Beef Stroganoff in an Instant The Best Recipes

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Beef Stroganoff in an Instant

"So fast, so few dishes, this Instant Pot® beef stroganoff tastes like you've been cooking all day! Also, there is something about dry vermouth that brings out the beef flavor, absolutely delicious. Garnish with parsley."

Ingredients :

• 1 tablespoon extra-virgin olive oil
• 1 medium red onion, chopped
• 2 1/2 tablespoons Worcestershire sauce
• 3 cloves garlic, diced
• 1 teaspoon beef base (such as Better Than Bouillon®)
• 1 tablespoon ground black pepper, or to taste
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 3/4 cup dry vermouth, divided
• 2 pounds New York strip steaks, cut into thin pieces
• 3 cups sliced mushrooms
• 2 cups beef broth, divided
• 1 (16 ounce) package wide egg noodles
• 2 tablespoons all-purpose flour
• 3/4 cup sour cream

Instructions :

Prep : 15M	Cook : 8M	Ready in : 1H15M

• Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Heat oil in the pot. Saute onion until barely tender, about 3 minutes. Mix in Worcestershire sauce, garlic, beef base, pepper, thyme, and salt.
• Pour in 1/4 cup vermouth; deglaze the pot by scraping the bottom with a wooden spoon. Add steaks; saute until browned, about 6 minutes. Turn off Saute mode. Add remaining vermouth, mushrooms, and 1 1/2 cups beef broth. Mix together gently.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in noodles. Lock the lid and cook on high pressure until noodles are tender, about 3 minutes. Allow 5 to 10 minutes for pressure to build.
• Pour remaining 1/2 cup beef broth into a microwave-safe bowl. Microwave until hot, about 1 minute. Dissolve flour in the broth.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Open lid and stir in the beef broth mixture. Let thicken, 3 to 5 minutes. Stir again. Add sour cream; stir until completely combined.

Notes :

• Yellow onion can be substituted for the red onion.
• Use any steak you have available.
• Flour can be substituted for the cornstarch.

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