Beef Stroganoff by Instant Pot Eats

coconut oil, onion, sea salt, beef rump steak, cremini, dried porcini mushrooms, garlic, tomato paste, dijon mustard, bay leaf, black pepper, beef stock, tapioca flour or arrowroot flour, sour cream, peas, flat leaf parsley

Prep Time: 10 min
Cook Time: 25 min
Total Time: 35 min


– 1 tablespoon coconut oil or butter
– 1 large brown onion, quartered and sliced thinly
– 1/2 teaspoon sea salt
– 1 lb. / 450 g beef rump steak, sliced into thin strips (cut away any hard fat)
– 7 oz. / 200 g cremini, brown or Swiss button mushrooms (regular white button mushrooms are fine)
– A handful of dried porcini mushrooms (optional)
– 3 cloves garlic, finely diced
– 1 tablespoon tomato paste
– 1 tablespoon Dijon mustard (yellow mustard is okay)
– 1 bay leaf (optional)
– Generous pinch of black pepper
– 1 cup beef stock (or 1/2 beef stock cube and 1 cup water)
– 1 tablespoon tapioca flour or arrowroot flour
– 1/3 cup sour cream or creme fraiche
– 1/2 cup garden fresh peas
– 2 tablespoons chopped flat-leaf parsley
– Our side dish: 3 large potatoes, cubed and boiled till tender

Prep Time: 10 min
Cook Time: 25 min
Total Time: 35 min



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