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Beef Stroganoff

A creamy and comforting beef stroganoff made in the Instant Pot, featuring tender beef, savory mushrooms, and hearty egg noodles, perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Beef Stoganoff
  • 2 tablespoons olive oil or avocado oil Used for sautéing vegetables and adds healthy fats.
  • 1 medium white onion Enhances the flavor base with a sweet aroma.
  • 10 ounces brown mushrooms Adds earthiness and a rich texture.
  • 2 pounds stew meat Provides a hearty protein source that becomes tender when cooked.
  • 1 teaspoon Kosher salt Enhances all the flavors of the dish.
  • 1 teaspoon black pepper Adds a subtle heat and depth.
  • 1 teaspoon dried oregano Imparts a fragrant earthy flavor.
  • 1 teaspoon smoked paprika Adds a smoky depth to the dish.
  • 1 teaspoon garlic powder Provides aromatic sweetness.
  • 1 teaspoon onion powder Deepens the savory notes.
  • 1 tablespoon Worcestershire sauce Contributes a tangy complexity.
  • 1 tablespoon soy sauce Adds umami and saltiness.
  • 4 cups beef broth or stock Forms the base of the sauce, giving it richness.
  • 3 tablespoons gluten-free flour or cornstarch Used to thicken the sauce to a creamy consistency.
  • 12 ounces egg noodles Acts as the hearty base, soaking up the sauce.
  • 2 tablespoons Freshly chopped parsley Adds a pop of color and freshness to the dish.

Method
 

Preparation
  1. Press the SAUTE button on your pressure cooker. Drizzle with olive oil and add diced onion and quartered mushrooms. Sauté for 5 to 7 minutes until softened.
  2. In a bowl, combine cubed stew meat with salt, pepper, oregano, paprika, garlic powder, and onion powder. Once the mushrooms have cooked, spread the seasoned meat in the pot.
  3. Drizzle with Worcestershire sauce and soy sauce, then add beef broth and stir to combine.
Cooking
  1. Set the lid on and press the MANUAL button to cook for 18 minutes.
  2. Meanwhile, cook the egg noodles in salted water according to package directions, then drain.
  3. Manually or quickly release the pressure after 18 minutes.
  4. In a small jug, whisk gluten-free flour with water until smooth. Pour the slurry into the pot, stir, and press SAUTE again for 3 minutes to thicken.
  5. Add the cooked noodles and parsley if desired and stir to combine.

Notes

For a creamier texture, stir in some sour cream just before serving. This dish can be made lower in calories by reducing oil and noodles. Leftovers can be transformed into wraps or sandwiches.