Instant Pot Beef Stroganoff Recipe (from Frank Lloyd Wright’s A Taste of Taliesin West Cookbook)

January 9, 2020Van
Blog post

Prep time: 20 minutes

Cook time: 13 minutes

Serves: 6

I’m a huge fan of architecture. Frank Lloyd Wright in particular. As a kid on trips up to Los Angeles I’d see his remaining structures and wonder who was behind these fantastic pieces of art. A few years back my husband surprised me with an impromptu trip to Taliesin West—Wright’s Home in Scottsdale Arizona. We did the unforgettable tour and had a coffee on the premises. The setting was otherworldly. Of course no trip to a historic site nowadays is complete without a trip through the gift shop… Taliesin actually has unique items in theirs much to my surprise!

One item of interest for me was the Taliesin West Cookbook. Wright and his disciples lived a very agrarian life on the property, learning to cook and grow much of their own vegetables. This fascinating cookbook has all of the favorite feasts of the Master, and of course approved by Mrs Wright who was supposedly a great cook in her own right.

One recipe in particular that caught my eye was the beef stroganoff, an 80+ year old recipe. This dish is a perennial favorite of my family and we always stock these great German egg noodles in the pantry (purchase here) , so making this was a no brainer.
This has to be the best recipe I’ve found for this dish. Tangy, hearty and oh so creamy. Don’t pass this one up. Get out a nice glass of wine and some architecture books, sit and relax and imagine spending the night with Mr Wright holding court in his desert oasis.

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Instant Pot Beef Stroganoff Recipe (from Frank Lloyd Wright’s A Taste of Taliesin West Cookbook)

Instant Pot Beef Stroganoff Recipe (from Frank Lloyd Wright’s A Taste of Taliesin West Cookbook)

Instant Pot Beef Stroganoff Recipe (from Frank Lloyd Wright’s A Taste of Taliesin West Cookbook)

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Instant Pot Beef Stroganoff Recipe (from Frank Lloyd Wright’s A Taste of Taliesin West Cookbook)

  • Prep time: 20 minutes
  • Cook time: 13 minutes
  • Serves: 6

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Ingredients

  • 2 Pounds Beef Sirloin, cut into ½ inch slices
  • 8 Tablespoons Salted Butter, divided
  • 1 Medium Onion, grated
  • 2½ Teaspoons Kosher Salt
  • ½ Teaspoon Ground Black Pepper
  • 8 oz Sliced Mushrooms
  • ¾ Cup White Wine
  • ¼ Cup Water
  • 1 Cup Sour Cream
  • 16 oz Wide Egg Noodles
  • Chopped Parsley for garnish

Method

  • 1)

    Season the the sliced beef with 2½ Teaspoon Kosher Salt and ½ Teaspoons Ground Black Pepper. Choose Sauté on High on the Instant Pot, when it’s hot add 4 Tablespoons of Salted Butter. Once the butter has melted, add the sliced sirloin to the pot, brown the beef very well (this can take up to 15 minutes). Add the grated Onion and sliced Mushrooms – sauté for a few minutes.

  • 2)

    Add ¾ Cup White Wine, ¼ Cup Water, and the remaining 4 Tablespoons of Salted Butter. Scrape the bottom of the pot well to avoid the burn notice (this Zyliss spatula is fantastic for the Instant Pot). Seal the lid and choose High Pressure / Manual and set for 13 Minutes. Cook the 16 oz of Egg Noodles on the stove top according to the package instructions. When the timer on the Instant Pot is up wait 13 minutes before switching the knob to venting. Once the pin drops, open the lid. Add in the cooked Egg Noodles and 1 Cup of Sour Cream (add an extra ½ Cup of Sour Cream if you want it extra creamy). Taste and season with more salt if needed, stir well and garnish with parsley before serving. Enjoy!

↓ Supplies to make this recipe ↓

 










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