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Necessary cookies are absolutely essential for the website to function properly. Need a quick and comforting weeknight dinner? This is the best beef stroganoff recipe ever and QUICK! Ground beef, sour cream and pasta combine in 20 minutes for am easy dinner your whole family will love. Don’t leave it uncovered or it will dry out. You can keep this in the refrigerator for several days in a covered container. Make extra if you want leftovers since it reheats well. Thats it! Your very basic beef stroganoff recipe is finished and you can feed your family. Plate and top with fresh parsley if you have it. Drain the cooked pasta and add to the pan. Once the ground beef it cooked, add in the cream of mushroom soup and sour cream. If there is a lot of grease, drain and rinse under hot water and return to the pan. While that is cooking, saute the ground beef until it is no longer pink. This dinner recipe is so easy to make, even my teenagers can do it alone when I tell them they have to of course!įirst things first, boil the pasta. How to make this beef stroganoff with sour cream Add more or less sour cream depending on how creamy you want it.I go with organic whenever I can but it isn’t required.I keep it simple with dried oregano, salt and pepper go light on the salt since you are using a canned soup in it. If you don’t, make sure to drain the cooked ground beef or your final dish will be greasy. They cook fast and since they are small, everything holds well together. Serve with parsley or scallions on top.So, here are a few basic tips for making this beef stroganoff with sour cream:.Serve once the cheese has melted, you can also stir it in or transfer the beefaroni to a casserole dish and melt the cheese under broil in the oven. Add the cheese and cover with a regular glass lid for 5 minutes. Open the lid and stir the contents of the pot.Then use the top valve to release the remaining pressure manually (quick release). Then, once done, allow the pressure to release naturally for 5 minutes (leave the pot alone!). Pressure cook on Manual/Pressure Cook function for 4 minutes on HIGH pressure.Spread tomato sauce and tomato paste on top, do not stir! Scatter cubes of butter on top of the tomato sauce and lock the lid.Again, this helps to prevent the Burn error as pasta can sometimes stick to the bottom. Add the elbow pasta on top, spread but don’t stir.Add 2 cups of water and stir through, scraping the bottom of the pot with a spatula.Add garlic, herbs and spices and stir through.Make sure to break the meat apart as much as possible. Cook for 4-5 minutes until the meat changes color. Press the Saute button and once the pot is hot, add the olive oil and ground beef.A lovely green salad or some steamed veggies will complement the dish well. You can add more grated Parmesan or other cheese once in bowls. Serve beefaroni with parsley or scallions on top. Serve once the cheese has melted, you can also stir it in or transfer the beefaroni to a casserole dish and melt the cheese under broil in the oven.Add the grated cheese and cover with a regular glass lid for 5 minutes.

Pressure cook on Manual/Pressure Cook function for 4 minutes on HIGH pressure. Scatter cubes of butter on top of the tomato sauce and lock the lid. Spread tomato sauce and tomato paste on top, do not stir! Once the meat and liquid are well stirred, add the elbow pasta on top, spread but don’t stir. Add 2 cups of water and stir through, scraping the bottom of the pot with a spatula. Add garlic, herbs and spices and stir through. Saute ground beef for 4-5 minutes until the meat changes color. We used Instant Pot Duo classic 6-quart model. Here are step-by-step photos to guide along. You will find the full list of ingredients, recipe and nutritional breakdown in the recipe card below.

Making beef and elbow macaroni recipes