Have you been searching for the best beef stroganoff recipe made with sour cream and tomato paste? Look no farther because I have a delicious homemade recipe for beef stroganoff right here and it can be made in an Instant Pot.
As a kid I can remember my dad making beef stroganoff for Sunday dinners. His job required that he worked every other weekend. On the weekends that he was home, a lot of the time he would be the one that would cook. The Sundays he made beef stroganoff were the ones I always looked forward to. It has been my favorite since I can remember. The only thing is he passed away before I was able to get the recipe from him.
After many tries and much searching Pinterest, I came up with what I believe was how he made it.
Classic Beef Stroganoff ~ at least in my house
I’ve done this recipe many times and I have found that my family prefers that it has a lot of beef. My prefered chose is to use a beef roast but stew meat works just as well. The beef roast will fall apart and is all throughout the sauce, it is so delicious.
Now when dad made it he would make it in the old pressure cooker, you know the crazy dangerous ones. Well, I’m going to show you how I did it in my Instant Pot.
Not sure about you all but I love my Instant Pot, the more I use it the more I love it. My son said to me the other night “another Instant Pot meal”. Well sorry, Guy but the Instant Pot is fun to use. I actually was thinking a second one would be great to have, then I could do my main meal in one pot and my sides in the other. Not sure I can sneak another kitchen gadget in the house without hubby noticing.
Putting the beef roast in the Instant Pot, I season with seasoning salt and pepper. Then covered it with beef broth, added 1 medium size onion and a teaspoon of minced garlic. Later I will reserve some of the beef broth to make the sauce with. Then the rest of the broth can be refrigerated for another meal.
Placing the lid on to my Instant Pot, I set it to high pressure for 45 minutes.
It’s getting there
After the 45 minutes was done I used the quick release valve to release the pressure. While it was releasing the pressure I sliced about 10 good size mushrooms to put in with the roast. Again putting my lid on I set my Instant Pot to high pressure for 45 minutes. Letting it do the natural release.
Here it is all cooked and falling apart. Pouring all the liquid that was in the pot through a strainer into a measuring cup to use for the sauce. Time to shred the roast a little just so it wasn’t so chunky.
Sour Cream and Tomato Paste Sauce
To make the sauce in a bowl, I added 1 can (6 ounces) of tomato paste and about 28 ounces of sour cream. You don’t have to add this much of the tomato paste, I prefer my beef stroganoff to have a little tomato taste to it.
Once I had the sour cream and tomato paste mixed together I added some of that beef broth. I just eyed this to see how thick I wanted it and how it tasted.
Sour Cream and tomato meets the beef roast
With the sour cream, tomato paste and beef broth mixed well together I add the shredded beef. Setting my Instant Pot to Keep Warm for 15 minutes I turned my attention to making egg noodle.
There you have it The Best Beef Stroganoff severed over wide egg noodles.
Happy Mealtime ~ Jenny
You may also enjoy this recipe for
- 2 Pounds Stew meat or roast
- Salt To taste
- Pepper To taste
- 1 Medium Onion Sliced
- 1 Teaspoon Minced Garlic
- 2 Cups Beef Broth Or enough to cover the meat
- 10 whole Mushrooms Sliced
- 6 oz Tomato Paste
- 28 oz sour cream
Place your meat in the instant pot and season
Cover the meat with enough beef broth, place lid of the instant pot on.
Set High-pressure cook button and manually adjust the time to 45 minutes
After the 45 minutes of cooking let the quick release go on the instant pot.
Place mushrooms in with the meat. Put lid on the instant pot and set the high-pressure timer again to 45 minutes
Carefully pour the beef broth from the instant pot into a measuring cup. Set aside to use with sauce
In a bowl add tomato paste and sour cream mix together.
Add some of the beef broth to the tomato pasta-sour cream mixture. Add as much as you would like, of the beef broth. This will determine the thickness of your sauce. If you like a thicker sauce, less is best.
Combine the sauce with the meat, stir together
Place the Instant pot lid back on, set to warm for 15 minutes
Serve over egg noodles