Grammy's Kitchen · Beef Stroganoff · Instant Pot Beef Stroganoff
One of 136 beef stroganoff recipes we measured
22 cooks on www.spendwithpennies.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 136.
| this recipe | typical | |
|---|---|---|
| liquid | 78% | 98% |
| fat | 3% | 6% |
| aromatics | 17% | 21% |
| salt | 0% | 0% |
| thickener | 4% | 2% |
| vegetables and beans | 31% | 33% |
| collagen idx | 0.8 | 0.8 |
| marbling idx | 0.8 | 0.6 |
Adapts cleanly: nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 907 g | 2 pounds beef chuck roast (cubed or stew meat) |
| 30 g | 1/4 cup all-purpose flour |
| 2 g | 1/2 teaspoon kosher salt |
| 1 g | 1/2 teaspoon black pepper |
| 27 g | 2 tablespoons vegetable oil |
| 150 g | 1 large onion (chopped) |
| 118 g | 1/2 cup red wine |
| 360 g | 1 1/2 cups beef broth |
| 16 g | 1 tablespoon Worcestershire sauce |
| 13 g | 1 tablespoon Dijon mustard |
| 0 g | 1/4 teaspoon dried thyme leaves |
| 280 g | 4 cups cremini mushrooms (or white mushrooms, sliced) |
| 8 g | 1 tablespoon cornstarch |
| 227 g | 8 ounces sour cream |
| 454 g | 16 ounces egg noodles (measured dry and cooked to package instructions, about 8 cups) |
Method: 11 steps, published by www.spendwithpennies.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I had trouble with the „burn“ reading. Before you say anything… I did thoroughly scrape and deglaze, and I was following the recipe exactly. I have a lot of experience with my pressure cooker and don’t usually get a „burn“ reading over and over again. I switch” — a cook
“Followed this recipe step by step but found that it tasted pretty bland, even after seasoning to taste. I wasn’t sure if 4 cups of sliced mushrooms is the norm, but it seemed like WAY too many. I think the amount of mushrooms drowns out the flavor of the dish.” — a cook