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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.