I prefer “quick and easy” over “hard and all day” cooking. I use my Instant Pot several times a week. Here’s a hearty meal to please everyone in the family while still being KETO approved.
Ingredients:
- 2 T EVOO (Extra Virgin Olive Oil)
- 1-2 pounds Beef Stew pieces, or steak pieces
- 1 small Onion, chopped
- 1 Clove Garlic, minced
- 1 C. Mushrooms, sliced
- 1 C. Beef Broth
- 1 C. Heavy Whipping Cream
- 1/2 C. Sour Cream
- 1 T. Parsley, chopped
- 1 tsp. Salt
- Pepper, to taste
- Dreamfields Pasta or your choice of a “base” for your Stroganoff to be served on top of
In your Instant Pot (saute mode), heat the EVOO. Add seasoning beef (salt and pepper) and saute for about 2 minutes until lightly browned. Remove the beef from the Instant Pot and set aside on a plate. Add in the onion, mushroom, and garlic and saute until cooked, about 5 minutes. Add back the beef. Pour in the beef broth. Seal the lid and cook on high pressure for 15 minutes (can use the poultry preset). When done with this cooking cycle, release the pressure. Add the heavy cream. Change to Saute mode to keep the heat going. When this starts to thicken, turn to warming mode. Stir in the sour cream. Serve on top of Dreamfields Pasta or thick cut sauted green beans. Sprinkle parsley on top. ENJOY!
