This beef stroganoff recipe comes with dairy-free options

6 Instant Pot recipes including cheesecake, risotto and yogurt

Her goal is to provide people with many options to eat well, even when time is limited. For her, that means a Paleo diet full of vegetables, fruits, and “good” protein. I avoid processed sugar.

I can get on board with processed sugars, but others are part of my eating habits and I want that variety. I’m trying to cut down on sodium (I noticed Walker suggested coconut aminos in her stir-fry sauce recipe, though cauliflower usually doesn’t please me).Rice, I added some to regular rice. You can mix it up and get your veggies in and cut out the carbs.

I learned a lot by reading her cookbook of composing sauces and seasonings and exploring her different ways of making substitutions without sacrificing flavor or texture.

When I saw her eating fresh beef stroganoff, I jumped at it. This is my favorite dish, but I haven’t made it in years. Walker likes it too. When she was a child, her mother made hamburgers using her helpers, then added canned cream to her sour cream and mushroom soup to her.

Walker still craves her mother’s hot pot dish, so she recreated it and has become a favorite among readers. She offers a multicooker version that can go the Instant Pot route or the slow cooker path.

If you read the recipe, you’ll see that Walker suggests ghee or avocado oil as the cooking fat. I eat dairy, so sour cream can easily be used by him in 1/3 cup, but I also recommend dairy-free heavy (or sour) cream. If you don’t want to go dairy-free, she also suggests this option: omit the sour cream and replace it with 2 1/4 teaspoons fresh lemon juice and 1 3/4 teaspoons apple cider vinegar. and add soup. Whisk 1/4 cup unsweetened raw cashew butter with arrowroot or cornstarch and water. I tried it with the Instant Pot version and it worked fine.

She also recommends serving a rich, meaty stew with cauliflower rice, grain-free noodles, or roasted potatoes. It’s free, but I knew my cravings couldn’t be satisfied with anything other than egg noodles. So you can decide which vegetables or starches make the most sense to you.

Cooking, like life, is all about choices.

instant pot beef stroganoff

I tested this recipe in a 6-quart Instant Pot and slow cooker.

To use the slow cooker: Once the meat and onions are browned on the stove, transfer to the slow cooker. Increase broth to 1 1/4 cups, add all remaining ingredients except sour cream mixture, cover, and cook over low heat for 8 hours or high heat for 4 hours. Stir in sour cream mixture and continue as directed. (If you want your slow-cooked sauce to be thicker, you can transfer it to the stove before adding the sour cream mixture. Place in a saucepan over medium-high heat and cook, stirring frequently, until thickened, 2 to 3 minutes. increase. .)

Note: Coconut aminos, a brown liquid seasoning made from the fermented sap of coconut blossoms, are gluten- and soy-free.

depository: Refrigerate stroganoff and noodles separately for up to 4 days.

Save this recipe? Click the bookmark icon under Serving Sizes at the top of this page, then Stories saved in My Post.

Expand this recipe and get a print-friendly desktop version here.

• 2 tablespoons ghee, avocado oil or other neutral oil
• 1 small yellow onion (5 oz), diced
• 1 1/2 teaspoons fine salt, divided
• Cut 3 pounds of beef stew meat into 1 inch cubes
• 1/2 teaspoon freshly ground black pepper
• 8 ounces chopped white button mushrooms
• 1/2 cup unsalted beef broth, more if desired
• 4 cloves of garlic, minced or finely grated
• 3 tablespoons coconut aminos (optional, see note)
• 1/2 teaspoon dried thyme
• 1/2 cup sour cream (can be substituted with non-dairy sour cream)
• 1 tablespoon arrowroot powder or cornstarch
• 1 tablespoon water
• Cooked egg noodles, cauliflower rice, rice, or boiled potatoes (for serving)

Set your programmable multicooker (such as an Instant Pot) to SAUTE. Heat the pan for 2 minutes, then add the ghee or oil, the onion and 1/2 teaspoon salt and sauté for 3-4 minutes until the onion begins to soften.

Season the beef all over with the remaining salt and pepper. Working in batches, add meat to pan and cook, stirring occasionally, until browned evenly on all sides, about 2 minutes. As each batch browns, transfer to a clean plate. When the whole is browned, press the cancel button.

Return the browned meat and any standing gravy to the pan, add the mushrooms, broth, garlic, coconut aminos (if using), and thyme, and stir until combined. Make sure the steam valve is sealed. Select PRESSURE (HIGH) and set it to 20 minutes. (It may take about 5 minutes for pressure to build up before cooking starts.)

Meanwhile, whisk together sour cream, arrowroot or cornstarch, and water in a small bowl.

After 20 minutes, manually move the pressure release handle to release the pressure and cover your hands with a towel or oven mitt. Keep hands and face away from vents when releasing steam. Stir in sour cream mixture, return pan to SAUTE, and bring sauce to a boil. Cook, stirring frequently, until sauce is thick and creamy, adding more broth if needed (2 to 3 minutes).

Turn off the appliance and serve over the desired grain or starch.

8.0 per serving (1 1/4 cup + 3/4 cup noodles)

Calories: 469; Total Fat: 17 g; Saturated Fat: 6 g; Cholesterol: 151 mg. Sodium: 747 mg; Carbs: 37 g; Fiber: 2g Sugar: 5g Protein: 44g

8. per serving (1 1/4 cups)

Calories: 303; Total Fat: 14 g; Saturated Fat: 5 g; Cholesterol: 116 mg;

This analysis is an estimate based on available ingredients and this formulation. It is not a substitute for the advice of a nutritionist or nutritionist.

Adapted from “Health in a hurry” Danielle Walker (Penguin Random House, 2022).

Tested by Anne Maloney and Susie Leonard.email a question to voraciously@washpost.com.

Expand this recipe and get a print-friendly desktop version here.

Visit Recipe Finder for over 9,900 post-tested recipes.

Are you the one who made this recipe?Take a photo Tag me on Instagram #eatvoraciously.