Beef stroganoff was one of our Sunday dinner staples growing up. My mom’s version is an easy recipe that would cook low and slow in the oven and make the house smell amazing by the time dinner time came. She wouldn’t ever add mushrooms to her version because my dad has never liked them.
A few years ago I saw a Wagyu beed stroganoff on the menu of a local restaurant by our house and had to try their version. It quickly became a favorite restaurant dish of mine, and while fairly different from my mom’s version, reminds me of those Sunday dinners.
This recipe is a combination of these two dishes. It is mushroom-less like my mom’s (but you can add some in if you prefer), and has a little touch of whole grain mustard like the restaurant dish I love. The best part is that the instant pot gives you a few shortcuts so it tastes like it cooked all day without actually having to cook all day.
- Olive oil
- Salt and freshly ground black pepper
- 2 lbs boneless beef short rib (can substitute chuck roast) cut into 2 inch cubes
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 cups beef stock
- 6-8 sprigs thyme
- 1 bay leaf
- 2 tablespoons whole grain dijon mustard
- ¼ cup heavy cream
- 1 (16-ounce) package egg noodles
- ¾ cup creme fraiche (or sour cream)
- In the bowl of an instant pot pan set on sauté, add enough olive oil to coat the bottom of the pan. Season beef with salt and freshly ground pepper and then sear, in batches, until beef is browned evenly. Place seared been on a plate and set aside. Add onions to the pan and cook, stirring, until slightly translucent, about 5 minutes. Add garlic and cook for another 1 minute. Add beef stock to the pan, along with thyme and bay leaf. Set instant pot to high pressure for 40 minutes. Allow for a natural release of about 10-15 minutes.
- Bring a pot of salted water to a boil to cook your egg noodles in.
- Open Instant Pot and spoon out beef. Spoon off the top layer of fat from braising liquid, if desired. Set Instant Pot to sauté again and bring liquid to a boil, simmering until slightly reduced, about 10 minutes. Stir in dijon and cream and simmer for a few more minutes until sauce is thickened slightly. Return meat to the sauce.
- When sauce is almost finished, add egg noodles to boiling water and cook according to package directions, then drain. Spoon meat and sauce over the noodles. Serve topped with a large spoonful of creme fraiche.
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