Home > Dinner > Beef > Beef Stroganoff (Instant Pot OR Crockpot!) Beef Stroganoff (Instant Pot OR Crockpot!) December 15, 2017 | 58 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Beef Stroganoff is a classic dish made with tender slices of beef in a rich and creamy sauce, served over a bed of egg noodles. This recipe is a game-changer, as it packs all the flavor you love from the traditional recipe, but is made so much quicker and easier in a pressure cooker! Get ready for a delicious and hearty meal that will have your family and friends asking for seconds! Or give our 30-minute Ground Beef Stroganoff a try! Not into beef? Try our 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. It’s a hearty and comforting meal, perfect for cold winter nights or a cozy family dinner. Beef Stroganoff is also a versatile dish, with variations that include mushrooms, herbs, and other ingredients to add flavor and richness to the sauce. 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 cut of meat is best for beef stroganoff? For beef stroganoff, a good, well-marbled chuck roast is our favorite cut of meat to use. Chuck roast comes from the shoulder of the cow and is known for its rich, beefy flavor and tender, juicy meat. The marbling, or the flecks of fat that are interspersed throughout the meat, add to the flavor and tenderness of the roast, making it the perfect choice for a dish like beef stroganoff. 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) 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. Don’t rush searing the beef. This will help create a crispy exterior that adds depth to the overall dish. 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. Be sure to deglaze the Instant Pot. This will help prevent the dreaded “burn” notice and will also add flavor to the sauce. 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. Don’t over-stir the sour cream, as it will break down and become grainy. Simply swirl it into the sauce. VARIATIONS Variations To This Classic Beef Stroganoff Recipe Add vegetables: You can add sautéed mushrooms (along with the onions) or stir through frozen peas at the end for added flavor and nutrition. Change up the liquid base: When deglazing the pot after cooking the onion, use 1/2 cup white wine instead of beef broth for a more complex flavor. Try different dairy options: Swap out the sour cream for crème fraîche for a more elevated flavor. Add spices: Experiment with different herbs like basil or rosemary, or add a pinch of nutmeg to the sauce. Make it gluten-free: Use a gluten-free flour instead of the white flour in the roux to thicken the sauce. Splash in some acidity: Stir in a splash of lemon juice or a few teaspoons of vinegar to add some brightness to the sauce. STORAGE Storage Store noodles separately from saucy beef in airtight containers in the fridge for 3-5 days. The sauce will thicken as it sits in the refrigerator, you can thin it by adding a splash of beef broth when reheating. It’s important to note that beef stroganoff doesn’t freeze the best. The dairy in the sauce can separate when frozen, which can affect the overall texture and flavor of the dish. If you do choose to freeze it, be sure to let it thaw completely in the refrigerator before reheating. 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 FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Beef Stroganoff 5 from 18 votes - Review this recipe Instant Pot Beef Stroganoff is a classic dish made with tender slices of beef in a rich and creamy sauce, served over a bed of egg noodles. This recipe is a game-changer, as it packs all the flavor you love from the traditional recipe, but is made so much quicker and easier in a pressure cooker! Get ready for a delicious and hearty meal that will have your family and friends asking for seconds! SAVE TO RECIPE BOX Print Recipe Beef Stroganoff 5 from 18 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Instant Pot Beef Stroganoff is a classic dish made with tender slices of beef in a rich and creamy sauce, served over a bed of egg noodles. This recipe is a game-changer, as it packs all the flavor you love from the traditional recipe, but is made so much quicker and easier in a pressure cooker! Get ready for a delicious and hearty meal that will have your family and friends asking for seconds! Course Dinner, Main Course Cuisine American Keyword beef stroganoff, instant pot beef stroganoff Prep Time 40 minutes minutes Cook Time 24 minutes minutes Total Time 1 hour hour 4 minutes minutes Servings 4 -6 servings Chelsea Lords Calories 350kcal Author Chelsea Lords Cost $19.43 Ingredients▢ 2-1/2 pounds chuck roast▢ Fine sea salt & pepper▢ 1 tablespoon olive oil▢ 2 tablespoons unsalted butter▢ 1 large yellow onion, chopped (2 cups)▢ 1 tablespoon minced garlic▢ 1-1/4 cup low-sodium beef broth, separated▢ 1 tbsp. + 1/4 cup white flour, separated▢ 1-1/4 teaspoon each: dried parsley & paprika▢ 3/4 teaspoon each: dried oregano & dried thyme▢ 1-1/2 tablespoons Worcestershire▢ 2 tablespoons dijon mustard▢ 1 teaspoon beef bouillon powder▢ 1/3 cup sour cream▢ 1/2 cup heavy cream▢ For serving: cooked egg noodles, cooked rice, or prepared mashed potatoes▢ Optional: fresh thyme or parsley for garnishing InstructionsPREP: 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. If using the Crockpot, See Note 1. For Instant Pot: Press the "sauté" button on your instant pot and wait until it reads "HOT." Add 1 tbsp. 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: Brown for 7 minutes on each side without touching/flipping at all in between. 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.ONION & GARLIC: While the meat is cooking, chop the onion and mince the garlic. While the instant pot is still on sauté function (it shuts off automatically so just make sure it’s still on), 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 stock and scrape up the browned bits with a wooden spoon. Make sure to get everything off the base or you may get a "burn warning." Turn off the heat. BEEF: While the onion is cooking, cut the chuck roast into very thin (1/8th 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 tbsp. flour, 1-1/4 tsp each of dried parsley & paprika and 3/4 tsp each of dried thyme & dried oregano.Measure and set out sour cream and heavy cream to get to room temperature. COOK: To the instant pot, add another 1/2 cup beef broth, 2 tbsp. dijon, and 1-1/2 tbsp. Worcestershire sauce. Stir everything together, add in the seasoned beef slices and press them down to be submerged in the liquid. Close the lid and pressure cook at high pressure for 12 minutes, followed by a 12-minute natural release (wait 12 minutes then manually release remaining pressure). Turn off the heat and open the lid. EGG NOODLES: While the pressure cooker is cooking, follow package directions to cook egg noodles. Drain and set aside.FINISH STROGANOFF: In a small bowl, mix the remaining 1/4 cup beef broth and remaining 1/4 cup flour until smooth. Once the instant pot is done, open lid and stir. Stir in the flour + beef broth mixture and mix through. 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 (we usually always add, but you may not want it if sensitive to salt). Taste again and add additional salt/pepper if needed. ENJOY: Ladle saucy beef over the cooked and drained egg noodles. If desired top with fresh thyme and parsley. Enjoy! Video Recipe NotesNote 1: Crockpot Cooking Directions: PREP: 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 pot or skillet over high heat. Add 1 tbsp. 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. ONION & GARLIC: While the meat is cooking, chop the onion and mince the garlic. Return skillet to heat, over medium. 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 stock and scrape up the browned bits with a wooden spoon. Transfer all of this mixture to a greased 6-quart slow cooker. BEEF: While the onion is cooking, cut the chuck roast into very thin (1/8th 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 tbsp. flour, 1-1/4 tsp each of dried parsley & paprika and 3/4 tsp each of dried thyme & dried oregano. COOK: To the slow cooker, add another 1/2 cup beef broth, 2 tbsp. dijon, and 1-1/2 tbsp. Worcestershire sauce. 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. EGG NOODLES: When sauce and beef are near done, follow package directions to cook egg noodles. Drain and set aside. FINISH STROGANOFF: In a small bowl, mix the remaining 1/4 cup beef broth and remaining 1/4 cup flour until smooth. Once the slow cooker is done, open lid and stir. Stir in the flour + beef broth mixture and mix through. 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 (we usually always add, but you may not want it if sensitive to salt). Taste again and add additional salt/pepper if needed. ENJOY: Ladle saucy beef over the cooked and drained egg noodles. If desired top with fresh thyme and parsley. Enjoy! Note 2: Calories only include the meat and sauce. Nutrition FactsServing: 1serving | Calories: 350kcal | Carbohydrates: 9g | Protein: 32.4g | Fat: 19.4g | Cholesterol: 115.4mg | Sodium: 506.6mg | Fiber: 0.8g | Sugar: 1.9g We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
I love my grandma’s recipe for chicken soup with dill and sour cream dumplings. Perfect cold-weather meal! Reply
I’m the cook in our house and this recipe got a rare review from my bride. She asked to give a link to your recipe. In thousands of meals, she has never asked for me to save a recipe, let alone one of her favorite meal. Thanks Reply
It is hard to pick just one comfort food for winter, I love a good beef stew or a cabbage casserole . Reply
I LOVE my mom’s beef stroganoff recipe and I also used to request it for my birthday meal in November! I’m anxious to try this version and test it out on my husband. I’d say my favorite winter comfort food is either that or my Dad’s beef stew! Yum 🙂 Reply
My recent favorite comfort foods are crockpot butter chicken with dal and naan! I crave it all winter and whenever I’m under the weather. Reply
Our favorite winter comfort food is chicken and dumplings, I have a recipe that’s pretty easy and it tastes so good. Reply
I like to make four slices of toast, laid out on my plate, and then pour chili, cheese, and onions on it. Reply
My all-time favorites winter comfort food would have to be my Taco Soup. It’s full of veggies and great, flavorful ingredients that have afforded me many compliments. Reply
Creamy clam chowder is my winter comfort food. Quick fix, simple change around if desired, and warm for the tummy on winter nights Reply
My favorite winter comfort meal is chili with cinnamon rolls. As an adult I’ve found that this is a Kansas thing because everyone outside KS looks at me weird when I mention it! Can you make this stroganoff in the instant pot? Look forward to trying this! Reply
Älpenmagaronen is my favorite winter comfort food. It is an amazingly rich Mac and cheese from Switzerland with bacon and caramelized onions and is served with applesauce. Reply
A chicken casserole with rice or noodles and crunchy French fries onions on top. But this recipe is so good it might be my favorite winter recipe! Reply
This looks delish! I will have to make it. One of my favorite winter meals is the lentil soup my mother used to make. I still make it and always serve it with crescent roll just like she did. Reply
I made this tonight and although I’m new to using my Instant Pot, it came out great. I was a little worried because I used a leaner cut of roast, but it came out tender and very tasty. Only problem I’m having is getting it to Pin onto my Pinterest board. Reply
I’m so happy you enjoyed this stroganoff! And sorry you’re having problems pinning it; perhaps this link will work? https://www.pinterest.com/pin/82894449376762657/ Reply
Do you happen to know how long I would cook this in a crockpot on high? I didn’t calculate properly eek. Reply
Probably around 4-6 hours; I don’t actually recommend cooking this on high as I find the meat isn’t as tender. Reply
The ingredients list onion powder but it is not listed in the directions. When is it supposed to be added in? Reply
My favorite recipe is beef stroganoff. I have a recipe; however, my Mother just got an Instant Pot and wants me to try it out and teach her how to use it. Of course, I look for a good Instant Pot stroganoff recipe and this one sounds great! I can’t wait to see how everything turns out. I’m hopeful and will update after we enjoy the stroganoff. Reply
