BEST Ground Beef Stroganoff
Equipment
- instant pot
- wooden spoon
- bowl
Ingredients
- 3 tablespoons olive oil
- 1 small onion chopped
- 16 ounces white button mushrooms sliced (or baby Bella or cremini)
- 2 lbs lean ground beef I used 90% lean ground beef but you can use regular beef and drain off most of the fat after browning the beef
- 3 cloves garlic minced
- 3 teaspoon salt or more to taste (if your broth is not low sodium, use less salt)
- ¾ teaspoon ground black pepper
- ½ teaspoon sweet paprika
- ⅓ cup dry white wine
- 1 tablespoon tomato paste
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 ¾ cups beef broth I used low sodium
- 1 teaspoon Xanthan gum if you are not on a keto diet, use the same amount of cornstarch or double the amount of all-purpose flour. Either cornstarch or flour must be fully dissolved in a small amount of water before being added to the stroganoff
- ½ cup sour cream
- 3 tablespoon chopped parsley
Instructions
- To make this ground beef stroganoff in the Instant Pot, press the sauté button and let the pot heat for about 2-3 minutes. Then add olive oil, onion, and mushrooms. Cook for about 5 minutes, stirring every now and then until the onion has softened and the mushrooms are brown. Using a slotted spoon, transfer them to a bowl.
- Add the ground beef and let it brown, stirring occasionally (about 5 minutes). If you are not using lean beef, drain the excess fat. Add the garlic and cook for about 1 minute. Season the beef with salt, pepper, and paprika.
- Add the wine and let it cook until the alcohol has mostly evaporated (about 1-2 minutes). Put the sauteed onions and mushrooms back into the pot and then, stir in tomato paste, Dijon mustard, Worcestershire sauce, and beef broth. Lock the lid, turn the valve to sealing, and cook on High Pressure for about 5 minutes. Wait for 5 minutes before releasing the pressure.
- Press the sauté button and stir in the xanthan gum until the stroganoff sauce has thickened (about 1-2 minutes). Lastly, stir in the sour cream and sprinkle fresh parsley on top.
- Serve over zoodles or cauliflower rice (low carb options) or over al dente egg noodles, white rice, or mashed potatoes.
Recipe Notes
Nutrition
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