Instant Pot Tangy Beef Stroganoff - Dump and Go Dinner
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!
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
- ¼ cups Reserved Cooking Liquid
- 2 tablespoons Flour, All-Purpose
- 1 cup Sour Cream
- 8 ounces cook Egg Noodles
Supplies
Cooking Instructions
Freeze For Later Cooking Day 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?
- Divide beef and water #1 among the indicated number of freezer containers.
- 1525753 Upgrade to a paid membership 23932 to unlock all instructions 67373
- 6399238 Upgrade to a paid membership 3071 to unlock all instructions 54653
- 4901417 Upgrade to a paid membership 84878 to unlock all instructions 30220
Upgrade to a paid membership to unlock all recipe instructions
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.
- Prep from frozen
- 1291800 Upgrade to a paid membership 16793 to unlock all instructions 87411
- 6783695 Upgrade to a paid membership 87238 to unlock all instructions 96524
- 9720543 Upgrade to a paid membership 87299 to unlock all instructions 95210
- 5905178 Upgrade to a paid membership 22374 to unlock all instructions 30902
- 5435982 Upgrade to a paid membership 39164 to unlock all instructions 95936
- 9794616 Upgrade to a paid membership 59107 to unlock all instructions 4839
- 908664 Upgrade to a paid membership 43693 to unlock all instructions 32268
- 6333670 Upgrade to a paid membership 64653 to unlock all instructions 47071
- 6572587 Upgrade to a paid membership 17793 to unlock all instructions 41412
- 9484209 Upgrade to a paid membership 24033 to unlock all instructions 40112
- 483794 Upgrade to a paid membership 16647 to unlock all instructions 75135
- 6016478 Upgrade to a paid membership 34386 to unlock all instructions 34504
- 4377874 Upgrade to a paid membership 8318 to unlock all instructions 20774
- 4159326 Upgrade to a paid membership 51882 to unlock all instructions 24170
Upgrade to a paid membership to unlock all recipe instructions
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- **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.**
- Place beef and water #1 inside inner pot.
- Lock lid in place and seal steam nozzle.
- Cook on high pressure for 15 minutes.
- Allow the pressure to release naturally for 10 minutes, then release any remaining pressure.
- Remove beef from liquid and cut beef into strips.
- Measure out reserved cooking liquid from the inner pot and discard the remaining liquid.
- Return broth to the inner pot. Set Instant Pot to Saute and add butter.
- Cook mushrooms, onion and garlic until tender.
- Stir in the flour.
- Add water #2, lemon juice, vinegar, bouillon, salt and pepper; bring to a boil.
- Cook and stir for 2 minutes.
- Stir in sour cream and beef; heat through (do not boil).
- Serve over egg noodles.
11 Comments
Join the discussionI 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.
Wonderful!! ??
Why aren’t there directions for cutting up the meat? This threw my prep off
Never mind
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?
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. 🙂
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?
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!
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. 🙂
Do you drain the mushrooms?
There’s no need to drain the mushrooms, but you can if you prefer.