Stroganoff has many variations, some more sophisticated than others. Most of my stroganoff memories involve uninspired combinations of ground beef and cans of cream of mushroom soup. This is quick and filling, but forgettable. This week, I found a way to combine a version of a Cook’s Illustrated mushroom sauce, Instant Pot pork butt, and egg noodles (or rice). The results? Not Your Mama’s Stroganoff Recipe.
This updated Stroganoff recipe also worked for my family because the meat created a broth that kids could substitute for the mushroom sauce if they won’t eat “fancy” food – dinner win! This is not a super quick dinner, but most of the time needed is in the sauce. The meat needs time in your Instant Pot (about 2 hours if you include preheating, cooking, and natural release), but no supervision. The noodles boil while you make your sauce. Buy pre-cut mushrooms to save time. With a little planning, your family can enjoy Not Mama’s Stroganoff Recipe any night.
Enjoy a delicious, creamy Stroganoff with fresh mushrooms, rich cream sauce, and tender pork.
Ingredients
- Instant Pot Pork
- 1 pork butt roast, cut into 4 to 6 large pieces
- 1 tablespoon olive oi
- 2 cups chicken broth
- 1 garlic clove
- 1 medium onion, thinly sliced
- 6 tablespoons (3/4 stick) Unsalted Butter
- 1 Medium Onion, minced
- 3 Garlic Cloves, minced
- 12 ounces white button mushrooms, cleaned and sliced 1/4 inch thick
- 12 ounces cremini mushrooms, cleaned and sliced 1/4 inch think
- 2 tablespoons minced fresh thyme leaves (fresh makes a difference in taste)
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons flour
- 1 cup chicken broth
- 2 cups heavy cream
- 12 ounces egg noodles OR 2 cups rice
- Instant Pot
- Cast Iron Skillet
Instructions
Instant Pot Pot Pork
Add olive oil to a cast iron or on-stick pan and heat to medium high. When oil sizzles, add pork pieces. Cook on each side until brown.
While meat browns, add chicken broth, garlic, and onion to the Instant Pot. Add in browned pork, seal the lid and set on meat setting for 1 hour. Allow 2 hours total for pot to heat up, cook meat, and naturally release.
Melt the butter in a large nonstick skillet over medium heat. Add the onion, garlic, and mushrooms to melted butter. Cook until the mushrooms release moisture, about 2 minutes. Add thyme, salt, and pepper and cook until mushrooms are tender, about 5 minutes. Add flour and cook for 1 minute to combine. Stir in chicken broth, then reduce heat to medium. Stir in the cream and simmer gently for about 15 minutes, stirring occasionally. Sauce will be ready when it looks like soup.
While mushroom sauce simmers, cook noodles or rice according to package directions.
Serve meat over noodles or rice. Add mushroom sauce and mix to eat. (If kids do not like mushroom sauce, add broth from pork instead).
*Sauce adapted from the Cook's Illustrated Classic Green Bean Casserole.
https://theinquisitivemom.com/2016/12/not-mamas-stroganoff-recipe.htmlDisclosure: Affiliate links are included in this post. Proceeds go to support my blog.
Laura says
This looks delicious! Can’t wait to try it out!
janie vezina says
sounds very good. my grandma used to make one that sounded similar.