Ingredients
- 1.5 lbs beef stew meat
- 1 onion, chopped
- 2 cloves garlic, minced
- 8 oz sliced mushrooms
- 2 cups beef broth
- 1 cup sour cream
- 2 tbsp cornstarch
- 1 tbsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup chopped fresh parsley, for garnish
- 12 oz egg noodles, cooked according to package instructions, for serving
Instructions
- Turn your Instant Pot to the sauté function and add the beef stew meat. Sauté for 5-7 minutes, or until browned on all sides.
- Add the chopped onion and minced garlic to the Instant Pot and sauté for 2-3 minutes, or until the onion is translucent.
- Add the sliced mushrooms to the Instant Pot and sauté for an additional 2-3 minutes, or until the mushrooms are tender.
- Add the beef broth, paprika, salt, and black pepper to the Instant Pot and stir to combine.
- Secure the lid on the Instant Pot and set the valve to the sealing position.
- Cook on high pressure for 25 minutes.
- Release the pressure using the quick release method.
- In a small bowl, whisk together the sour cream and cornstarch. Stir the sour cream mixture into the Instant Pot and cook on the sauté function for 5-10 minutes, or until the sauce has thickened.
- Serve the beef and mushroom stroganoff over cooked egg noodles and garnish with chopped fresh parsley.
Variations
This recipe can be customized to your liking by adding your favorite vegetables, such as carrots or peas, or by using a different type of meat, such as chicken or pork. You can also experiment with different types of pasta or serve the stroganoff over mashed potatoes or rice instead of noodles.
Nutrition Information
| Course | Cuisine | Serving People | Calories (kcal) | Nutrition’s |
|---|---|---|---|---|
| Main Course | Russian | 4 | 510 | Protein: 28g Fat: 23g Carbohydrates: 47g Fiber: 2g Sugar: 4g |
