A nostalgic comfort food favorite, beef stroganoff is made easier here with the help of Instant Pot. In her cookbook, “Healthy in a Hurry,” author Danielle Walker recalls that her mom frequently made the packaged Hamburger Helper stroganoff, but took it a step further, adding sour cream and cream of mushroom soup (!), leaving Walker with warm memories of the dish. She heads in another direction and lightens her stroganoff a bit and recommends serving it with cauliflower rice for a healthier take. In this recipe, we went with egg noodles, which are more traditional.
We tested this recipe in a 6-quart Instant Pot. See VARIATION for making it in a slow cooker.
Refrigerate the stroganoff and noodles separately for up to 4 days.
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Ingredients
measuring cupServings: 6-8
- 2 tablespoons ghee, avocado oil or another neutral oil
- 1 small yellow onion (5 ounces), diced
- 1 1/2 teaspoons fine salt, divided
- 3 pounds beef stew meat, cut into 1-inch cubes
- 1/2 teaspoon freshly ground black pepper
- 8 ounces white button mushrooms, chopped
- 1/2 cup no-salt-added beef broth, plus more as needed
- 4 cloves garlic, minced or finely grated
- 3 tablespoons coconut aminos (optional; see NOTE)
- 1/2 teaspoon dried thyme
- 1/2 cup sour cream (may substitute dairy-free sour cream)
- 1 tablespoon arrowroot powder or cornstarch
- 1 tablespoon water
- Cooked egg noodles, cauliflower rice, rice or boiled potatoes, for serving
Directions
Time Icon Active: 20 mins| Total: 45 minsStep 1
Set a programmable multicooker (such as an Instant Pot) to SAUTE. Let the pot heat for 2 minutes, then add the ghee or oil, onion and 1/2 teaspoon of the salt and saute until the onion begins to soften, 3 to 4 minutes.
Step 2
Season the beef all over with the remaining salt and the pepper. Working in batches, add the meat to the pot and cook, stirring occasionally, until evenly browned on all sides, about 2 minutes. As each batch browns, transfer it to a clean plate. When all the meat is browned, press the CANCEL button.
Step 3
Return the browned meat and any accumulated juices to the pot and add the mushrooms, broth, garlic, coconut aminos, if using, and thyme, and stir until combined. Make sure the steam valve is sealed. Select PRESSURE (HIGH) and set to 20 minutes. (It may take about 5 minutes for the appliance to come to pressure before cooking begins.)
Step 4
Meanwhile, in a small bowl, whisk together the sour cream, arrowroot or cornstarch and water.
Step 5
After 20 minutes, release the pressure manually by moving the pressure-release handle to venting, covering your hand with a towel or oven mitt. Never put your hands or face near the vent when releasing steam. Stir in the sour cream mixture, return the pot to SAUTE and bring the sauce to a boil. Cook, stirring frequently, until the sauce thickens and is creamy, adding more broth if desired, 2 to 3 minutes.
Step 6
Turn the appliance off and serve over the desired grain or starch.
Step 7
NOTE: Coconut aminos, a brown liquid seasoning made from the fermented sap of the coconut palm blossom, is gluten- and soy-free. If you don’t have coconut aminos, you can use soy sauce or simply omit.
Step 8
VARIATION: To use a slow cooker: Brown the meat and onion on the stovetop, then transfer them to the slow cooker. Increase the broth to 1 1/4 cups, add all of the remaining ingredients except the sour cream mixture, cover and cook on low for 8 hours or on high for 4 hours. Stir in the sour cream mixture and continue as directed. (If you want your slow-cooked sauce thicker, you can transfer it to the stovetop before adding the sour cream mixture. Place it in a pan over medium high heat and cook it, stirring frequently, until it thickens, 2 to 3 minutes.)
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Nutritional Facts
Per serving (1 1/4 cups of stroganoff and 3/4 cup noodles)
Calories
303
Fat
14 g
Saturated Fat
5 g
Carbohydrates
7 g
Sodium
741 mg
Cholesterol
116 mg
Protein
39 g
Fiber
1 g
Sugar
4 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
Adapted from “Healthy in a Hurry” by Danielle Walker (Penguin Random House, 2022).
Tested by Suzy Leonard and Ann Maloney.
Published December 5, 2022
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