Instant Pot Beef Stroganoff
This recipe is adapted from Magnolia Table volume 2.
Ingredients
- 12 oz egg noodles
- 1 1/2 lb sirloin steak cut into thin bite-size slices
- 1 1/2 tsp salt
- 1 1/2 tsp black pepper
- 1 tsp garlic powder
- 3 Tbsp flour
- 2 Tbsp oil
- 4 Tbsp butter
- 1 small onion chopped
- 2 cup sliced mushrooms
- 1 cup beef broth
- 1/2 cup red wine
- 1/2 cup heavy cream
- 4 oz cream cheese softened
- 1/2 cup sour cream
- 1/2 tsp Worcestershire sauce
- chopped parsley for garnish
Instructions
- Mix the flour, garlic, salt and pepper in a flat dish or plate.
- Dredge the steak in the flour mixture and set aside
- Set the instant pot to saute and add the oil and butter. Working in batches brown the steak and remove to a bowl.
- Add the onion to the instant pot and cook stirring regularly for about 5 minutes.
- Add the mushrooms to the onions and cook until they release their liquid.
- Add the red wine to the instant pot and deglaze the pot.
- Add the beef broth and steak to the instant pot. Cook at high pressure for 14 minutes.
- Allow pressure to release naturally for 10 minutes and then release the pressure.
- While pressure is releasing, bring the water for the egg noodles to a boil and cook as directed on the package.
- Once the pressure has been released, add the cream cheese and stir until completely combined. Add the sour cream and heavy cream, stir well.
- Add the Worcestershire sauce and season to taste.
- To serve garnish the stroganoff with fresh parsley.