Cream of mushroom soup, paprika and sour cream deliver on the classic beef stroganoff instant pot of a stroganoff. Season the beef with salt and pepper.
Lock the lid and close the pressure release valve. When done, press Cancel and use the quick release method to release the pressure. Stir in the sour cream and let stand for 5 minutes uncovered. Season to taste and sprinkle with the parsley before serving. This is a great recipe, but I made two changes.
First, I used Campbell’s Golden Mushroom Soup instead of the cream of mushroom. I like the flavor better, and also added some sherry. The second change I made was, I only did the sauce in the instant pot. I didn’t want all that starch from the noodles in the sauce. I took it to a pot luck, so the sauce was nice and done and stayed warm, then cooked the noodles at the potluck and mixed them with the sauce.
I made this yesterday and it is very good and easy. I did do one thing differently than the recipe advises, though, because of your recipe note. As written, the recipe doesn’t call for anything to be sauteed. So, I looked at other similar recipes and they called for the onions to be sauteed as a first step. The dish turned out delicious and I will make it again. Texture wise I have two comments. First, next time I’m going to cook the noodles separately.
I did not like the texture of the noodles in this dish. There was more sauce than noodles and the noodles were a little soft. I made this according to instructions. The only thing I changed is that I used two cans of cream of mushroom because some people said theirs came out too runny. If you use two cans it is soooo creamy and amazing!
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients. To manage your email preferences, click here. For screen reader problems with this website, please call 1-844-995-5545. The dish is named after one of the members of the influential Stroganov family. Elena Molokhovets’s classic Russian cookbook A Gift to Young Housewives gives the first known recipe for Govjadina po-strogonovski, s gorchitseju, “Beef à la Stroganov, with mustard”, in its 1871 edition.
In 1891, the French chef Charles Brière, who was working in Saint Petersburg, submitted a recipe for beef Stroganoff to a competition sponsored by the French magazine L’Art culinaire. Another recipe, this one from 1909, adds onions and tomato sauce, and serves it with crisp potato straws, which are considered the traditional side dish for beef Stroganoff in Russia. After the fall of Tsarist Russia, the recipe was popularly served in the hotels and restaurants of China before the start of World War II. In 1960s United States, several manufacturers introduced dehydrated beef stroganoff mixes, which were mixed with cooked beef and sour cream.
It was also available freeze-dried for campers. This section needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Beef Stroganoff preparation varies significantly not only based on geography, but based on other factors as well, such as the cut of meat and seasonings selected. Meat for the dish can be cut in different ways and is sometimes diced, cubed, or cut into strips. In the version often prepared in the United States today in restaurants and hotels, it consists of strips of beef filet with a mushroom, onion, and sour cream sauce, and is served over rice or noodles. Today, the dish is generally served over wide or twisted egg noodles in the United States.
Larousse Gastronomique lists Stroganoff as a cream, paprika, veal stock and white wine recipe. Brazilians also prepare Stroganoff with chicken or even shrimp instead of beef. Stroganoff is also popular in Nordic countries. Stroganoff’s popularity extends to Japan, where it is most commonly served with white rice, or white rice seasoned with parsley and butter. These are cubes with dried seasoning and thickening agents that can be added to water, onion, beef, and mushrooms to make a Stroganoff-style sauce.