Instant Pot stew beef stroganoff
Posted: Sat Aug 19, 2017 1:14 pmInstant Pot Stew meat Stroganoff
My amounts are based on a big Costco package of stew beef, adjust based on how much you use, I think my package was 6 lbs
Stew meat/ beef cut in bite sized pieces amd browned on sauté in IP
I used avocado oil to sauté
Mushrooms cut in halves or quarters depending on size
Onion 1 medium diced
Worcestershire sauce 1 tbsp
Dijon mustard 1 tsp
Garlic powder 1/2 tsp or a clove or two
Onion dried flakes 1 tbsp punches up flavor
Marjoram optional I used 1/2 tsp
Half a cube of real butter ( don't even bother with nasty margarine, the butter is for flavor because today's stew meat is so lean)
Water or broth 1/2 cup
I used beef setting reducing time to 20 min because meat was sautéed so partially done before cooking under pressure. I let pressure release naturally amd when tested meat was tender.
When meat tender I thickened broth with 1-1/2 tsp xanthum gum as its a low carb thickener approved for Keto way of eating amd I'm learning to use it. I added only 1/2 tsp at a time, stirring until I got thickness I wanted.
Then either add sour cream by portion ( I knew I had leftover s and didn't want it to curdle with reheat so added sour cream a portion at a time.) or add to entire batch and stir until well mixed.
I served mine over steamed cauliflower rice but son wanted noodles so I fixed enough for him. Even he, my picky eater, wanted seconds! That's a win in my book. Served a simple green salad and it was a simple easy dinner, but for the time cutting meat, mushrooms and onion and browning meat. Once all in pot there was no stirring or fuss, just push button cooking in one pot except the noodles for son and a glass bowl for cauliflower, which I ate from as it was my one cup portion of cauliflower.
This recipe is a winner in my book. I can see where I could brown meat and put all in pot and refrigerate in pot liner over night then put on a hour before dinner the next day adding maybe 5 min to cook time to compensate for cold ingredients. I wanted meat tender but not totally falling apart and was pleased my 20 min guess worked using warm pre browned beef.
Velda Solomon
August 18, 2017
My amounts are based on a big Costco package of stew beef, adjust based on how much you use, I think my package was 6 lbs
Stew meat/ beef cut in bite sized pieces amd browned on sauté in IP
I used avocado oil to sauté
Mushrooms cut in halves or quarters depending on size
Onion 1 medium diced
Worcestershire sauce 1 tbsp
Dijon mustard 1 tsp
Garlic powder 1/2 tsp or a clove or two
Onion dried flakes 1 tbsp punches up flavor
Marjoram optional I used 1/2 tsp
Half a cube of real butter ( don't even bother with nasty margarine, the butter is for flavor because today's stew meat is so lean)
Water or broth 1/2 cup
I used beef setting reducing time to 20 min because meat was sautéed so partially done before cooking under pressure. I let pressure release naturally amd when tested meat was tender.
When meat tender I thickened broth with 1-1/2 tsp xanthum gum as its a low carb thickener approved for Keto way of eating amd I'm learning to use it. I added only 1/2 tsp at a time, stirring until I got thickness I wanted.
Then either add sour cream by portion ( I knew I had leftover s and didn't want it to curdle with reheat so added sour cream a portion at a time.) or add to entire batch and stir until well mixed.
I served mine over steamed cauliflower rice but son wanted noodles so I fixed enough for him. Even he, my picky eater, wanted seconds! That's a win in my book. Served a simple green salad and it was a simple easy dinner, but for the time cutting meat, mushrooms and onion and browning meat. Once all in pot there was no stirring or fuss, just push button cooking in one pot except the noodles for son and a glass bowl for cauliflower, which I ate from as it was my one cup portion of cauliflower.
This recipe is a winner in my book. I can see where I could brown meat and put all in pot and refrigerate in pot liner over night then put on a hour before dinner the next day adding maybe 5 min to cook time to compensate for cold ingredients. I wanted meat tender but not totally falling apart and was pleased my 20 min guess worked using warm pre browned beef.
Velda Solomon
August 18, 2017
