Beef Stroganoff is a creamy beef dinner usually served over buttered egg noodles. This version can be made in the Instant Pot or slow cooker.
Have you ever made a recipe that your family looked at and said, “No way. Not eating that.” Yup. That’s what happened here. It may not be a looker but it’s a taster. And once they tasted the creamy beef sauce over noodles they cleaned their plates.
It wasn’t a negotiating dinner if you know what I mean and quite frankly I don’t have the strength for those anymore.
WHY IS IT CALLED BEEF STROGANOFF?
The story is that a French chef who worked for a wealthy St. Petersburg family created the dish for a cooking contest in 1891. Following the Russian custom of the day, he named the prize-winning dish for his employer, Count Pavel Alexandrovich Stroganov.
BEEF STROGANOFF INGREDIENTS
- Beef – Different cuts of beef can be used for this recipe. Stew meat is used in this recipe but you can also use flank steak, sirloin, or tenderloin.
- Mushrooms – I use sliced button mushrooms but you can use bella or Cremini mushrooms.
- Onion – gives great flavor.
- Beef broth – I like to use Better than Bouillon beef base for its rich flavor.
- Seasonings – Worcestershire, Dijon mustard, thyme, garlic, salt, and pepper give this some savory tones.
- Cornstarch – Thickens up the sauce a bit. Flour can be used as a substitute.
- Sour cream – Is fairly traditional and is stirred into the sauce at the end.
- Cream cheese – Not as traditional but makes it really creamy.
- Egg noodles – This dish is usually served over buttered egg noodles. Sometimes I just throw the noodles in while it’s cooking but if I’m serving later I cook them separately.
OTHER BEEF RECIPES
Yield: 8 servings
beef stew meat
(can also used cubed flank stake, sirloin, or beef tenderlion)
(I like to use Better thank Bouillon Beef base)
kosher salt and pepper
(about 1 teaspoon salt and 1/2 teaspoon pepper)
cream cheese, softened
In the bowl of a pressure cooker (slow cooker instructions are below), add the onion, stew meat, beef broth, mushrooms, Dijon mustard, Worchestershire, garlic, thyme, and salt and pepper.
Bring instant pot to pressure and cook on high pressure for 10 minutes. Let pressure release.
Make a slurry with the cornstarch and a couple of tablespoons of water; stir in the pot. Stir in the sour cream and cream cheese and choose the sautee button. Cook until mixture thickens a bit. You can also add the egg noodles in at this point with the sour cream mixture if eating right away. If serving later, cook the noodles separately as they will soak up the sauce.
Slow Cooker Instructions: Use Step 1 but cook for 6-8 hours on low. Skip to Step 3 and and the ingredients but cook on low for 30 minutes.