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beef stroganoff

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Beef Stroganoff

This beef stroganoff recipe is excellent!! You will make it again! Hands down the best and EASIEST stroganoff I have ever had! The meat comes out SO AMAZINGLY TENDER, and the sauce is unbelievably oh-so-creamy, it just melts in your mouth! Use a wooden spoon to push the venting lever. Safety first.

Ingredients :
  • 2 tbsp. chopped fresh parsley leaves
  • 3/4 cup sour cream
  • 12 oz. wide egg noodles
  • 2 tsp. Worcestershire sauce
  • 3 cups low sodium beef broth
  • 1/4 cup dry sherry
  • 2 tbsp. all-purpose flour
  • 3 sprigs fresh thyme
  • 8 oz. cremini mushrooms, quartered
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp. olive oil
  • Kosher salt and freshly ground black pepper, to taste
  • 2 pounds stew meat, cut into 1-inch cubes
Directions :
  1. Set a 6-qt Instant Pot to the high saute setting.
  2. 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.
  3. Add garlic, onion, mushrooms, and thyme. Cook, stirring occasionally, until tender, about 3-4 minutes. Whisk in flour until lightly browned, about 1 minute.
  4. Stir in dry sherry, scraping any browned bits from the bottom of the pot.
  5. Stir in beef broth, Worcestershire and beef. Select manual setting; adjust the pressure to high, and set timer for 12 minutes. When finished cooking, quick-release pressure according to the manufacturer’s directions.
  6. Stir in egg noodles. Select manual setting; adjust the pressure to high, and set time for 5 additional minutes. When finished cooking, quick-release pressure according to the manufacturer’s directions.
  7. Stir in sour cream; season with salt and pepper, to taste. Serve immediately, garnished with parsley, if desired.

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