Beef Stroganoff Recipe

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: cream cheese

Greek yogurt is lower in fat and higher in protein.

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is lower in calories; pork is often less expensive.

egg noodles

🥗Healthier: whole wheat pasta

💰Cheaper: regular pasta

Whole wheat pasta offers more fiber.

Mince 1 medium onion and 1 garlic clove.

Heat 1 heaping tablespoon of ghee in the Instant Pot on the sauté method.

Add the minced onion and garlic to the pot and sauté for 2-3 minutes until tender.

Add the thinly sliced top round beef to the pot and lightly brown it.

Season the beef with coarse sea salt, black pepper, and 1 tablespoon of soy sauce.

Scoop the browned beef out and set it aside.

Add the frozen homemade mushroom soup to the pot with the beef.

Add enough water to create a pot-in-pot cooking method.

Cancel the sauté method and secure the lid on the Instant Pot.

Set the Instant Pot to manual, high pressure for 15 minutes.

While the beef and soup are cooking, prepare 4 cups of dried egg noodles according to package instructions.

After the Instant Pot finishes cooking, carefully release the pressure and open the lid slowly.

Incorporate the soup with the beef, stirring to combine.

If desired, add a thickener like arrowroot or flour to achieve a thicker consistency, but note that the soup will thicken as it stands.

Serve the beef stroganoff over the cooked egg noodles and add a dollop of sour cream before eating.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens