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The Best Recipes: Beef Stroganoff in an Instant Tasty 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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