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Mar. 15th, 2020 09:19 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Beef Stroganoff... for Science!
1 Tbsp olive oil
1 onion, diced
2 cloves garlic, minced (Ha! I used... more.)
8 oz 12-16 oz mushrooms, sliced
1 lb ground beef 1/2 lb beef sirloin, diced
1 Tbsp tomato paste
1 Tbsp Dijon mustard
1/2 tsp thyme
1/2 tsp pepper
3 cups stock (I used house-made)
12 oz papardelle noodles, uncooked
1 cup sour cream
parsley and/or green onion for garnish
Heat the olive oil in a skillet. Add the onion, garlic, mushrooms, and a pinch salt. Saute for 5 minutes until the onion is softened. Add the beef and saute for 4 minutes more; the beef does not have to be fully cooked.
Transfer the contents to the InstaPot. Stir in the rest, using a wooden spoon to nudge most of the noodles into the liquid; it's fine if some noodles are not completely submerged.
Cook at high pressure for 6 minutes. Let release naturally for 5 minutes, then vent any remaining pressure. Open the pot and stir in the sour cream. Ladle the stroganoff into bowls and garnish. Serve hot.
What worked: I was skeptical that everything would cook and mix, let alone come out like a stovetop stroganoff, but it did. Quite tasty and easy. I have basically stopped using the saute function on the pot; it doesn't work that well. I'm okay with dirtying a skillet instead.
What didn't: I used stew chuck rather than sirloin, so the beef was a bit tougher than it should have been. It needed more mushrooms.
Will I make it again? Probably. I hadn't made stroganoff in years, but this is an easy way to do so.
1 Tbsp olive oil
1 onion, diced
2 cloves garlic, minced (Ha! I used... more.)
1 Tbsp tomato paste
1 Tbsp Dijon mustard
1/2 tsp thyme
1/2 tsp pepper
3 cups stock (I used house-made)
12 oz papardelle noodles, uncooked
1 cup sour cream
parsley and/or green onion for garnish
Heat the olive oil in a skillet. Add the onion, garlic, mushrooms, and a pinch salt. Saute for 5 minutes until the onion is softened. Add the beef and saute for 4 minutes more; the beef does not have to be fully cooked.
Transfer the contents to the InstaPot. Stir in the rest, using a wooden spoon to nudge most of the noodles into the liquid; it's fine if some noodles are not completely submerged.
Cook at high pressure for 6 minutes. Let release naturally for 5 minutes, then vent any remaining pressure. Open the pot and stir in the sour cream. Ladle the stroganoff into bowls and garnish. Serve hot.
What worked: I was skeptical that everything would cook and mix, let alone come out like a stovetop stroganoff, but it did. Quite tasty and easy. I have basically stopped using the saute function on the pot; it doesn't work that well. I'm okay with dirtying a skillet instead.
What didn't: I used stew chuck rather than sirloin, so the beef was a bit tougher than it should have been. It needed more mushrooms.
Will I make it again? Probably. I hadn't made stroganoff in years, but this is an easy way to do so.
