Instant Pot Beef Stroganoff
- Tweaks 1
Ready In: 25 mins
Serves: 6
Ingredients
- 2 1⁄2 lbs chuck roast
- 1 medium onion, chopped
- 2 tablespoons Worcestershire sauce
- 3 tablespoons flour
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 tablespoon mustard
- 4 cups beef stock
- salt and pepper
- 2 cups sour cream
- 2 tablespoons bacon drippings or 2 tablespoons oil
- 3 tablespoons cornstarch
- 3 tablespoons water
Directions
- Saute chopped onion in the hot oil, with your pot on saute, until translucent.
- Add meat. Season with salt and pepper to taste. Brown on all sides, about 6 minutes.
- Add garlic and onion powders, Worcestershire, and mustard. Stir into the meat well, being sure to scrape the bottom for any browned bits.
- Sprinkle flour on top.
- Add broth and stir well.
- Put lid on pot. Seal and set for 15 minutes.
- When the timer goes off, let sit for 15 minutes, then quick release remaining pressure.
- Take about 1 cup or so of liquid and mix it into the sour cream. Whisk well.
- Add to pot and stir well.
- Mix cornstarch and water.
- Turn pot on to saute.
- Add corn starch and water slowly while stirring until thickened. Turn off pot.
- Serve over cooked egg noodles.
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