Serve Beef Stroganoff with sautéed green beans and a glass of Blueberry Mead Off-dry!
Ingredients:
2 lbs. beef stew meat and/or chopped chuck roast
1/3 c. flour
2 t. salt
1/4 t. black pepper
1/4 t. nutmeg
1/4 t. garlic powder
1 t. Herbs de Provence
2 Tablespoons neutral oil (light olive, avocado, etc.)
1 large onion, sliced
8 oz cremini mushrooms, sliced
1/2 c. Starrlight Mead Blueberry Mead Off-dry
3 cups beef broth
1 12 oz package egg noodles
3/4 c. sour cream
3 T. chopped fresh parsley/1 t. dried parsley
salt and pepper to taste
Directions:
Instant Pot version
Combine flour, salt, pepper, garlic powder, and nutmeg in a bag or bowl. Dry the beef and add to the flour mixture. Toss to coat.
Set Instant Pot to Sauté, add vegetable oil and brown the meat on all sides. Don't skip this step! Work in batches to not crowd the Instant Pot. Transfer browned meat to a plate/bowl.
Add onion and mushrooms to the pot and sauté until tender (5-6 minutes).
Stir in Off-Dry Blueberry mead and scrape the bottom of the pot to loosen any browned bits. Let the mead reduce/cook slightly. Stir in beef broth and return the beef to the pot. Add the Herbs de Provence and dried parsley, if using dried.
Cover and seal the lid, turn the vent to sealing, and set the Instant Pot for Manual (High Pressure) for 12 minutes. When finished, quick release the pressure and remove the lid. Add the egg noodles and stir. Cover and seal the lid, turn the vent to sealing, and set the Instant Pot for Manual (High Pressure) for 5 minutes. When finished, quick release the pressure. Stir in the sour cream and fresh parsley, if you're using fresh. Season further with salt and pepper, if needed.
Slow Cooker Version
Follow the same recipe, same ingredients in a sauté pan to start. All directions are the same until you reach the Instant Pot directions. Instead, transfer the browned meat and sautéed vegetables (deglazed with mead) to a slow cooker. Add 2 cups of beef broth instead of 3 cups. Put the slow cooker on low for 6-8 hours. Cook the egg noodles according to package directions. Add the sour cream and fresh parsley to the slow cooker when finished cooking. You may thicken with cornstarch mixed with beef broth/water, if it is not thick enough to serve over the noodles.