Beef Stroganoff actually originates as a Russian recipe from the 1800’s. Over the years, it’s been adopted by many cultures and has undergone several variations. Today in America, it’s considered a classic recipe that’s been served for generations.
Make It All In One Pot
No need to brown the meat separately with this recipe. No need to cook the noodles in another pot with this recipe. We’re going to do it all in the Instant Pot. It’s the perfect method that will take care of all the necessary steps.
Easy Steps and Ingredients
You can literally throw this together and have it on the table in under an hour. We start with 1 ½lbs. of stew meat. Most supermarkets sell beef stew meat which is already cut and is a great time saver. If you choose to cut the meat yourself, use a good cut of sirloin and cut into chunks of about 1 to 1 ½ inches. The mushrooms are the next star ingredient and nothing beats baby bella mushrooms. They have such a savory flavor and lend the perfect taste and texture to our beef stroganoff recipe. Some chopped red onion and a couple of cloves of garlic round out the main ingredients. Once everything is sauteed, we deglaze the bottom of the pot with a little broth. This step is essential and is loaded with awesome flavors which become a big part of the flavor profile.
Add Noodles and Cook an Additional 3 Minutes
After 15 minutes of pressure cooking we add the noodles and cook for another 3 minutes. This will cook the noodles to perfection. No need to use another pot or to cook the noodles separately. It also allows the noodles to take on the flavors of the liquid.
Finish Sauce with Greek Yogurt
Finally, we bring it all together with some Greek Yogurt to create a thick, rich and savory sauce. You want to be sure to use a full-fat Greek yogurt. This will prevent it from curdling. Greek yogurt provides the same creaminess of sour cream, with an additional tangy flavor that really brings the sauce to life.
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