-
Prep time
15 minutes
-
Cook time
1 hour 10 minutes
-
Serves
4-6
Author Notes
Beef Stroganoff was the stuff of legends at my house growing up. My mom and grandma had an ongoing compliment battle going over whose beef stroganoff was better. My grandma always assured everyone that my mom’s was the best and she could never get her stroganoff to taste quite the same. Meanwhile, my mom would protest that she had to have learned it somewhere and that my grandma's original recipe was far superior. In the end, they were really both delicious, made with love, patience, and of course, buttered egg noodles.
Consider this to be my entry into the family stroganoff lore, albeit, with a modern twist. I’m not one for a ton of kitchen gadgetry but I’ll always make room for the Instant Pot on my counter—it really is a genius device, It sautés and braises meat in way less time than a traditional Dutch oven, and is a reliable source of dinner inspiration.
In this recipe, I optimize the convenience and quality of the stroganoff. First, use boneless short ribs, which are the ideal braising cut, yielding delicious, fork-tender meat. Next, serve the noodles separately so that you can hold onto as much of that delicious stroganoff liquid as possible. That way, when you heat this up the next day, you’ll have perfectly cooked, never mushy noodles. —Becca Jacobs
Ingredients
-
2 pounds
boneless beef short ribs, slice into 1-inch stew chunks
-
Kosher salt and black pepper, to taste
-
1 tablespoon
neutral oil
-
3 tablespoons
unsalted butter, divided
-
1
large yellow onion, diced (1 cup)
-
6
garlic cloves, minced
-
3 tablespoons
tomato paste
-
1 tablespoon
sweet paprika
-
2
8-ounce containers mushrooms like baby bella, crimini, or button, sliced
-
2 tablespoons
Worcestershire sauce
-
1 tablespoon
fish sauce
-
2 cups
beef broth
-
12 ounces
package of egg noodles
-
1 cup
sour cream, room temperature
-
2 tablespoons
all-purpose flour
-
2 tablespoons
cornstarch
-
1/2 cup
fresh parsley, minced
Directions
-
Pat the short ribs dry with a paper towel and generously season with salt and pepper.
-
Set the Instant Pot to the Sauté function on normal heat. Add 1 tablespoon of neutral oil. Sear the meat on all sides, about 1 minute per side. Once cooked, remove from the pot and set aside.
-
Add 2 tablespoons of butter to the pot. Sauté the onions and garlic for about 5 minutes, until the onions are translucent. Add the tomato paste and paprika and sauté for 2 minutes. Add the mushrooms, Worcestershire, fish sauce, and beef stock and stir to combine, scraping any fond that has formed on the bottom of the pot.
-
Turn the sauté function off and put the lid on the Instant Pot, make sure the valve is set to sealing.
-
Set the Instant Pot on manual high pressure for 45 minutes and then do a quick release.
-
When the Instant Pot has 15 minutes left, bring a large pot of salted water to a boil. Add the egg noodles and cook until al dente, according to package instructions. Drain and toss with 1 tablespoon of butter.
-
In a medium bowl, whisk the sour cream and flour together. Remove 1 cup of stroganoff liquid and slowly whisk into the sour cream to temper, ¼ cup at a time. Add the tempered sour cream back into the stroganoff and fold to combine.
-
Mix a slurry with cornstarch and 3 tablespoons water. With the sauté function on, add the slurry and cook briefly to activate the starches. Once thickened, divide noodles among bowls and top with stroganoff and parsley.
See what other Food52ers are saying.