INSTANT POT BEEF STROGANOFF
Steps:
- Prep: Heat up your Instant Pot (press Sauté button, then Adjust button to Sauté More function). Ensure your pot is as hot as it can be (wait until indicator says HOT). While Instant Pot is heating up, prepare ingredients as indicated (you should have about 24 mins including the time for browning the chuck steak).
- Make Paprika Salt Mixture: Combine ½ tsp paprika, 4 pinches of coarse kosher salt, and black pepper in a small mixing bowl.
- Brown Chuck Steak: Season one side of the chuck steak generously with Paprika Salt Mixture. Add 1 tbsp (15ml) olive oil in Instant Pot. Ensure to coat the oil over whole bottom of the pot. Carefully place the seasoned side of chuck steak in pressure cooker. Generously season the other side with Salt Mixture, then brown for 7 mins on each side without constant flipping. Remove and set aside on a chopping board.*Pro Tip: The chuck steak may look "blackened" or burnt. Don't worry, it will be fine!
- Make Chicken Stock Mixture: While chuck steak is browning in pressure cooker, mix 1 tbsp (15ml) regular soy sauce, 1 tbsp (15ml) fish sauce, 1 tbsp (15ml) Worcestershire sauce, 1 tbsp dijon mustard, and ¾ cup (188ml) unsalted chicken stock in a glass measuring cup.
- Sauté Mushroom: Saute ½ lb (226g) sliced white button mushrooms until slightly crisped and browned (roughly 8 minutes). The mushrooms will begin to release their moisture in roughly 3 minutes. Use the moisture to deglaze the bottom of the pot by scrubbing the flavorful brown bits with a wooden spoon.
- Sauté Onions & Garlic: Add in onion slices, then saute for another 2 minutes. Add in sliced garlic and saute until fragrant (~30 seconds). The Instant Pot may turn off itself after 30 minutes of sauteing (safety feature). Turn it back on if it turns off.
- Deglaze: Pour in ½ cup (125ml) dry white wine and completely deglaze bottom of the pot. Allow the wine to reduce for 2 minutes. Turn off the heat briefly to cut the chuck steak.
- Cut Chuck Steak: Cut the chuck steak into ⅛ inch thick beef slices. Since chuck roast grains run in different directions, slice it against the grain the best you can. Mix beef slices with 1 tbsp of flour (8g) in a large mixing bowl.
- Pressure Cook Beef Slices: Stir in ½ tsp paprika and Chicken Stock Mixture from Step 4. Place beef slices + flavorful meat juice in pressure cooker. Ensure all beef are partially submerged in the cooking liquid. Pressure cook at High Pressure for 12 minutes + 12 minutes Natural Release (wait 12 minutes then carefully release remaining pressure).*Note: We conducted 8+ tests with chuck roast using different cooking times in our Instant Pot to find the best cooking method for this beef stroganoff recipe. Read about Experiment + Results here.
- Cook Dry Egg Noodles: While Instant Pot is cooking, heat a large saucepan filled with lightly salted water and bring it to a boil. In a small mixing bowl, place 1 cup (250ml) sour cream from the fridge and bring it to room temperature. When Instant Pot is natural releasing, place dry egg noodles in boiling water and cook for about 9 - 13 minutes (see package's direction for a more accurate cooking time).
- Temper & Add Sour Cream: Press Cancel Button, then Sauté Button to heat up the sauce in the pot. Slowly mix 1 cup of Sauce Mixture into the sour cream (at room temperature) to temper it. Slowly pour sour cream mixture in Instant Pot while mixing.
- Thicken Sauce: In a small mixing bowl, mix cornstarch with water and mix it in one third at a time until desired thickness. Taste and adjust the seasoning with kosher salt and black pepper if necessary.
- Serve: In a serving bowl, layer beef slices on top of cooked egg noodles. Drizzle with the yummy sauce and garnish with finely chopped parsley or chives.
Nutrition Facts : Calories 665 kcal, Carbohydrate 53 g, Protein 40 g, Fat 30 g, SaturatedFat 13 g, Cholesterol 175 mg, Sodium 562 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
BEEF STROGANOFF & COQUILLETTES (PRESSURE COOKER)
My husbands stepmother Fran gave me an industrial sized Alluminium Pressure Cooker when we bought our first home and I must admit to being abit baffled by it. It has since become one of my most treasured kitchen tools and is rarely off the hob. Using it for this recipe ensures lovely tender beef everytime, at a fraction of the time it would take in the oven. We love our Strog with pasta as opposed to the traditional rice, and find the mini Macaroni or Coquillettes work really well with it. :)
Provided by Mrs Potato Head
Categories Stew
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Fry off the diced Streaky Bacon (or Pancetta) in the Butter and a Olive Oil until just starting to colour.
- Add the Onions and Garlic and cook until softened, stirring often.
- Add the Beef and stir.
- Sprinkle over the tablespoon of Flour, add 3 of the 4 tablespoons of Paprika (reserving 1 spoonful for presentation) and season with the Salt and Pepper - stir.
- Squeeze your lemon juice into the pot through your hands catching any pips, or use a reamer.
- Drain the tinned Mushrooms.
- Add the Stock, Mushroom Soup and Sliced Mushrooms.
- Add the Crème Fresh but keep back a couple of tablespoons for presentation.
- Secure your lid and when the cooker gets up to pressure, cook for 30 minutes.
- You can smell when it's ready, it is divine! Move your pot off the heat and turn of your hob. I always allow my pot to de-pressurise on its own, I don't try to rush it by taking the 'whistle' bit off otherwise I end up with Strog stuck to the bottom, but please, you follow the manufacturer's instructions for your cooker as I'm sure they are all slightly different.
- While the cooker is de-pressurising, get a big pan of water on the boil for the pasta and follow the instructions on the packet (or not, it says 5 to 6 minutes on the brand I buy, but it always takes more like 10!).
- Serve Stroganoff on top of pasta in a bowl (like Spaghetti Bolognaise).
- Put a dollop of the remaining Crème fresh in the middle of each bowl and a pinch of the remaining Paprika over that and around the sides for a bit of decoration.
- Enjoy! :) p.s. This freezes really well if you don't have 12 people to feed!
Nutrition Facts : Calories 1565.1, Fat 144.4, SaturatedFat 61, Cholesterol 225.2, Sodium 679.7, Carbohydrate 42.8, Fiber 3.2, Sugar 3.7, Protein 24.4
BEEF STROGANOFF FOR INSTANT POT®
A truly one-pot meal! Fork-tender beef and mushrooms with egg noodles. This recipe is written using the Instant Pot®.
Provided by Lissa
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 1h2m
Yield 8
Number Of Ingredients 13
Steps:
- Turn on a multi-cooker (such as Instant Pot®) and select Saute function. Heat oil for 1 minute. Add onion and 1/2 teaspoon salt; cook and stir until onion begins to soften, 3 to 4 minutes.
- Season beef with 1 teaspoon salt and pepper. Add to the pot. Cook and stir until browned evenly on all sides, about 2 minutes. Add garlic and thyme; cook until fragrant, about 30 seconds. Pour in soy sauce.
- Stir mushrooms into the pot. Stir in flour until evenly incorporated. Pour in chicken broth and remaining 1/2 teaspoon salt. Close and lock the lid. Set timer for 10 minutes. Set to high pressure according to manufacturer's instructions, 10 to 15 minutes.
- Release pressure carefully using the quick-release method. Open pressure cooker; stir in egg noodles. Seal and bring to high pressure again, about 5 minutes; cook for 5 minutes.
- Release pressure naturally according to manufacturer's instruction for 5 minutes. Release remaining pressure using the quick-release method. Open pressure cooker; stir in sour cream.
Nutrition Facts : Calories 535.9 calories, Carbohydrate 45.2 g, Cholesterol 121.4 mg, Fat 26.2 g, Fiber 2.4 g, Protein 29 g, SaturatedFat 9.8 g, Sodium 1312.5 mg, Sugar 2.4 g
INSTANT POT® BEEF STROGANOFF
This Instant Pot® beef stroganoff is savory, creamy, and has lots of tender beef! Tastes like it's been slow-cooking for hours but ready in a little over an hour.
Provided by Cara
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 1h15m
Yield 8
Number Of Ingredients 12
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and add oil. Add onions to the hot oil and cook until soft and translucent, 2 to 3 minutes. Remove onions to a plate. Add beef to the pot and cook and stir until seared on all sides, 3 to 5 minutes. Mix in garlic and thyme and cook for 1 more minute. Pour in 1 cup beef broth to deglaze the pot, scraping off all the browned bits. Cancel Saute function.
- Mix in cooked onions, remaining 3 cups beef broth, mushrooms, and Worcestershire sauce. Close and lock the lid. Select High pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, for 5 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Stir in egg noodles and mix to combine.
- Close and lock the lid. Select High pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 minutes for pressure to build.
- Release pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Stir in sour cream. To thicken the sauce (if too thin), transfer 1/4 cup broth mixture to a small bowl and mix with cornstarch; add back to pot, stirring slowly until combined. Season with salt and pepper.
Nutrition Facts : Calories 562.1 calories, Carbohydrate 49.2 g, Cholesterol 109.7 mg, Fat 28.7 g, Fiber 2.4 g, Protein 27 g, SaturatedFat 14.3 g, Sodium 562 mg, Sugar 2.8 g
HEALTHY PRESSURE COOKER BEEF STROGANOFF
Pressure cookers take the pressure off you, making it easy to cook long-braise dishes for weeknight dinners. This beef stroganoff uses lean beef chuck for a high-protein feast.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Toss the beef with 1/2 teaspoon each salt and pepper. Heat the oil in a pressure cooker over medium-high heat. Add the beef and cook, stirring occasionally, until browned on all sides, about 4 minutes. Add the onions and cook, stirring frequently, until the onions soften and begin to brown, about 4 minutes. Add the white wine, mustard and flour, bring to a simmer and cook until reduced by half, about 2 minutes. Add the beef broth, mushrooms, carrots and celery.
- Secure the pressure cooker lid and bring to high pressure over medium heat. Once at high pressure, cook for 18 minutes. Remove from the heat and, using the quick-release valve, carefully open. Stir in the neufchatel, parsley and salt and pepper to taste.
- Meanwhile, bring a pot of water to a boil and cook the egg noodles according to package directions. Drain and keep warm.
- Divide the noodles and beef stroganoff evenly among 6 serving bowls.
PRESSURE-COOKER GROUND BEEF STROGANOFF
My mother gave me this recipe 40 years ago. It's a wonderfully tasty dish to share around the dinner table. -Sue Mims, Macclenny, Florida
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat. Add half the ground beef, salt and pepper. Cook and stir, crumbling meat, until no longer pink, 6-8 minutes. Remove meat; drain any liquid from pressure cooker. Repeat with remaining ground beef, salt and pepper., Add butter, mushrooms and onions to pressure cooker; saute until onions are tender and mushrooms have released their liquid and are beginning to brown, 6-8 minutes. Add garlic; cook 1 minute longer. Return meat to cooker; add tomato paste and consomme. Press cancel., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Quick-release pressure., Select saute setting and adjust for low heat. In a small bowl, whisk together flour and water. Pour over meat mixture; stir to combine. Cook and stir until thickened. Stir in sour cream; cook until heated through. Serve with noodles, if desired, and minced parsley.
Nutrition Facts : Calories 356 calories, Fat 24g fat (11g saturated fat), Cholesterol 84mg cholesterol, Sodium 780mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 1g fiber), Protein 25g protein.
PRESSURE COOKER BEEF STROGANOFF
I live outside of the US and the meat that I can get here can be pretty tough. I came up with this recipe after looking over several and playing around with it a little. The meal is ready to eat in about 30 minutes and the meat is fork tender. Hope you enjoy it as much as I do.
Provided by manderson
Categories Roast Beef
Time 28m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Place first 11 ingredients in pressure cooker. After securing lid bring to pressure and let simmer for 18-20 minutes at pressure then remove from heat.
- Once the pressure has subsided open the lid and stir sour cream into the broth. (I find that heating and stirring the sour cream well before hand, helps it to incorporate into the broth better).
- Finally, stir together water and cornstarch in a small bowl. (I use sour cream container to save dishes.) Add slowly to simmering broth, stirring continually.
- Serve over hot noodles.
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