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Beef stroganoff was one of my favorite meals growing up. This version is quick and easy, creamy, and will zap you back to your childhood dinner table.

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If you don’t have an Instant Pot this is the model that I have. I use it ALL.THE.TIME.


Ingredients

1 lb. ground beef (*You could also use ground turkey.)

1 clove garlic, minced

salt and pepper to taste (*I also used just a pinch of garlic powder.)

dash of olive oil

1 T flour

2 cans cream of mushroom soup

4 cups beef broth (*The boxes of stock are typically four cups!)

2 cups sour cream

*Optional 1 soup can of water

12 oz. egg noodles

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To Prepare: 

Set your instant pot to sauté , and add your ground beef, along with a quick drizzle of olive oil. Add in your minced garlic, along with salt and pepper. (I also added just a dash of garlic powder.)

Cook until the meat is no longer pink. Stir in the flour. (I set my sauté for 8 minutes, and this worked out perfectly.)

Add the soup and broth and mix well. (*I was nervous about this – as I tend to get burn messages whenever I attempt to use cream soup in my instant pot, but this worked out perfectly for me.)

This is where I added a soup can full of water. I don’t think you *need* the extra water – but 1- I wanted to avoid the burn message, and 2- the additional water made the dish a little saucier. I would add the water again next time – but if you prefer a less saucy stroganoff, you could probably leave it out. 

Place the lid on your Instant Pot, and set to sealing. Select Manual and set for 8 minutes. Allow a natural release of 4 minutes, and then do a quick release.

Open the lid and stir in the sour cream.

Serve and enjoy!!

 

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