visually replaces the thermometer when working with bite-sized stew cuts inside a sealed vessel. Meat pressure cooked for seven minutes at high pressure achieves a tender matrix where collagen breaks down into gelatin, yielding a fork-tender resistance without falling apart entirely. Stirring cold water and cornstarch into the simmering liquid activates the starch molecules at 212 degrees Fahrenheit, thickening the sauce within sixty seconds of activation.
Dairy stabilization requires cutting heat prior to incorporation to prevent curdling. Sour cream and cream cheese melt smoothly into the sauce when added after the pressure cycle concludes and the unit cools for three minutes. Cream cheese contains stabilizers that resist separation better than heavy cream alone, protecting the emulsion under residual heat.
Dietary adaptations for specific needs alter the ingredient profile without rewriting the core technique. Swapping standard beef broth for mushroom stock maintains savory depth while eliminating meat derivatives for vegetarian variations.
