Beef Stroganoff is a hearty Beef and Mushroom dish with a creamy Sour Cream sauce that is typically served over pasta. Beef and mushrooms are browned before cooking, bringing out the best flavors out of the ingredients.
Trim the fat off 2 lbs beef chuck and cut it into 1 1/2 in x 1/2 inches strips. Add 1 Tbsp flour and toss together to coat.
Chop 1 medium onion to a medium dice. Wipe the mushrooms with a wet paper towel from any debris and cut them into 1/4 inch slices.
Turn the Instant Pot setting to sear by pressing "Sauté" button until "more" is highlighted above the "Plus" button. This will turn a timer for 30 minutes.
Add a couple tablespoons oil and brown the beef chuck pieces in small batches until well browned. Do not overcrowd the pot, or the meat will release juice instead of being browned. Remove the meat to a bowl.
Add a tablespoon of butter to the pot and brown the mushrooms in batches again, until well seared and golden around the edges. Add 1/2-1 tbsp of butter before searing every batch of mushroom. Remove the mushrooms to the bowl with the beef.
Add another tablespoon of butter to the pot and add the diced onion. Sauté the onion until translucent and slightly golden in color. Press "cancel" to cancel the "Saute" setting.
Now return the seared beef and mushrooms to the pot. Season with 1/2 tsp kosher salt and 1/2 tsp black pepper. Pour 1/2 cup of white wine and 1/2 cup broth to the beef and stir. Add 1 bay leaf to the pot.
Next, cover the pot with the lid, close it to seal it and turn the valve to "shut".
Press the "Pressure Cook" button, then decrease the time to 45 minutes.
Once the time is up, turn the valve and release the pressure. Remove the lid. Turn setting to "Saute" leaving it at the "normal" temperature. Remove the bay leaf and discard. Add 1/2 cup cream and 1 cup sour cream and 1 clove of pressed garlic to the pot and stir. Bring to a boil and cook for about a minutes. Taste and adjust the seasoning.
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