Summer Stroganoff

Feel a bit like I’ve been in the kitchen all day… But the food that’s coming out of that room today is bomb!

I’m not a fan of mushrooms, so this is my take on Stroganoff…

Summer Stroganoff Recipe

Ingredients

• 40 g (1/3 cup) all-purpose flour
• 4.8 g (1 tsp) kosher salt
• 1/4 tsp ground black pepper
• 1/4 tsp garlic powder
• 1/4 tsp ground nutmeg
• 2 lbs cubed stew meat
• 2 Tbsp extra virgin olive oil
• 8 oz chopped yellow squash (about 1 large after trimming)
• 160 g sliced yellow onion (about 1 large after trimming)
• 1/2 cup dry red wine – I use J. Lohr Cabernet Sauvignon
• 3 cups low-sodium beef broth
• 1 (12 oz) package wide egg noodles
• 3/4 cup light sour cream
• 3 Tbsp chopped fresh parsley leaves

Directions

1. In a large bowl, whisk together 40 g (1/3 cup) all-purpose flour, 4.8 g (1 tsp) kosher salt, 1/4 tsp ground black pepper, 1/4 tsp garlic powder, and 1/4 tsp ground nutmeg.
2. Pat 2 lbs cubed stew meat dry with paper towels the toss in flour mixture in bowl.
3. Set Instant Pot (IP) to SAUTÉ – NORMAL.
4. Once IP reads HOT, add 2 Tbsp extra virgin olive oil and heat 30 secs.
5. Working in batches, sear coated stew meat on 3 sides – let’s be real, just do the best you can to get most of it seared. It shouldn’t be cooked through.
6. Transfer seared cubes to a plate and keep warm. I stick mine in the microwave temporarily.
7. Add 8 oz chopped yellow squash and 160 g sliced yellow onion and sauté 5 mins.
8. Add 1/2 cup dry red wine and deglaze bottom of IP’s inner pot (fancy way of saying to scrape any browned bits from the bottom of the pot).
9. Add 3 cups low-sodium beef broth then seared beef and stir gently until just combined, then select CANCEL.
10. Close lid, set to SEAL, and select PRESSURE COOK (or MANUAL) for 12 mins.
11. When cooking cycle completes, do a quick release (QR), setting to VENT.
12. Once pressure pin drops, remove the lid (away from you) and set aside.
13. Add 1 (12 oz) package wide egg noodles and stir to combine.
14. Close lid, set to SEAL, and select PRESSURE COOK (or MANUAL) for 5 mins.
15. When cooking cycle completes, do a quick release (QR), setting to VENT.
16. Once pressure pin drops, remove the lid (away from you).
17. Stir in 3/4 cup light sour cream and 3 Tbsp chopped fresh parsley leaves.

NUTRITION FACTS
Servings	8
Amount Per Serving	1 1/3 cups (10.5 oz | 298 g)
Calories	460
		% Daily Value*
Total Fat	18 g	23%
Saturated Fat	7 g	35%
Trans Fat	0.4 g
Monounsaturated Fat	7.5 g
Polyunsaturated Fat	2.3 g
Cholesterol	110 mg	37%
Sodium	615 mg	27%
Total Carbohydrate	35 g	13%
Dietary Fiber	2.3 g	8%
Total Sugars	4.5 g
Added Sugars	0.8 g
Sugar Alcohols	0 g
Protein	38 g
Vitamin D	0.6 mcg	3%
Calcium	127 mg	10%
Iron	4.4 mg	24%
Potassium	735 mg	16%
Vitamin A	158 mcg RAE	18%
Vitamin C	7 mg	8%
* The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

#InstantPot