I have searched for a creamy stroganoff that didn’t suck. Here it is.
- 2 lbs sirloin tips (you can buy steaks and cut them up)
- 1 medium onion, chopped
- 3 T olive oil
- 2 T butter
- 8 oz sliced mushrooms
- 3-4 ounces Bourbon (1-2 shots)
- 3 cloves crushed garlic
- 3 T flour or corn starch in 1/4 c. cold water
- 4 oz cream cheese, cubed
- 1/2 c sour cream
- 24-32 oz beef broth (use less if you want thicker, more if more saucy)
- 1.5 t mustard powder
- 1.5 t thyme
- 1/5 t seasoning salt (I prefer Pappy’s)
- 12 oz wide egg noodles (at least 12 oz)
- NOODLES: In a large pot, start boiling water for noodles.
- Set InstantPot (IP) to saute, make sure the temp is set to high. Wait till it gets up to temp.
- Season the sirloin tips generously with salt and pepper, mix it around in a bowl
- Place the oil and butter in the IP. Once melted/hot, start searing the meat in batches. As it cooks, pull it aside into a bowl.
- NOODLES: Start boiling noodles in the hot water pot. Add 1t of salt to the water, and set a timer as per the noodle package instructions.
- To the now empty IP, add the onions and mushrooms, saute for about 2 minutes until cooked. Scrape the fond off of the bottom with a wooden spatula while cooking.
- Add garlic, meat, spices, bourbon, and broth. Set instant pot to pressure cook, cook on high pressure for 2 minutes. Manually release pressure.
- Let pot cool for a couple of minutes while open.
- Set pot to back to saute, stir in flour in water mixture, as well as cream cheese and sour cream. Simmer for a 2-3 minutes. Then turn off heat.
- NOODLES: Drain them, put back into the empty boiling pot with a little olive oil to keep them from sticking.
- Seasoning Salt: I use Pappy’s but you can use any one you like.
- Bourbon: Don’t use a cheap bourbon. You need at least a good mid-tier bourbon like Elijah Craig or Buffalo Trace. Spend the $30 and learn to sip it while cooking.
- Meat: I’ve tried cheaper meats than sirloin, and it just never tastes right. Stick with sirloin.
- InstantPot: This recipe does not require any pressure cooking, but it serves a couple of purposes. It ensures that you’ve fully cooked the meat, and it makes the meat a little more tender. You don’t want it too soft, however.