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Instant Pot Tangy Beef Stroganoff - Dump and Go Dinner

<p>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!</p>
4 Servings Recipe By

Ingredients

  • 1 pound quarter Beef Sirloin
  • 1 cup Water #1
  • 1/4 cups Butter
  • 8 ounces Sliced Mushrooms, Canned
  • 1/2 cups slice Onion
  • 1/2 teaspoons mince Garlic, Cloves
  • 1 cup Water #2
  • 1 tablespoon Lemon Juice
  • 1 tablespoon Red Wine Vinegar
  • 2 teaspoons Bouillon, Beef, Granules
  • 1/2 teaspoons Salt
  • 1/4 teaspoons Black Pepper

Serving Day Ingredients

  • 1/4 cups Reserved Cooking Liquid
  • 2 tablespoons Flour, All-Purpose
  • 1 cup Sour Cream
  • 8 ounces cook Egg Noodles

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 1 cup stroganoff & 1 cup noodles
  • 624 Calories
  • 30g Total Fat
  • 16g Sat Fat
  • 1g Trans Fat
  • 220mg Cholesterol
  • 893mg Sodium
  • 49g Total Carb
  • 2g Fiber
  • 4g Total Sugars (Includes 0g Added Sugars)
  • 38g Protein
  • 20 WW Freestyle

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.

Freeze For Later Cooking Directions

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.
  2. Divide the butter, mushrooms, onion and garlic among half of the indicated number of quart freezer bags.
  3. Divide water #2, lemon juice, vinegar, bouillon, salt and pepper among the remaining quart bags.
  4. Label and freezer all bags and containers.

Make From Frozen Serving Day Directions

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

  1. Thaw: Prep from frozen
  2. **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in a 64 ounce container.**
  3. Place the frozen contents into the inner pot. Allow both quart bags to thaw on the counter while the beef is cooking.
  4. Lock the lid in place and seal steam nozzle.
  5. Cook on high pressure for 20 minutes.
  6. Allow the pressure to release naturally for 10 minutes, then release any remaining pressure.
  7. Remove beef from liquid and cut into strips.
  8. Measure out reserved cooking liquid from the inner pot and discard the remaining liquid.
  9. Return broth to the inner pot. Add the packet of butter, mushrooms, onions and garlic.
  10. Cook until tender.
  11. Stir in the flour.
  12. Add the contents of the remaining quart bag.
  13. Cook and stir for 2 minutes.
  14. Stir in sour cream and beef; heat through (do not boil).
  15. Serve over cooked egg noodles.

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