A fast, flavourful version of a family-favourite dish!
Beef stroganoff was one of the ‘fancy’ meals I loved as a kid and my mom’s recipe has stood the test of time. I have adapted it for this super-fast version, ready in just 30 minutes. By comparison, most traditional stroganoff recipes would take at least double that time and would not produce meat anywhere as tender as this method does. This almost-effortless meal is delicious and hearty; it just might have your family squabbling over the leftovers (if there are any).
- 3 tablespoons (45 mL) olive oil, divided
- 2 tablespoons (30 mL) butter, divided
- 1 teaspoon (5 mL) each sea salt and freshly ground pepper
- 3 tablespoons (45 mL) all-purpose flour
- 1 pound (454 g) sirloin roast or steak, cut into 1″ (2.5 cm) pieces
- 1 medium-sized onion, diced
- 1/2 teaspoon (2.5 mL) each dried thyme leaves and smoked paprika
- 3 cups (750 mL) sliced mushrooms
- 1/3 cup (90 mL) red wine (or water)
- 3 cups (750 mL) beef broth
- 2 teaspoons (10 mL) cornstarch
- 1 tablespoon (15 mL) red wine vinegar (or cider vinegar or water)
- 4 cups (1 L) broad egg noodles
- 2/3 cup (160 mL) sour cream
- Chopped parsley, to garnish
- Plug in InstantPot and press Sauté. Add 2 tablespoons olive oil and 1 tablespoon butter to the pot.
- While pot heats, put salt, pepper and flour in a sturdy plastic bag and shake to combine. Add sliced beef and shake well, tumbling the bag with your hands so pieces of beef are evenly coated.
- Add half the beef to the hot pot and cook for 3 minutes, flipping meat once, until nicely browned. Remove the first batch of meat to a clean plate; add remaining olive oil and brown the second batch of meat.
- When second batch of meat is browned, remove it from the pan. Add remaining butter and diced onions to pot. Sauté for 1 minute; add mushrooms and cook for 2 minutes more, stirring often.
- Deglaze the pot with red wine (or water) and cook for 2 minutes, stirring, to loosen the delicious bits that are stuck to the bottom of the pot. Return the cooked meat to the pot and add thyme, paprika and beef stock.
- Put the lid on the InstantPot, make sure the pressure valve is closed and press the Poultry button. I know, we’re working with beef here, but the Poultry setting is what you want, trust me – it will cook the meat for 15 minutes under high pressure which is exactly the right amount of time for this dish.
- While meat is cooking, cook egg noodles in a large pot of boiling, salted water; drain when just tender and keep warm.
- After the pot has chimed to tell you the 15 minutes of pressure cooking are done, turn the steam release knob manually to “venting” position to let out steam for fast cooling; the pot should take no more than about 60 – 90 seconds to depressurize.
- Remove the lid and check the sauce for taste; add additional salt, pepper or paprika to suit your preference. Combine the cornstarch and red wine vinegar or water in a small bowl and add to the pot to thicken the sauce. Press the Sauté button and let it cook for 2 – 3 minutes, stirring occasionally. Stir in sour cream then serve over hot, cooked noodles. Garnish with chopped parsley.