I made this instant pot beef stroganoff at midnight, that’s how easy it is.
Since meeting Dave and running a pop-up restaurant and then a restaurant, weekends have been a funny thing for me. In that they don’t exist. At least not on Friday and Saturday. Everyone is working for the weekend but restaurants are working for Sunday and Monday.
Although I’m no longer at Loka in the evenings, Dave works the longest hours on the weekends so I’m usually working too. While most of the world is out dining and drinking, I’m usually at the library writing (tonight was updating where to eat in Playa del Carmen) then running errands or do laundry.
I know you’re thinking it’s sad to be doing laundry on a Saturday night. But on the flip side when everyone else is dreading going back to work on Monday I take the day off.
I grocery shop late on Friday or Saturday night so that we’ll have food for our weekend – Sunday and Monday. Tonight I picked up stewing beef and wasn’t sure what to do but at midnight I had inspiration to make Dave something hearty when he got home. It was midnight so it needed to be somewhat quick – Instant Pot beef stroganoff.
Bacon is Magic is not going to become an Instant Pot recipe site but I really like using this pressure cooker. However, I’m so frustrated with Instant Pot recipes and the Instant Pot Facebook community. Most people are using pressure cookers like slow cookers and cooking meat far too long.
I’m not sure when “fall off the bone” or “melt in your mouth” meat became some popular. Yes meat should be tender, but it should not have the texture of oatmeal.
I was shocked by some of the reactions when I shared my recipe for Instant Pot balsamic pork tenderloin with the Instant Pot Facebook community, so many people were concerned 7 minutes was not long enough for pork tenderloin – which is a meat so lean, really you could just cook it on its own. You don’t need a pressure cooker.
But this recipe is a classic and I did love how I could whip up Instant Pot beef stroganoff at midnight with Stephen Colbert running in the background. It doesn’t require a lot of work or time.
It also uses real ingredients. I don’t think you need to use garlic powder or canned mushroom soup when real garlic and mushrooms are SO much better.
History of Beef Stroganoff
I really struggled with identifying the country for beef stroganoff. My immediate thought was to label this as a recipe from the United States. Beef stroganoff has somewhat of a murky history much like spaghetti bolognese, which does not exist in Italy. Americans loved the dish so much it inspired the American classic spaghetti bolognese. However, bolognese is never served with spaghetti in Italy
In this case the classic beef stroganoff isn’t served with pasta, or use mushrooms and onions.
Beef stroganov (Stroganoff in French) is a 19th century Russian dish with sauteed beef, sour cream and mustard. It did not appear in North America until the 1950s and 60s. Americans adapted the recipe and served beef stroganoff on egg noodles. Much like bolognese, beef stroganoff became popular after the war. Veterans returned and had a new sense of worldly cuisine and wanted to eat it at home.
But many people think the dish was an adaptation anyway. A French chef created it for Count Pavel Stroganov. The story is that he adapted the classic French beef fricassee by adding sour cream to please his Russian palate.
This Instant Pot beef stroganoff recipe is the Americanized version with mushrooms, onions and garlic. I’ve seen many recipes that use convenience food like canned mushrooms soup or French onion soup mix, but you don’t need these sodium laden ingredients. If you have great beef the recipe will shine. Some people also use Worcestershire sauce, which Dave says is equally junkie and always substitutes sherry vinegar as vinegar often does the job of salt in a recipe and is much healthier.
Julia Child’s reference bible, Larousse Gastronomique, uses tomato paste, which I also did not have. But I would have added a tablespoon also been a great addition to add flavour.
Instant Pot Beef Stroganoff
Chef Tip: Dave ate the entire dish when he got home and said it was fantastic. I asked what he would change and he could only suggest diced dill pickle in at the end. It seems strange but in Sweden they insist that a pickle is part of the recipe. Of course – more acid!
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