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Instant Pot Tangy Beef Stroganoff - Dump and Go Dinner

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Instant Pot Tangy Beef Stroganoff - Dump and Go Dinner

Tricia
The Cook
4 Servings
16 Ingredients
11 Comments

This freezer friendly version of Tangy Beef Stroganoff originally found in 1997 in the Taste of Home Magazine has become a regular on our family menus. Now with the ability to cook in the Instant Pot, we know it will be a household favorite!

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4 Servings
16 Ingredients
11 Comments

Ingredients

  • 1 pound quarter Beef Sirloin
  • 1 cup Water #1
  • ¼ cups Butter
  • 8 ounces Sliced Mushrooms, Canned
  • ½ cups slice Onion
  • ½ teaspoons mince Garlic, Cloves
  • 1 cup Water #2
  • 1 tablespoon Lemon Juice
  • 1 tablespoon Red Wine Vinegar
  • 2 teaspoons Bouillon, Beef, Granules
  • ½ teaspoons Salt
  • ¼ teaspoons Black Pepper
Serving Day Ingredients
  • ¼ cups Reserved Cooking Liquid
  • 2 tablespoons Flour, All-Purpose
  • 1 cup Sour Cream
  • 8 ounces cook Egg Noodles

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Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Divide beef and water #1 among the indicated number of freezer containers.
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Make From Frozen Serving Day Directions

Prog. Pressure Cooker

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Prep from frozen
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Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
  2. Place beef and water #1 inside inner pot.
  3. Lock lid in place and seal steam nozzle.
  4. Cook on high pressure for 15 minutes.
  5. Allow the pressure to release naturally for 10 minutes, then release any remaining pressure.
  6. Remove beef from liquid and cut beef into strips.
  7. Measure out reserved cooking liquid from the inner pot and discard the remaining liquid.
  8. Return broth to the inner pot. Set Instant Pot to Saute and add butter.
  9. Cook mushrooms, onion and garlic until tender.
  10. Stir in the flour.
  11. Add water #2, lemon juice, vinegar, bouillon, salt and pepper; bring to a boil.
  12. Cook and stir for 2 minutes.
  13. Stir in sour cream and beef; heat through (do not boil).
  14. Serve over egg noodles.

Categories

traditional, fall, winter, spring, nut-free, instant-pot, fish-free, shellfish-free

Categories

traditional, fall, winter, spring, nut-free, instant-pot, fish-free, shellfish-free

11 Comments

Join the discussion

  1. I made this tonight, without freezing. I subbed 1 tbsp corn starch for the flour and made a slurry with 1/4 of water #2; it turned out amazing.

  4. Ok silly question it says 1 64oz container but then it says to divide it between containers…also they say that each meal is served 2 times so do I put it in two different containers or is it made all on same day then served again as leftovers?

    1. Those freezer directions are the same as they appear on our documentation. For this recipe if you are doing it as the website says and not as part of membership documents (so 4 servings using 1 lb of beef) then you would only use 1 container. Our system doubles all the recipes. I can see where that would be a little confusing. If you get a free mini menu (link at the bottom of every web page) you will see more clearly what I mean. 🙂

  5. Direction #8: “Measure out reserved cooking liquid from the inner pot and discard the remaining liquid.” Um…how much cooking liquid am I measuring out. Am I missing something?

    1. Hi Debbie, the reserve liquid ingredient is under the serving day ingredients list. For this recipe, it’s 1/4 cup of water. Hope this helps!

  6. Made this tonight – VERY tasty! I couldn’t handle throwing all that beef broth down the drain, and I knew it would be soupy if I kept it AND added the Water #2 mixture – but I did it anyway. 😀 Honestly, next time I’d just put the lemon juice, red wine vinegar, and beef boullion into a small bag or container and freeze that (or just add it to the “cooking day” list of ingredients). Then I would just add that to the broth that you already get cooked with the beef instead of throwing away all that flavour and using flavoured water! LOL I also used a corn starch slurry to thicken it a bit. The sour cream makes it oh-so-dreamy. This recipe is really worth a try if you haven’t already. 🙂