What kind of meat do you use for Beef Stroganoff?

When cooked in the Instant Pot, I recommend top sirloin. It has a great flavor and is tender, so you don't have to cook it too long. You can also use chuck, but it needs much longer to get tender. Instead of 20 minutes on High Pressure, cook it for 50-65 minutes. I do not recommend beef round. It is way too tough and doesn't have a lot of flavor.

How to thicken beef stroganoff?

I have only tested this recipe with all purpose flour, but you could also use cornstarch or other thickeners, but you'll have to experiment with them.

To make the process faster and more streamlined, cook some of the beef on the stove.

The Instant Pot inner chamber is really small. You don't have a lot of surface area, so you will need to cook the beef for a long time, in multiple batches. The surface will start to get scorched quickly, so you will also have to wash it multiple times in between batches. I like to do one batch in the Instant Pot and at the same time use my large 12 inch skillet to cook more of the beef at the same time on the stove. This really helps to make it faster. Braising the beef in the Instant Pot is my main objective anyway. If I cooked the whole thing on the stove, the braising time would be about 2 hours, plus all the other time for prepping and sauteing.

Instant Pot Beef Stroganoff

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5 from 2 reviews

Instant Pot Beef Stroganoff where the beef is really tender with a creamy mushroom sauce. It’s perfect over noodles or mashed potatoes.

Author: Olga's Flavor Factory
Prep Time: 15 min
Cook Time: 45 min
Total Time: 1 hour
Yield: 8-10 1x

Ingredients

Scale

3 lbs beef (top sirloin)

3–5 Tablespoon oil, divided, for sauteing

salt, ground black pepper to taste

1–2 onion(s), chopped

3–5 garlic cloves, minced

1 oz dry mushrooms, (porcini mushrooms) rehydrated in boiling water, then finely chopped

1 lb fresh mushrooms, sliced

1 1/2 Tablespoons all purpose flour (mixed with 2–3 Tablespoons water until smooth)

2 cups chicken or beef broth

dry herbs and spices, to taste (use any combination of flavors that you enjoy)

1/2 cup sour cream

1/3 cup heavy cream

1 Tablespoon fresh herbs (parsley and dill)

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Instructions

Prep your ingredients. Cut the beef into 1 – 1 1/2″ cubes. Pat the meat dry with paper towels, season on both sides with salt and pepper. Chop the onion, mince the garlic, slice the fresh mushrooms.
Pour boiling water over the dry mushrooms, set aside for 5-10 minutes for the mushrooms to rehydrate. Wash the mushrooms thoroughly, then mince the dry mushrooms. (You may wish to strain the mushroom liquid through a fine mesh sieve lined with a coffee filter or paper towel and use it in addition to the broth.)
Turn on the “Saute” function on the Instant Pot, pour in enough oil to lightly cover the entire surface of the Instant Pot, heat until the oil is shimmering. Add the beef, putting it in a single layer and leaving room room on the sides. Don’t crowd the beef. Don’t turn the beef over until it is golden brown on the bottom. Flip and cook until golden on the other side as well. Cook the beef in multiple batches, setting the sauteed beef aside in a large bowl. (If the bottom of the Instant Pot starts getting too scorched, clean it between batches.) Add more oil, as needed between batches.
When all the beef is browned, add the onions and garlic. Season with salt, pepper and dry herbs and spices. Saute until the onions are starting to get golden and are tender.
Pour in the broth, add the dry mushrooms. Close the lid of the Instant Pot (making sure the sealing ring is in place). Turn the sealing valve to “Sealing” and turn it on High Pressure for 20 minutes.
Meanwhile, on the stovetop, saute the fresh mushrooms. Heat butter or oil in a large skillet (since we are making a lot of mushrooms, I recommend using a 12″ skillet), add the mushrooms, season with salt and pepper, and cook on medium high heat until the mushrooms are golden brown.
When the Instant Pot turns off, you can release the pressure manually, just make sure to let it rest for at least 5 minutes, then very slowly and carefully release the pressure. You can also let the pressure release manually.
Whisk together the all purpose flour with water until smooth. Open the Instant Pot lid, check the beef to make sure it is as tender as you like. You can cook it longer it needed. Add the water/flour mixture, mixing it into the sauce. Turn on the “Saute” function and bring the sauce to a boil, mixing frequently and cook just until the sauce thickens, about 5 minutes.
Turn off the Instant Pot, add the sour cream, heavy cream and fresh herbs.
Serve hot. Store leftovers in the refrigerator for 3-5 days. Freeze in an airtight container or freezer bag for up to 3 months.

Notes

This recipe makes a big batch. Feel free to halve the recipe to make less, however, it reheats well as a leftover and also freezes well.

Find it online: https://www.olgasflavorfactory.com/autumn-favorites/instant-pot-beef-stroganoff/