Beef Stroganoff

Beef Stroganoff is a classic dish with tender beef in a rich, creamy sauce over egg noodles. This quick and easy pressure cooker recipe brings all the traditional flavor in a fraction of the time!

Or give this 30-minute Ground Beef Stroganoff a try! Not into beef? Try savory Chicken Stroganoff instead.

What Is Beef Stroganoff?

Beef Stroganoff is a classic Russian dish that typically consists of sautéed strips of beef in a sour cream-based sauce served over egg noodles or rice.

A Hearty and Flavorful Dinner: Beef Stroganoff

Tired of spending hours in the kitchen for a hearty and comforting meal? The Instant Pot Beef Stroganoff is here to save the day! This dish can be ready in under an hour thanks to the pressure cooking magic, which allows the flavors to develop and intensify in a fraction of the time it would take using traditional methods.

And the flavor! Oh, the flavor! The chuck roast is seared to perfection, creating a crispy exterior that gives way to juicy and tender meat. The addition of sautéed onions, garlic, and herbs, along with a combination of beef broth, dijon mustard, Worcestershire sauce, plus sour cream and heavy cream, make for a sauce that is nothing short of amazing!

What Is Stroganoff Sauce Made Of?

The key to this delicious beef stroganoff recipe is in the sauce, a blend of ingredients that work together to produce a rich, flavorful, creamy, and slightly tangy sauce. With a few secret ingredients, this sauce takes the dish to the next level!

Here’s a breakdown of some of the ingredients in the sauce:

• Beef Broth: Provides the foundation for the sauce and gives it a deep, rich flavor. Use low-sodium broth to control the saltiness of the dish.
• Dijon Mustard: Brings a tangy flavor and brightens up the taste of the sauce. Grey Poupon is our preferred brand for this ingredient.
• Worcestershire Sauce: Adds umami flavor to the sauce, with a mix of saltiness, sweetness, and tanginess.
• Heavy Cream: Makes the sauce creamy and rich balancing out the tanginess of the sour cream.
• Sour Cream: Balances the richness of the dish with its tangy flavor, creating a nice contrast to the other ingredients.
• Seasonings: A blend of oregano, thyme, paprika, and parsley give the dish a depth of flavor that complements the beef, sautéed onions, and garlic.

How To Make Beef Stroganoff (Tips)

1. Use high-quality ingredients, especially for the beef. Opt for chuck roast, which has a good amount of marbling and will result in tender, juicy meat.
2. Don’t rush searing the beef. This will help create a crispy exterior that adds depth to the overall dish.
3. Don’t skimp on the sautéing step. Sautéing the onions, garlic, and herbs until they are soft and fragrant will ensure that the flavors are well developed.
4. Be sure to deglaze the Instant Pot. This will help prevent the dreaded “burn” notice and will also add flavor to the sauce.
5. When adding the sour cream, make sure the heat is off and the sauce has cooled slightly. This will prevent the sour cream from separating.
6. Don’t over-stir the sour cream, as it will break down and become grainy. Simply swirl it into the sauce.

What To Serve With Beef Stroganoff?

Beef Stroganoff is typically served with a variety of sides that complement its rich and savory flavor. Here are some popular serving suggestions for this delicious meal:

• Mashed Potatoes: A creamy, buttery mashed potato side dish is the perfect way to soak up the delicious sauce in the stroganoff.
• Noodles: Egg noodles, wide noodles or even pasta make a great base for the stroganoff sauce.
• Rice: Serve the stroganoff over a bed of steaming white rice or fluffy brown rice. While unique, a bed of farro would also be delicious!
• Vegetables: Steamed or roasted vegetables such as carrots, broccoli or green beans, make for a healthy and flavorful addition to the meal.
• Salad: A crisp green garden salad is a great way to add some freshness to the meal and balance out the richness of the stroganoff.
• Bread: A crusty loaf of bread or even some soft dinner rolls present the perfect way to mop up any remaining sauce on your plate.

More Comfort Food Meals

• Shepherd’s Pie with a mashed potato topping
• Short Ribs with veggies
• Chicken Pot Pie with an ultra-savory filling
• Mississippi Pot Roast to serve over mashed potatoes
• Chicken Stew with potatoes and veggies

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5 from 19 votes

Beef Stroganoff

By Chelsea Lords

Instant Pot Beef Stroganoff delivers tender beef in a rich, creamy sauce over egg noodles. It’s a quicker, easier take on the classic recipe, packed with all the flavor you love.

Prep Time: 40 minutes minutes

Cook Time: 24 minutes minutes

Total Time: 1 hour hour 4 minutes minutes

Servings: 4 servings

Equipment

• Instant Pot or Crock-Pot

Ingredients

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USMetric

• ▢ 2-1/2 pounds beef chuck roast
• ▢ 3/4 teaspoon salt
• ▢ 3/4 teaspoon pepper
• ▢ 1 tablespoon olive oil
• ▢ 2 tablespoons unsalted butter
• ▢ 2 cups chopped yellow onion
• ▢ 1 tablespoon minced garlic
• ▢ 1-1/4 cup reduced-sodium beef broth divided
• ▢ 5 tablespoons flour divided
• ▢ 1-1/4 teaspoon dried parsley
• ▢ 1-1/4 teaspoon paprika
• ▢ 3/4 teaspoon dried oregano
• ▢ 3/4 teaspoon dried thyme
• ▢ 1-1/2 tablespoons Worcestershire sauce
• ▢ 2 tablespoons Dijon-style mustard
• ▢ 1 teaspoon beef bouillon powder
• ▢ 1/3 cup sour cream
• ▢ 1/2 cup heavy cream
• ▢ Egg noodles or cooked rice, or mashed potatoes
• ▢ fresh thyme or parsley, optional

Instructions 

• Remove the chuck roast from the packaging and pat it dry with a paper towel. Combine salt and pepper in a small bowl, then sprinkle half of the mix over one side of the roast. For Crock-Pot instructions, see note 1. For Instant Pot, press the sauté button and wait until the screen reads "HOT." Add 1 tablespoon olive oil to the pot and place the roast, seasoned side down. Sprinkle the remaining salt and pepper over the unseasoned side of the roast.
• Brown the bottom for 7 minutes without touching or lifting the roast at all so that it gets a proper sear. Then flip and do the same to the top. Sear the sides, about 2–3 minutes per side. The chuck steak may look blackened or even burnt, but don’t worry; that's how it's supposed to be! Remove roast and set aside on a cutting board. Cover with foil.
• While the meat is cooking, chop the onion and mince the garlic. With the Instant Pot still on the sauté function, add the butter. Once mostly melted, add the onion and garlic. Sauté for 3–4 minutes until golden. Pour in 1/2 cup of beef broth and scrape up the browned bits with a wooden spoon, ensuring nothing is left on the base to avoid a "burn warning." Turn off the heat.
• While the onion sautés, cut the chuck roast into very thin 1/8-inch slices, slicing against the grain where possible. Toss the beef slices in a bowl with 1 tablespoon flour, dried parsley, paprika, dried thyme, and oregano.

  Measure and set out sour cream and heavy cream to get to room temperature.
• To the Instant Pot, add 1/2 cup beef broth, Dijon-style mustard, and Worcestershire sauce. Stir the mixture, then add the seasoned beef slices, pressing them down so they are fully submerged in the liquid. Close the lid and pressure cook on high for 12 minutes. Allow a 12-minute natural release, then manually release any remaining pressure. Turn off the heat and open the lid.
• Follow package directions to cook egg noodles. Drain and set aside.
• In a small bowl, mix the remaining 1/4 cup beef broth and 1/4 cup flour until smooth. Once the Instant Pot cooking is done, open the lid and stir. Add the flour and beef broth mixture, mixing well. Then stir in the sour cream and heavy cream gently, allowing the sauce to thicken. Taste and add beef bouillon for extra saltiness if needed. I usually do but adjust according to your preference. Taste again and add additional salt and pepper if desired.
• Ladle saucy beef over the cooked and drained egg noodles. If desired top with fresh thyme and parsley. Enjoy!

Video

Recipe Notes

Note 1: Crockpot Cooking Directions-

• Prepare: Remove the chuck roast from the packaging and pat dry with a paper towel. Combine 3/4 tsp each of salt and pepper in a small bowl and sprinkle half of it over the roast. Heat a large cast iron pan over high heat. Add 1 tablespoon olive oil to the pot and place the seasoned side of the roast down. Sprinkle the remaining salt and pepper over the other side of the roast.
• Sear: Sear each side until it releases easily to flip, about 3–5 minutes per side. Remove roast and set aside on a cutting board. Cover with foil. Turn off heat.
• Sauté: While the meat is cooking, chop the onion and mince the garlic. Return pan to medium heat. Add the butter. Once the butter is mostly melted, add the onion and garlic. Sauté until golden, about 3–4 minutes. Pour in 1/2 cup of the beef broth and scrape up the browned bits with a wooden spoon. Transfer everything to a greased 6-quart slow cooker.
• Toss: While the onion is cooking, cut the chuck roast into very thin, 1/8-inch-thick slices. Since chuck roast grains run in different directions, slice it against the grain as well as you can. Toss the beef slices in a bowl with 1 tablespoon flour, dried parsley, paprika, dried thyme, and dried oregano.
• Cook: Add another 1/2 cup beef broth, Dijon-style mustard, and Worcestershire sauce to the slow cooker. Stir everything together, add in the seasoned beef slices and press them down to be submerged in the liquid. Close the lid and slow cook on low 4–6 hours or until beef is tender. 1 hour before it's finished, measure and set out sour cream and heavy cream to get to room temperature.
• Prepare Noodles: When sauce and beef are near done, follow package directions to cook egg noodles. Drain and set aside.
• Combine: In a small bowl, mix the remaining 1/4 cup beef broth and 1/4 cup flour until smooth. Once the slow cooker is done, open lid and stir in the flour and beef broth mixture. Add in the sour cream and heavy cream and gently stir through, allowing sauce to thicken. Taste and add beef bouillon if additional saltiness is needed. I almost always add it, but you should season to your preference. Taste again and add additional salt and pepper if needed.
• Serve: Ladle saucy beef over the cooked and drained egg noodles. If desired top with fresh thyme and parsley. Enjoy!

Nutrition: Calories only include the meat and sauce.

Storage: Store noodles separately from the saucy beef in airtight containers in the fridge for 3–5 days. The sauce may thicken, so add a splash of beef broth when reheating. Beef stroganoff doesn’t freeze well due to potential separation of the dairy; if you freeze it, thaw completely in the refrigerator before reheating.

Nutrition

Serving: 1serving | Calories: 350kcal | Carbohydrates: 9g | Protein: 32.4g | Fat: 19.4g | Cholesterol: 115.4mg | Sodium: 506.6mg | Fiber: 0.8g | Sugar: 1.9g

Nutrition information is automatically calculated, so should only be used as an approximation.

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