Russian Beef Stroganov with Italian Tagliatelle – Instant Pot Recipe
Russian Beef Stroganov with Italian Tagliatelle is easy to make Instant Pot Recipe that puts a hardy meal on the table in a little over an hour.
Russian Beef Stroganov with Italian Tagliatelle – Instant Pot Recipe
Russian Beef Stroganov with Italian Tagliatelle is easy to make Instant Pot Recipe that puts a hardy meal on the table in a little over an hour.
Servings Prep Time
6Servings 10minutes
Cook Time
1hour, 15 minutes
Servings Prep Time
6Servings 10minutes
Cook Time
1hour, 15 minutes
Ingredients
Instructions
  1. Heat olive oil on the sauté setting in the Instant Pot.
  2. Season the beef with salt, pepper, and paprika. Working in two batches, sauté the beef on each side until just browned on the outside. Transfer the meat to a plate and set aside. Discard the liquid from the pot, wipe clean, heat oil remaining 2 tablespoons oil and continue browning the remaining meat. Add this batch to the reserved meat and return the inside pot to the base.
  3. Add the butter and stir until melted. Add the onions and mushrooms, stirring occasionally for ten minutes until soft. Add the garlic and continue to cook for two minutes. Add the flour,, stir to combine, and cook for one minute.
  4. Pour in the wine and brandy and simmer for two minutes. Pour in three cups of broth and bring to a boil. Add the sour cream, mustard, lemon juice, and 1 teaspoon of salt.
  5. Add the beef back to the Instant Pot, cover and secure the lid to the lock position. Hit cancel and press the Manual (high pressure) button, setting the timer for 12 minutes. When the machine beeps (about 23 minutes later). Hit cancel and use the quick release to release the steam before removing the lid.
  6. Add in the noodles and parsley, cover and seal the lid. Press the manual (high pressure) button, setting the timer for 5 minutes. When the Instant pot beeps (about 12 minutes), quick-release the pressure and remove the lid.
  7. Season to taste if needed and serve warm.
Recipe Notes

Recipe by Lisa Soldo-Johnson for www.culinarybutterfly.com

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