Instant Pot Beef Stroganoff
As always, from our table to yours... #SpiceConfidently #EssenceOfFlavor #ChemistryInTheKitchen #CasaMSpice
— Mike Hernandez
ingredients
For the Stroganoff:
- 1 Tablespoon olive oil
- 1 Tablespoon butter, unsalted
- 1 small yellow onion, diced
- 1 Tablespoon Casa M Spice Co® Cattle Drive®
- 1-1/2 pounds sirloin steak, cut into 1-1/2-inch cubes
- 3 Tablespoons Worcestershire sauce
- 1 Tablespoon Dijon mustard
- 3 cups beef broth, divided
- 8 oz baby Bella mushrooms, sliced
- 2 Tablespoons all-purpose flour
- 12 oz egg noodles
- 1 cup sour cream
- fresh parsley, chopped, for garnishing (optional)
LET’S GET COOKING
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1.
Set Instant Pot to sauté mode. Add the oil, onions, and butter and preheat.
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2.
Once hot, add the beef and Casa M Spice Co® Cattle Drive. Stir well.
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3.
Add the Worcestershire sauce, and mustard. Mix well.
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4.
Pour in 1/2 cup of the beef broth. Stir, while scraping along the bottom of the pot, to lift the browned bits at the bottom.
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5.
Stir in the mushrooms, add the flour over the top. Stir until combined. Pour in the remaining 2 ½ cups beef broth. Close and seal the lid. Cook on HIGH pressure for 10 minutes.
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6.
When the time is up, immediately start venting the Instant Pot to quick release the pressure. Be careful not to open until thoroughly vented and open carefully.
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7.
Once the Instant Pot is vented, very carefully open and add the egg noodles.
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8.
Cover the Instant Pot, seal, and cook on HIGH pressure for another 5 minutes. When the time is up, start venting the Instant Pot to quick release the pressure.
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9.
Open the lid carefully and stir. Next, stir in the sour cream.
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10.
Move to serving bowl and garnish with fresh parsley if desired.
