Instant Pot Beef Stroganoff Keto Low Carb Food

INSTANT POT BEEF STROGANOFF

Steps:

• Cut the chuck roast into strips against the grain, then season with salt and pepper.
• Turn on the saute setting in your pressure cooker and saute the beef in a little olive oil for just a minute or two per side to get it brown, then remove beef and set aside.
• Add the onions and cook in the olive oil for about 5 minutes, then turn off the saute setting.
• Return the beef to the pot along with the beef broth, brandy, and bay leaf then using a flat ended spatula deglaze the bottom of the pot.
• Lock the pressure cooker lid, turn the steam vent to 'sealing' and using the 'manual' or 'pressure cook' button, adjust it to cook for 5 minutes at high pressure. (High pressure is the default setting in the Instant Pot)
• When the cook time time is up allow the pressure to drop for 10 minutes (NPR) and then carefully release any remaining pressure by opening the steam valve and then open the lid.
• Turn on saute setting, add the sliced mushrooms and dijon mustard and cook for about 5 minutes more or until mushrooms are cooked the way you like them.
• Stir in sour cream and warm through.
• Garnish with chopped parsley and serve over mashed potatoes, mashed cauliflower for low carb, or gluten free noodles.

INSTANT POT BEEF STROGANOFF (KETO, LOW-CARB)

Steps:

• Turn the Instant Pot on sautee, high. Add the oil and brown the ground beef. Drain off any fat and liquid.
• Still on sautee, add the onions and garlic. Cook an addition 2-3 minutes or until onions are translucent.
• Add the beef broth, thyme, mushrooms, salt and pepper. Turn the Instant Pot onto Pressure, High, and set it for 6 minutes. Lock it up. When the time is up, let it release naturally for 3 minutes, then manual release and open the pot.
• Remove about 1/2 cup of the cooking liquid. Add that to the sour cream, tempering it. Once the beef stroganoff has stopped bubbling, add the sour cream and broth mixture to the beef and mix well.
• Season with salt and pepper, and thicken with 1/4 tsp of xanthan gum if desired. Serve and enjoy!

LOW-CARB BEEF STROGANOFF RECIPE BY TASTY

Steps:

• In a large bowl, season the sirloin liberally with salt and pepper. Toss to coat.
• Heat a bit of oil in a large pot over medium-high heat until shimmering. Place half of the cubed meat in the pan, spacing out to avoid overcrowding. Sear on each side for 1 minute, until well-browned. Transfer the seared beef to a bowl and repeat with the remaining meat.
• Reduce the heat to medium. Add the onion, mushrooms, and a pinch of salt. Sauté until all of moisture has been release from the mushrooms and evaporated and the onions have caramelized, about 12 minutes.
• Add the beef broth and scrape up any browned bits from the bottom of the pan.
• Once the liquid has thickened slightly, mix a few tablespoons of the hot broth with the sour cream in a small bowl--this will temper the sour cream and keep it from curdling. Add the sour cream mixture to the broth and mix until incorporated.
• Once the liquid has thickened slightly, add the seasoned sirloin and any juices that have collected in the bowl.
• Stir the the contents of the pot until the meat has cooked through, about 5 minutes.
• Use a vegetable peeler to slice the zucchini into ribbons.
• Heat a drizzle of oil in a medium pan over medium-high heat.
• Add the zucchini ribbons and a pinch of salt and toss until the zucchini has wilted slightly, about 1 minute. Immediately transfer the zucchini to serving dishes to stop cooking.
• Top the zucchini with the stroganoff and a sprinkle of chives.
• Enjoy!

LOW-CARB BEEF STROGANOFF

Steps:

• Pound meat thin. Cut in strips about 1/4" wide and 2" long. Put on a large plate and sprinkle lightly with salt and pepper. If you have time, refrigerate meat for an hour or longer.
• Wipe mushroom clean with a damp paper towel. Trim off hard ends of stems.
• Heat a large, heavy skillet on medium-high. Add the oil. Quickly brown the meat in the hot oil on both sides, about 2 minutes. Remove meat to a holding plate.
• Add the butter to the skillet. Reduce heat to medium-low. Add the mushrooms and cook until tender, about 5 minutes. Add the beef stock and stir to loosen particles on the bottom of the skillet. Add the flour and stir into the broth. Simmer for about 2 minutes on low.
• Add meat and the sour cream and heat through. Adjust seasoning, sprinkle with parsley, and serve immediately.