Instant Pot Beef Stroganoff Recipe (2024)

FAQs

What cut of meat should I use for beef stroganoff? ›

Traditionally, tenderloin is the meat of choice for Stroganoff, and after testing out a few alternatives—strip steak and ribeye along with more inexpensive cuts like flap meat, hanger, flank, and skirt—I decided to stick with tradition (flap meat and hanger came in a close second).

The Secret to Super Tender Beef

But skip the pre-cut stew beef. Oftentimes, stew beef is cut into irregularly shaped pieces and can have a lot of tough gristle that will never get tender. Picking up a piece of boneless beef chuck instead means that you can easily trim off all the unwanted parts first.

Beef Stroganoff is actually a pretty simple dish. Its flavor comes from the combination of onions, mushrooms, a flavorful stock and sour cream that make up the sauce. One of the key ingredients, the stock, will be seasoned with thyme, bay leaf and black peppercorns, but otherwise you won't find any spices in the dish.

Cornstarch: Cornstarch is an ingredient that comes in handy if you want your sauce a little thicker. Sour cream: Full-fat sour cream is what we used, but feel free to substitute a lower-fat sour cream if you choose. However, some picky eaters will be able to tell the difference if you use a lower-fat sour cream!

Greek yogurt is a healthy alternative to the traditionally used sour cream in beef stroganoff recipes, so you can be confident that your family is getting a satisfying, healthy meal. Fresh dill and paprika will provide a sweet, slightly smoky garnish to top off the dish.

Solution: Choose beef tenderloin for superior texture. Sauté button mushrooms, then brown the beef in the same pan and deglaze the pan with beef broth. For more complexity, prepare a sauce with onion, tomato paste, brown sugar, chicken broth, and wine. Sour cream can curdle if added directly to hot liquid.

You can still pressure cook leaner pieces – like eye of round and top sirloin – but these work best if they've been stuffed, shredded or rolled (with other ingredients). Best cuts of beef to use: Chuck steak, Round Roast, Shoulder, Pot roast, Ribs, Brisket, Oxtail.

Unfortunately, once you overcook a piece of meat in the pressure cooker, there's no going back. You'll be left with a pile of dry, crunchy, tasteless fibers and no amount of additional pressure cooking is going to put that moisture back into the meat.

There's lots of water in the meat too, so even 1 cup added water will result in a fair amount of liquid after cooking. No you do not have to cover it.

We always recommend sticking with the original recipe, as that will produce the best results. However, soy sauce is a 1:1 substitute, and the closest and most recommended substitute for Worcestershire sauce.

Can you add sour cream to stroganoff without curdling? ›

How do you keep sour cream from curdling in beef stroganoff? Remove some of the liquid from your stroganoff and allow it to cool. In a small bowl, take several tablespoons of the sour cream (or however much you require) and then add a teaspoon of the cooled liquid from the stew.

Crumble in the stock cube and stir in the paprika and tomato purée. Cook, stirring, for 2 minutes. Add the beef consommé, mushrooms and mustard. Bring to the boil then lower the heat and simmer for 10–15 minutes, or until the volume of liquid has reduced by half.

I suggest using a very flavorful broth or else your stroganoff will end up being bland. We use Better Than Bouillon to make our beef broth. Worcestershire Sauce & Dijon Mustard: Worcestershire sauce and Dijon mustard are added to the broth to add more dimension to the flavor.

Luckily, there's a quick and easy solution waiting quietly in your pantry — cornstarch. Cornstarch is a reliable and widely used thickening agent, that works in sauces, gravies, and soups.

For an add-in that both thickens and enhances flavor, turn to a versatile, dairy-forward ingredient: sour cream. Sour cream is a common add-in for thickening soups and sauces, but it can also be stirred into gravy for a touch of tang and a smooth, creamy finish.

“What people consider the quote-on-quote best steaks are the middle meats,” says Flannery. “Those are steaks from the midsection of the animal, between the rib and the rump.” These cuts—ribeye, New York strip loin, and filet mignon—can certainly be dubbed the best, and few will disagree.

RIB - Grill, Broil Rib Eye, Prime Rib The rib is a very tender cut whose marbling is well-suited for cooking in a hot dry heat.

There are 8 main primal cuts of beef: chuck, rib, loin (consisting of the short loin and the sirloin), round, flank, plate, brisket, and shank. Divided by groups of muscles, the meat from each primal has its own unique flavor, texture, and level of fat and marbling due to how hard the muscles were worked.

For roasts, the best cuts include rib (on the bone or boned and rolled), sirloin, top rump and fillet. For quick cooking, try fillet, entrecôte, rib eye, sirloin or rump steaks. Brisket, topside and silverside are good for pot roasts, and stewing and braising steak are good for stews and casseroles.