2cups(480ml) beef brothuse 3 cups (720ml) if you like A LOT of sauce!
3tbspworcestershire sauce
2tspDijon mustard
2tspminced garlic
1tbsptomato paste
2tspall purpose flour(OPTIONAL)
1tspsalt
½tspground pepper
1tbspbutter
1tbspolive oil
2onions, sliced
2cups(250g) mushrooms, sliced
2pounds(900g) chuck steak, cubed
¾cup(185g) sour creamfull fat
Salt and pepper to season
2tbspchopped parsley
To thicken the sauce you can use ONE of the following
2tspXanthan Gum(omit flour if using)
1tbspcornstarch diluted in 1 tbsp cold water
Instructions
Combine the beef broth, mustard, minced garlic, worcestershire sauce and tomato paste.
Heat butter and oil in your Instant Pot using the “Sauté” function. Wait until the butter has melted and add the onions. Cook, stirring, for five minutes until slightly softened.
Add the mushrooms – I used a mix of button and wild mushrooms here, slicing some and leaving smaller ones whole. Cook the mushrooms, stirring, for a couple of minutes then add the salt, pepper and flour. If you want to make a gluten free beef stroganoff then leave out the flour.
Stir in the cubed beef and add the beef broth. Seal and cook on high pressure for 35 minutes, allowing 10 minutes for natural pressure release. Do a quick release of remaining steam.
Check the seasoning and add salt and pepper, if needed. If you think the sauce needs to be thickened, then stir in the Xanthan Gum / cornstarch slurry and cook for a few minutes (selecting “Sauté”).
Stir in the sour cream, add the chopped parsley and serve over noodles, rice, potatoes or cauliflower mash for a low carb option.
Video
Notes
Slow Cooker Beef StroganoffIdeally brown the beef and cook the onions and mushrooms before adding to your slow cooker. If short on time, simply add everything to the slow cooker, stir, and cook on LOW for 8 hours, or until the beef is perfectly tender.Stir in the cornstarch slurry / Xanthan Gum if you wish to thicken the sauce. Add the sour cream before serving.