Beef Stroganoff
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.
Servings: 4 servings
Cost: $19.43
Equipment
- Instant Pot or Crock-Pot
Ingredients
- 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 cups reduced-sodium beef broth divided
- 5 tablespoons flour divided
- 1-1/4 teaspoons dried parsley
- 1-1/4 teaspoons 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
Notes
Note 1: Crockpot Cooking Directions:
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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.
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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.
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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.
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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.
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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.
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Prepare Noodles: When sauce and beef are near done, follow package directions to cook egg noodles. Drain and set aside.
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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 it needs more salt. I almost always add it, but season to your preference. Taste again and add additional salt and pepper if needed.
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Serve: Ladle saucy beef over the cooked and drained egg noodles. If desired, top with fresh thyme and parsley. Enjoy!
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