Beef Stroganoff

"Tender stroganoff in the instant pot is a creamy, comforting meal that includes simple adaptations for gluten free beef stroganoff."

1 tablespoon vegetable oil
2 pounds bottom or top round steak, cut into 1" cubes
2 tablespoons unsalted butter
1 large onion, chopped
2 - (8) ounce (225g) packages white mushrooms, quartered
14.5 ounce (415g) can beef broth, divided
2 teaspoons paprika
1 teaspoon dried parsley
1 teaspoon onion powder
1 teaspoon salt, divided
½ teaspoon pepper, divided
¾ cup sour cream
¼ cup all purpose flour or gluten free all purpose flour (I recommend Cup 4 Cup gluten free flour)
mashed potatoes, rice, or egg noodles, for serving

Season beef with 3/4 teaspoon salt and ¼ teaspoon pepper. Place the oil in the instant pot and select SAUTE HIGH. Brown the beef in batches to get a nice sear, about 3-4 minutes. I did mine in 3 batches, draining liquid between each batch, and adding more oil as necessary. Transfer meat to a plate.

Add butter, onions, and mushrooms to the pot. Cook until they begin to soften, about 4-5 minutes.
onions and mushrooms beng cooked in an instant pot.

Add 1½ cups broth broth (set remaining aside for later use), paprika, parsley, onion powder, ¼ teaspoon salt and ¼ teaspoon pepper. Scrape up browned bits at the bottom of the pan. Stir in browned beef.

Secure on lid and close seal. Select HIGH pressure for 20 minutes. Natural release for 10 minutes after cook time ends, then let out any remaining pressure. Meanwhile, cook mashed potatoes, noodles, or rice to serve with.

Stir together the remaining beef broth, sour cream, and flour until smooth and no lumps remain. Ladle about ½ cup of hot broth from instant pot into sour cream mixture and stir to combine. Add the sour cream mixture to the pressure cooker, stirring continuously, until well combined. Cook SAUTE LOW for 2 minutes, or until thickened.

For more recipes by Mama Gourmand, head to the link below:

https://www.mamagourmand.com/recipes/