Can I use yogurt instead of sour cream in stroganoff?

Yes, you can! Use plain Greek yogurt as a healthier, tangier alternative to sour cream. Add it at the very end of cooking to prevent curdling. It creates a creamy texture with a slightly sharper flavor.

Do you put paprika in stroganoff?

Absolutely! Paprika, especially smoked paprika , adds warmth and subtle depth to the dish. It’s not required but highly recommended if you enjoy a hint of smoky flavor in your instant pot beef stroganoff .

What is beef stroganoff seasoning made of?

Traditional beef stroganoff seasoning includes: Salt and pepper Garlic Paprika Worcestershire sauce Onion powder (optional) Dijon mustard (optional) These ingredients combine to create a savory, rich, slightly tangy sauce that defines stroganoff’s signature flavor.

How to make stroganoff better?

To level up your beef stroganoff : Sear the beef before pressure cooking. Use full-fat sour cream or a splash of heavy cream. Add mustard or tomato paste for depth. Finish with fresh herbs like parsley or thyme. Also, don’t skip tasting and adjusting seasoning at the end.

Why do Brazilians eat stroganoff?

Stroganoff became popular in Brazil in the mid-20th century and has remained a staple ever since. It’s easy, adaptable, and often served at gatherings. Brazilians often tweak the dish with ketchup, heavy cream, and crispy potato sticks —creating a sweet, creamy, and crunchy combination beloved by all ages.

Is beef stroganoff English?

No, beef stroganoff is not English . It originated in 19th-century Russia, named after the Stroganov family. However, its popularity in English-speaking countries like the U.S. and the U.K. has led to countless adaptations, including this instant pot beef stroganoff version.

What is the best meat to buy for beef stroganoff?

The top choice is beef chuck roast , thanks to its rich marbling and flavor. Other great options include: Sirloin steak Top round Tenderloin (for upscale versions) Pressure cooking helps break down tougher cuts, making instant pot stroganoff a budget-friendly yet delicious option.

Best Easy Instant Pot Beef Stroganoff Recipe

Ingredients

Scale

2 pounds stew meat
Salt and pepper, to taste
1 cup sliced mushrooms
3 teaspoons minced garlic
3 tablespoons butter
2 tablespoons flour
3 cups beef broth
4 tablespoons Worcestershire sauce
10 ounces egg noodles
½ cup sour cream
2 tablespoons cornstarch + ¼ cup beef broth or cold water (optional, for thickening)

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Instructions

Set Instant Pot to SAUTÉ mode. Add butter, garlic, and mushrooms.
Once butter is melted, sprinkle in flour and stir to coat mushrooms evenly.
Add beef broth, Worcestershire sauce, and stew meat. Stir well.
Seal the lid, turn valve to SEALING, and set to PRESSURE COOK (MANUAL) for 15 minutes.
Perform a quick release. Once pressure is released, stir in egg noodles.
Reseal the lid, cook on PRESSURE COOK for 3 more minutes.
Quick release again, then stir in sour cream. Adjust seasoning with salt and pepper.
(Optional) To thicken sauce: set to SOUP or SAUTÉ, whisk cornstarch with broth, stir in, and cook until thickened.

Notes

Serve with mashed potatoes, rice, or garlic bread for variety.
Can substitute sour cream with Greek yogurt.
Store leftovers in an airtight container for up to 4 days.
Freeze without noodles for best texture when reheating.

Author: Leona
Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Pressure Cooking
Cuisine: American, French

Nutrition

Serving Size: 1
Calories: 700 kcal
Sugar: 5 g
Sodium: 1015 mg
Fat: 21 g
Saturated Fat: 8 g
Unsaturated Fat: ~11 g
Trans Fat: 1 g
Carbohydrates: 60 g
Fiber: 3 g
Protein: 65 g
Cholesterol: 216 mg