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Instant Pot Stroganoff Recipe (Dairy Free!)

If you’ve got meat-loving friends or family members who are not excited about the idea of eating “clean cuisine”, this dairy free Instant Pot Beef Stroganoff Recipe is a dish that will surely win them over. I promise nobody will believe it is dairy free!

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Ingredients

  • 3 tablespoons cassava flour, divided (Note: If NOT gluten-free sprouted spelt flour can be substituted) 
  • 2 teaspoons Himalayan pink salt, divided
  • 1 teaspoon black pepper, divided
  • 7 tablespoons extra virgin olive oil, divided
  • 2 pounds organic, pasture-raised beef top sirloin steak, cut crosswise into strips about ½ inch wide
  • 1 ½ yellow onions, thinly sliced
  • 5 cloves garlic, minced
  • 1 cup dry red wine
  • 2 cups organic beef broth
  • 1 ¼ cups Clean Cuisine Sour Cream recipe 
  • 1 tablespoon sherry
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons Dijon mustard
  • 4 sprigs fresh thyme
  • 8 cups shitake mushrooms, stems removed and sliced into thin strips
  • 8 cups cooked whole grain penne pasta or fettucine (see notes below)
  • 2 cups frozen petite peas, thawed
  • ½ cup fresh chopped parsley

Instructions

  1. In a bowl, stir together the cassava flour, 1 teaspoon salt, and ½ teaspoon pepper. Roll the beef strips in the seasoned flour and set aside.
  2. Set the Instant Pot setting to “SAUTE” and add 2 tablespoons of the oil. Once the oil is hot, add the beef strips and cook, turning occasionally, until brown on all sides, about 5 minutes. Remove beef from the pot and transfer to a large bowl.
  3. Keeping the Instant Pot setting on “SAUTE”, add 3 tablespoons of the oil to the pot. Add the onions and sauté until tender, about 5 minutes. Add the garlic and sauté for about 30 seconds. Season the onions with ½ teaspoon salt and 1/4 teaspoon pepper. Add the wine and broth, and cook for 5 minutes, stirring and scraping up the browned bits on the pan with a wooden spoon.
  4. In a small bowl, whisk together the Clean Cuisine sour cream, sherry, Worcestershire sauce and Dijon mustard. Add the sauce to the pot and stir all of the ingredients together with a wooden spoon. Add the beef strips back to the pot. Add the thyme. Set Instant Pot setting to “PRESSURE COOK” and adjust the “+” or + “-” to 15 minutes.
  5. When the timer goes off, you can perform a quick release by moving the Pressure Release to “VENTING”, or you can let the pressure release naturally and leave the Beef Stroganoff on the “KEEP WARM” setting for up to 6 hours.
  6. Just before serving, transfer the beef-cream mixture to a large pot. Set the Instant Pot setting to “SAUTE” and add the remaining 2 tablespoons of oil to the pot. Add the shitake mushrooms and saute until soft, about 5 minutes. Season with the remaining 1/2 teaspoon of salt. Transfer the beef-cream mixture back to the pot with the mushrooms and heat over “SAUTE” until warm.
  7. Serve over pasta and peas. Garnish with fresh parsley.

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Notes

Traditionally, Beef Stroganoff is served over buttered egg noodles. However, since I have yet to find a clean egg noodle brand I usually serve my Beef Stroganoff over brown rice penne pasta. If you have a grain or gluten intolerance, you can always substitute lightly cooked zucchini noodles.

Brown Rice Penne Pasta Recommendation: I like Lundberg brand organic brown rice penne pasta.

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