Instant Pot: Beef Stroganoff

With the fall season on the horizon, comfort food is all I can think of and crave right now. One dish that just gets me all warm inside is Beef Stroganoff. Tender, marinated steak tips are tossed in a rich sauce with mushrooms and nestled on top of a bed of buttery egg noodles. It's so good, you won't be too shy to ask for seconds (or thirds). This dish may taste like it took hours to make but you don't have to let anyone know it took you a fraction of the time to whip it up in your Instant Pot. It can be our little secret...

This recipe deconstructs the dish in two parts - steak and mushroom sauce. The steak is marinated in soy sauce and pot seared. Once the steak is done and removed from the pot, onions and mushrooms are thrown in to sauté, picking up any leftover fond from the steak. The steak is sliced and added back in for a few minutes to pressure cook and finally a simple sauce is made in the same pan with tomato paste, flour, wine, beef broth and a mustard paste.  Just before serving, a touch of sour cream and wine are mixed in to give it a nice depth of flavor and creamy texture. Seriously, it's comfort food at it's finest!

Beef Stroganoff
recipe adapted from Cooks Illustrated

1 1/4 lbs sirloin steaks, tips (trimmed of excess fat and cut lengthwise with grain into 4 equal pieces)
2 teaspoons soy sauce
1 lb white mushrooms, quartered
2 teaspoons hot water
1 tablespoon dry mustard
1 teaspoon sugar
fresh ground black pepper
1 tablespoon vegetable oil
1 medium onions, finely chopped
table salt
2 teaspoons tomato paste
4 teaspoons unbleached all-purpose flour
1/3 cup plus 1 tbsp. white wine or 1/3 cup dry vermouth
1 1/2 cups beef broth
1/2 cup sour cream
1 tablespoon chopped fresh parsley leaves

Using fork, poke each piece of steak 10-12 times. Place in baking dish; rub both sides evenly with soy sauce. Cover with plastic wrap and refrigerate at least 15 minutes or up to 1 hour.

Combine water, dry mustard, sugar, and 1/2 tsp pepper in a small bowl until smooth paste forms; set aside.

In your Instant Pot:

Plug in the IP with insert set in place.

Pat steak pieces dry with paper towels and season with pepper. 

Press SAUTE and add oil. When hot, place steak pieces in pot and cook until browned on all sides and internal temperature registers 125 to 130 degrees, 5-7 minutes. Transfer meat to large plate and set aside.

Add mushrooms, onion, and 1/2 tsp salt to pot and cook until vegetables begin to brown and dark bits form on bottom of pan, 3-5 minutes. 

Add tomato paste and flour and cook, stirring constantly, until onions and mushrooms are coated, about 1 minute. Stir in 1/3 cup wine, beef broth and mustard paste (made earlier) and bring to a boil, scraping bottom of pan with wooden pan to loosen browned bits. 

Slice the browned steak into bite sized pieces and return to pot.

Secure the lid of the IP and ensure the valve is set to SEALING.

Press MANUAL and adjust the time to 5 minutes on HIGH pressure.

The display will reflect ON while the IP comes to pressure. Allow a few minutes for your IP to come to pressure.

Once at pressure, the display will reflect 5 (the number of minutes you initially set) and will begin to countdown to 0 minutes.

When the IP beeps after pressure cooking for 5 minutes, allow your IP to naturally release pressure for 15 minutes. While naturally releasing pressure (also known as NPR or NR), the display will reflect numbers counting up from 1. The numbers indicate how many minutes the IP has stopped cooking since it beeped (or how many minutes it has been naturally releasing pressure).  No need to touch your IP while it naturally releases pressure. The pin at the top of your IP will drop when all pressure has been released and it's safe to open.

When the display reflects L00:15 (which is 15 minutes since the IP has beeped), turn the setting on top of your IP to VENTING. Doing so allows the IP to quickly release any remaining pressure (also known as QPR or QR). I use a wooden spoon to carefully turn the setting to avoid close contact with the potential steam. You may also want to turn your IP away from cabinets to allow the released steam to escape freely. The pin at the top of your IP will drop when all pressure has been released and it's safe to open.

Open up your IP when the pin has dropped (allow a few minutes for this to happen).

Stir in sour cream and remaining tablespoons wine; season to taste with salt and pepper. Sprinkle with parsley to garnish.

Serve over rice, potatoes or buttered noodles.

No comments