Due to an overwhelming demand of folks asking me to make a Beef Stroganoff, I’ve finally done it. But it wasn’t something I was looking forward to. Here’s why:
Every single Stroganoff recipe I’ve ever tried has been bland, disappointing and lacking in flavor excitement. I always felt like I was eating this tasteless, tough meat in a watery, milky sauce draped over noodles that left me questioning why so many love this dish.
And so if I WAS going to make a Stroganoff recipe of my own to honor my readers’ requests, you can bet your bottom dollar that I would set out on a mission to make sure it was the most flavorful, unforgettable and comforting Beef Stroganoff one has ever tried. And I’m confident to say that I’ve done just that.
The Stroganoff rules are re-written here, are simple and are going to take your Instant Pot cooking to the next level!
Here’s How I Made It!:
Start by taking some wide, ribbon-like egg noodles…
…boiling them ON THE STOVETOP (we don’t want to pressure cook these with the beef or they’ll absorb too much of the liquid and become mushy) and then drain and rinse. Set them aside.
Then take an onion…
…and dice it up.
Now we’ll want to take some chuck stew beef cubes…
…and season them up with some salt and pepper.
Add some olive oil to your Instant Pot…
…as well as some butter and give the pot some heat.
Once the butter’s melted and the oil’s sizzling…
…add in the seasoned beef.
Stir it around in the pot for a few minutes just until the edges becomes lightly browned (the meat shouldn’t be fully cooked at all).
Once browned, remove the meat with a slotted spoon…
…and place in a bowl and set aside.
Okay. Now it’s time to create a sauce with some serious flavor. There will be plenty of oil and butter left in the pot and it’ll till be hot. Add the onions to it…
…and let them cook for a couple of minutes.
The, add in a bunch of mushrooms (because it ain’t a Stroganoff without ‘shrooms).
Stir them up with the onions and let them absorb the oil and butter and cook for a few minutes.
Now add in some garlic…
…and some white wine.
Stir well and allow everything to cook together for a few moments.
Lastly, let’s season with some dijon mustard…
…and seasoned salt.
Stir everything together and let it cook together for another moment.
Finish it off by adding in some beef broth…
…and dried thyme.
Finally, let’s add the beef back into the pot…
…and don’t exactly stir it, but just smooth it out with a mixing spoon so its nice and submerged in the pot.
…so it looks like this. Secure the lid and cook at high pressure.
In the meantime, create a cornstarch slurry by mixing together equal parts cornstarch and water.
Once the lid comes off the pot, give it some more heat so that it bubbles and then add in the slurry…
…and stir it in immediately.
Follow this by adding in the packet of onion dip/soup mix.
…and stirring it in until blended. Now turn the heat off on the pot and leave it in the warming setting. We want those bubbles to die down before adding in our dairy.
Once the sauce has stopped bubbling, add in some sour cream…
…and some Boursin! (I’m beginning to be become obsessed with this stuff because this a key ingredient that makes it the best Stroganoff ever. But you can use part of a brick of cream cheese if you’d prefer that instead).
Stir both the sour cream and Boursin until totally blended/melded into the sauce. Congratulations. You’ve just created the most flavorful and delicious Stroganoff sauce ever.
Now serve it up by taking some of those noodles and placing in a bowl…
…pouring a generous amount of the Beef Stroganoff and a generous amount of the sauce over the noodles…
…and savor the flavor.
THE BEST! ENJOY!
At the time of this post, Pressure Luck exclusively uses Better Than Bouillon/Southeastern Mills for all soup bases and bouillon
- 12 ounce package egg noodles (I use wide ribbons), boiled separately according to package (I find using half the package is enough but feel free to use it all)
- 1 1/2-2 pounds beef stew meat/chuck cubes OR chuck roast cut into cubes (NOT to be confused with cubed steak – AVOID that for this recipe. Make sure the cut you use is as marbled as possible with some fat on it as this will make for the most tender meat. NOTE: Costco has excellent cuts of chuck/pot roast. Get a nice, marbled cut with visible, thick fat strands for the best experience!)
- Kosher salt, a few generous shakes for seasoning the meat
- Black pepper, a few generous shakes for seasoning the meat
- 3 tablespoons olive oil
- 2 tablespoons salted butter
- 1 large yellow onion, diced
- 16 oz of Baby Bella mushrooms, sliced (you can use 8 oz instead if you want less mushrooms but I prefer it loaded with them)
- 3 cloves (1 tablespoon) crushed garlic
- 1/4 cup dry white wine (like a Chardonnay or you can use white cooking wine too)
- 1 tablespoon dijon mustard (like Grey Poupon – and don’t worry, for if you hate mustard, you won’t taste it. It simply brings out more flavor in the sauce once combined with the other ingredients)
- 1 teaspoon seasoned salt
- 1 1/2 cups beef broth (I use 2 tsp of Beef Better Than Bouillon + 1.5 cups of water)
- 1 teaspoon dried thyme
- 2 tablespoons cornstarch + 2 tablespoons water
- 1 (1-ounce) packet dry onion dip/soup mix (like the kind you’d use for dips – there are many varieties and I used an Onion Mushroom flavor)
- 1 cup (8 oz) sour cream
- 5.2-ounce package of Boursin (SECRET INGREDIENT! If you can’t find the Boursin which is usually located in the deli section of your supermarket near the fancy cheeses and cured meats, use 5 oz of a brick of cream cheese. You can also make mine.)
- Cook the egg noodles on the stovetop according to package instructions while the meat’s cooking and strain and set aside (Note: you can also do this during Step 7 while the Stroganoff is pressure cooking, but just make sure you do it separately on the stove and don’t add the noodles directly into the pot while pressure cooking or they will absorb too much of the liquid and will become mushy).
- Season the meat with the kosher salt & pepper (about 1-2 tsp of each should be fine) and rub it in well.
- Add the olive oil and butter to the Instant Pot and hit Sauté and Adjust so it’s on the More or High setting. After about 3 minutes (and once the butter’s melted and oil’s bubbling), add in the meat and sear on all sides so it’s lightly browned (about 2-3 minutes total; the meat shouldn’t be fully cooked at all). Remove the meat with a slotted spoon and set aside in a bowl for the time being.
- Now, add the onion to the pot with the already heated oil and butter and let cook for 2 minutes and then add the mushrooms and let cook for 3 minutes more. Then, add in the garlic and cook for 1 more minute.
- Next, add in the white wine and stir for a minute followed by the dijon mustard and seasoned salt, stir well and deglaze (scrape) the bottom of the pot so nothing’s stuck to it.
- Lastly, add in the beef broth and thyme and stir well followed by adding back in the browned beef
- Secure the lid, hit the Cancel button followed by the Manual or Pressure Cook button High Pressure for 20 minutes. When done, allow a 10-minute natural release followed by a quick release.
- When the lid comes off, hit the Keep Warm/Cancel button and then hit Sautéagain and adjust so it’s on the More or High setting. Bring the pot to a bubble and add in the cornstarch slurry and stir immediately. Then, add in the onion mix packet and let bubble for a minute and then turn the pot to Keep Warm so that the bubbles die down.
- Once the bubbles have mostly subsided, add in the sour cream and Boursin. Stir well until they are both totally melded into the sauce and it will be ready!
- Place some noodles in individual bowls and then follow with some the beef and plenty of sauce.
NOTE: The written recipe varies slightly from my video as I improved and updated it in terms of cooking time for optimal tenderness!
This makes PLENTY of the most amazingly flavorful Stroganoff sauce you’ll have. So feel free to double the meat if you want even more!
It’s important to cook the noodles separately on the stove and not add them directly into the pot while pressure cooking or the noodles will absorb too much of the liquid, expand and will become mushy.
“But Jeffrey, I thought we had to let beef natural release for a little before quick releasing because I heard it dries it out!” Not always and not in this case as its cooking, totally submerged in liquid. We aren’t natural releasing the beef here at all and a quick release will do just fine.