Instant Pot beef stroganoff that you can also make dairy-free

Related posts



Instant Beef Stroganoff

Active time:20 minutes

Total time:45 minutes

Servings:6 to 8

Active time:20 minutes

Total time:45 minutes

Servings:6 to 8

Comment

When someone tells me they have a healthier version of a favorite comfort food, I’m often a little skeptical. Are not you?

In her latest cookbook, “Healthy in a Hurry,” Danielle Walker offers plenty of gluten-free, grain-free, and dairy-free options in more than 150 recipes, many of which have fewer than 10 ingredients.

6 Instant Pot recipes, including cheesecake, risotto and yogurt, that showcase its range

Its goal is to give people many options for eating well, even when time is tight. His definition of health is “whatever makes my body feel most vibrant and free from symptoms and ailments”. For her, that means a paleo diet full of “good quality” vegetables, fruits and protein. She avoids grains, dairy products, beans, additives, seed oils and processed sugars.

I can accept processed sugars, but the others are part of the way I eat and I want that variety. (Yes, I eat additives too, including MSG!) Still, I try to keep the sodium down (I noticed Walker suggests coconut aminos in his stir-fry recipes, and even though I usually can’t be happy with cauliflower rice, I can mix some into my regular rice to get veggies and reduce carbs.)

I learned a lot from reading her recipe book of basic sauces and condiments and exploring the different ways she approaches substitutions without sacrificing flavor and texture.

When I saw she had a new take on beef stroganoff I jumped on it. This is a dish that I love but haven’t made in years. Walker also has fond feelings for it. When she was a child, her mother made it using Hamburger Helper, then added both sour cream and canned cream of mushroom soup, which were common ingredients in her mother’s daily casseroles.

Walker always craves her mother’s one-pot meals, so she recreated this one, which has become a favorite among her readers, she said. She claims it’s even easier to make than her mother’s version. It offers multicooker versions that let you go the Instant Pot route or the slow cooker route. We tested both.

Scan the recipe and you’ll see that Walker suggests ghee or avocado oil as the fat in the dish. Because I eat dairy, it’s easy for me to just use 1/3 cup sour cream, but she also recommends dairy-free heavy (or sour) cream. If you don’t want to use a non-dairy product, she also suggests this option: omit the sour cream and add 2 1/4 tsp fresh lemon juice and 1 3/4 tsp apple cider vinegar in its place. of apple when you add the broth. . Whisk 1/4 cup unsweetened raw cashew butter with arrowroot or cornstarch and water. I tried it in the Instant Pot version and it worked great too.

She also recommends serving the rich, meaty stew with cauliflower rice, grain-free noodles or roast potatoes. You are free to do so, but I knew my craving would only be satisfied with egg noodles. You’ll see that the nutritional analysis offers versions with and without the noodles, so you can decide which vegetable or starch is best for you.

Cooking, like life, is about choice.

Instant Beef Stroganoff

We tested this recipe in a 6-quart Instant Pot and a slow cooker.

To use a slow cooker: Brown the meat and onion on the stove, then transfer them to the slow cooker. Increase broth to 1 1/4 cups, add all remaining ingredients except sour cream mixture, cover and cook on low for 8 hours or on high for 4 hours. Stir in sour cream mixture and continue as directed. (If you want your slow cook sauce to be thicker, you can transfer it to the stovetop before adding the sour cream mixture. Place in a saucepan over medium-high heat and cook, stirring frequently, until thickened, 2-3 minutes.)

To note: Coconut Aminos, a brown liquid seasoning made from the fermented sap of the coconut blossom, is gluten and soy free. If you don’t have coconut aminos, you can use soy sauce or just omit it.

Storage: Refrigerate stroganoff and noodles separately for up to 4 days.

Do you want to save this recipe? Click the bookmark icon under the serving size at the top of this page, then navigate to Stories saved in My Message.

Evolve this recipe and get a printable desktop version here.

  • 2 tablespoons ghee, avocado oil or another neutral oil
  • 1 small yellow onion (5 ounces), diced
  • 1 1/2 teaspoons fine salt, divided
  • 3 pounds stewing beef, cut into 1-inch cubes
  • 1/2 teaspoon freshly ground black pepper
  • 8 ounces white button mushrooms, chopped
  • 1/2 cup no salt added beef broth, plus more if needed
  • 4 garlic cloves, minced or finely grated
  • 3 tablespoons coconut aminos (optional; see NOTE)
  • 1/2 teaspoon dried thyme
  • 1/2 cup sour cream (can substitute dairy-free sour cream)
  • 1 tablespoon arrowroot powder or cornstarch
  • 1 tablespoon of water
  • Cooked egg noodles, cauliflower rice, rice or boiled potatoes, for serving

Set a programmable multicooker (like an Instant Pot) to SAUTE. Allow the pan to heat for 2 minutes, then add the ghee or oil, onion and 1/2 tsp salt and sauté until the onion begins to soften, 3-4 minutes.

Season the beef through and through with the remaining salt and pepper. Working in batches, add the meat to the pan and cook, stirring occasionally, until evenly browned on all sides, about 2 minutes. As each batch browns, transfer to a clean plate. When all the meat is browned, press the CANCEL button.

Return the browned meat and accumulated juices to the pan and add the mushrooms, broth, garlic, coconut aminos, if using, and thyme, and stir until combined. Make sure the steam valve is sealed. Select PRESSURE (HIGH) and set for 20 minutes. (It may take about 5 minutes for the unit to come up to pressure before cooking begins.)

Meanwhile, in a small bowl, whisk together sour cream, arrowroot or cornstarch and water.

After 20 minutes, manually release the pressure by moving the pressure release handle toward the vent, covering your hand with a towel or oven mitt. Never place your hands or face near the vent when releasing steam. Stir in sour cream mixture, return pan to SAUTE and bring sauce to a boil. Cook, stirring frequently, until sauce thickens and is creamy, adding more broth if desired, 2 to 3 minutes.

Turn unit off and serve over desired grain or starch.

Per serving (1 1/4 cup plus 3/4 cup noodles) based on 8.

Calories: 469; Total fat: 17g; Saturated fat: 6g; Cholesterol: 151mg; sodium: 747mg; Carbohydrates: 37g; Dietary fiber: 2g; Sugar: 5g; Protein: 44g

Per serving (1 1/4 cups) based on 8.

Calories: 303; Total fat: 14 g; Saturated fat: 5g; Cholesterol: 116mg; Sodium: 741mg; Carbohydrates: 7g; Dietary fibre: 1 g; Sugar: 4g; Protein: 39g

This analysis is an estimate based on the available ingredients and this preparation. It should not replace the advice of a dietitian or nutritionist.

Adapted from “Healthy at a glance” by Danielle Walker (Penguin Random House, 2022).

Tested by Ann Maloney and Suzy Leonard; questions by e-mail to [email protected].

Evolve this recipe and get a printable desktop version here.

Browse our recipe finder for over 10,000 post-tested recipes.

Did you make this recipe? Take a picture and tag us on Instagram with #eatingvoraciously.



Related Posts

Next Post