Beef Stroganoff
Ingredients
The Meat
- 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
The Sauce
- 6 oz Tomato Paste
- 28 oz sour cream
Instructions
The Meat
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Place your meat in the instant pot and season
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Cover the meat with enough beef broth, place lid of the instant pot on.
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Set High-pressure cook button and manually adjust the time to 45 minutes
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After the 45 minutes of cooking let the quick release go on the instant pot.
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Place mushrooms in with the meat. Put lid on the instant pot and set the high-pressure timer again to 45 minutes
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Carefully pour the beef broth from the instant pot into a measuring cup. Set aside to use with sauce
The Sauce
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In a bowl add tomato paste and sour cream mix together.
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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.
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Combine the sauce with the meat, stir together
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Place the Instant pot lid back on, set to warm for 15 minutes
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Serve over egg noodles
Recipe Notes
The nutritional value may vary depending on the ingredients used.
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