EASY GROUND BEEF STROGANOFF RECIPES

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EASY BEEF STROGANOFF – INSTANT POT RECIPES



Easy Beef Stroganoff – Instant Pot Recipes image

When you make our Instant Pot® Easy Beef Stroganoff recipe, everything, including the noodles, cooks right in the Instant Pot® which makes cleanup a breeze. Cream of mushroom soup, paprika and sour cream deliver on the classic flavor of a stroganoff. We’ve used beef sirloin in this recipe to cut down on the cook time and the Instant Pot® keeps the beef moist and flavorful in this easy beef dinner recipe. Be sure to follow the cooking directions exactly for a perfect result every time.

Provided by Campbell's®

Prep Time 10 minutes

Cook Time 25 minutes

Yield 6 servings

Number Of Ingredients 10

1 large onion (diced (about 1 cup))
1 1/4 lbs boneless beef sirloin steak (cut into thin strips)
1 tsp paprika
1/2 tsp garlic powder
4 cups uncooked extra-wide egg noodles
2 cups Swanson® Beef Broth or water
2 tsp Worcestershire sauce
1 can Campbell’s® Condensed Cream of Mushroom Soup (10 1/2 ounces)
1/4 cup sour cream
2 tbsp chopped fresh parsley

Steps:

  • Season the beef with salt and pepper. Layer the onion, beef, paprika, garlic powder and noodles in a 6 quart Instant Pot®. Pour the broth and Worcestershire over the noodles and spoon the soup on top (the order is important, so don't stir until after the cooking is done).
  • Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer to 8 minutes (timer will begin counting down once pressure is reached- it takes about 15 minutes). When done, press Cancel and use the quick release method to release the pressure.
  • Stir in the sour cream and let stand for 5 minutes uncovered. Season to taste and sprinkle with the parsley before serving.

EASY BEEF STROGANOFF – INSTANT POT RECIPES



Easy Beef Stroganoff – Instant Pot Recipes image

When you make our Instant Pot® Easy Beef Stroganoff recipe, everything, including the noodles, cooks right in the Instant Pot® which makes cleanup a breeze. Cream of mushroom soup, paprika and sour cream deliver on the classic flavor of a stroganoff. We’ve used beef sirloin in this recipe to cut down on the cook time and the Instant Pot® keeps the beef moist and flavorful in this easy beef dinner recipe. Be sure to follow the cooking directions exactly for a perfect result every time.

Provided by Campbell's®

Prep Time 10 minutes

Cook Time 25 minutes

Yield 6 servings

Number Of Ingredients 10

1 large onion (diced (about 1 cup))
1 1/4 lbs boneless beef sirloin steak (cut into thin strips)
1 tsp paprika
1/2 tsp garlic powder
4 cups uncooked extra-wide egg noodles
2 cups Swanson® Beef Broth or water
2 tsp Worcestershire sauce
1 can Campbell’s® Condensed Cream of Mushroom Soup (10 1/2 ounces)
1/4 cup sour cream
2 tbsp chopped fresh parsley

Steps:

  • Season the beef with salt and pepper. Layer the onion, beef, paprika, garlic powder and noodles in a 6 quart Instant Pot®. Pour the broth and Worcestershire over the noodles and spoon the soup on top (the order is important, so don't stir until after the cooking is done).
  • Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer to 8 minutes (timer will begin counting down once pressure is reached- it takes about 15 minutes). When done, press Cancel and use the quick release method to release the pressure.
  • Stir in the sour cream and let stand for 5 minutes uncovered. Season to taste and sprinkle with the parsley before serving.

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