15 minutes
Creamy, rib-sticking meaty, mounds of swirly noodles… beef stroganoff is a comfort-food trifecta. It’s a one pot meal that can be made on the stove in a dutch oven, in a slow cooker or an Instant Pot.
1-7 hour
5
2 lbs. beef stew meat (we used grass-fed), cut into cubes
1 onion, chopped
1 clove garlic, minced
1 cup beef bone broth (I doubled the broth)
2 tsp. paprika
2 tbsp. arrowroot, tapioca, or cassava flour
10 oz. Cremini or button mushrooms, cut in half
1 cup organic, full-fat sour cream (I used 1.5 cups)
1 package Cappello’s Fettuccine Noodles ( I used Edamame Mung Bean Fettuccine noodles, the whole box)
Salt and pepper to taste
2 tbsp. fresh parsley, chopped
Place meat, mushrooms, onions and garlic in the slow cooker. Add broth and paprika.
Cover with lid. Cook on low for 7 to 8 hours or on high for 5 hours.
Whisk flour, sour cream, mustard, and steak sauce until well blended. Add to ingredients in the slow cooker and stir well. Cover and cook on low for 15 minutes.
Remove lid and add noodles. Stir and cover. Cook on high for 2 minutes.
Turn off the slow cooker or turn to warm if not serving right away. Sprinkle the dish with parsley (unless you have a picky eater who won’t eat garnishes) and serve.
Place meat, mushrooms, onions and garlic, broth, and paprika inside the pot.
Cook on Manual High for 45 minutes.
Do a Quick Release and, once the pressure is released, open the cover.
Whisk flour, sour cream, mustard, and steak sauce until well blended. Add to pot. Cook on Manual High for 2 minutes. Do a Natural Pressure Release.
In the meantime, cook pasta noodles in a pot on the stove according to package directions.
Drain water from the pot and stir sauce with noodles. Add chopped parsley and serve.
Calories 959
Carbs 22 grams
Fat 57 grams
Protein 82 grams
