https://www.copymethat.com/r/kNdTJHQDs/beef-stroganoff/
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kNdTJHQDs
2024-09-19 22:45:04
Beef Stroganoff
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Ingredients
- 12 oz package of wide ribbon-like egg noodles
- 1.5 to 2 lbs of beef stew meat/chuck cubes OR chuck roast cut into cubes
- Kosher salt
- Black pepper
- 1 large yellow onion, diced
- 16 oz of Baby Bella mushrooms, sliced (you can use 8 oz instead if you want less mushrooms but I prefer it loaded with them)
- ¼ cup of a dry white wine
- 1 tbsp of dijon mustard
- 1 tsp of seasoned salt
- 1.5 cups of beef broth
- 2 tbsp of cornstarch + 2 tbsp of water
- 1 packet of dry onion dip/soup mix
- 1 cup (8 oz) of sour cream
- 5.2 oz of Boursin Garlic & Herb (SECRET INGREDIENT! If you can’t find the Boursin which is usually located in the deli section of your supermarket near the fancy cheeses and cured meats, use 5 oz of a brick of cream cheese )
Steps
- Cook the egg noodles on the stovetop according to package instructions while the meat’s cooking and strain and set aside.
- Season the meat with the kosher salt & pepper (about 1 to 2 tsp of each should be fine) and rub it in well.
- Add the olive oil and butter to the Instant Pot and hit “Sauté” and adjust so it’s on the “More” or “High” setting. After about 3 minutes (and once the butter’s melted and oil’s bubbling), add in the meat and sear on all sides so it’s lightly browned (about 2 to 3 minutes total; the meat shouldn’t be fully cooked at all). Remove the meat with a slotted spoon and set aside in a bowl for the time being.
- Now, add the onion to the pot with the already heated oil and butter and let cook for 2 minutes and then add the mushrooms and let cook for 3 minutes more. Then, add in the garlic and cook for another minute.
- Next, add in the white wine and stir for a minute followed by the dijon mustard and seasoned salt, stir well and deglaze (scrape) the bottom of the pot so nothing’s stuck to it.
- Lastly, add in the beef broth and thyme and stir well followed by adding back in the browned beef.
- Secure the lid, hit the “Keep Warm/Cancel” button followed by the “Manual” or “Pressure Cook” button High Pressure for 7 minutes for firmer meat and 12 minutes for more tender meat. Do a quick release when done OR allow a 10 minute natural release (meaning you do nothing for 10 minutes when done and the timer count up to either “00:10” or “L0:10”) followed by a quick release if you wish it to be more tender - this goes for either cooking time you choose.
- When the lid comes off, hit the “Keep Warm/Cancel” button and then hit “Sauté” again and adjust so it’s on the “More” or “High” setting. Bring the pot to a bubble and add in the cornstarch slurry and stir immediately. Then, add in the onion mix packet and let bubble for a minute and then turn the pot to “Keep Warm” so that the bubbles die down.
- Once the bubbles have mostly subsided, add in the sour cream and Boursin. Stir well until they are both totally melded into the sauce and it will be ready!
- Place some noodles in individual bowls and then follow with some the beef and plenty of sauce