Instant Pot Best Ever Beef Stroganoff

Most people don't think of beef stroganoff as being company-worthy, but this recipe is so insanely good thanks to the Boursin cheese that it could be served in a 5-star restaurant...it's that amazingly flavorful!

Instant Pot Best Ever Beef Stroganoff

Yield:  6 servings

Approximate Total Time:  2 hours, 10 minutes
Electric Pressure Cooker Size:  6 quarts

Jeffrey of Pressure Luck Cooking has many fabulous recipes, but Instant Pot Best Ever Beef Stroganoff is one of his best and can be found here:  https://pressureluckcooking.com/recipe/instant-pot-beef-stroganoff/

PC Beef Stroganoff 101:

While this recipe is fabulous, I strongly suggest these changes to the original recipe:

1)  Buy regular beef stew meat.  Do NOT purchase "lean" stew meat.  I buy 2 pounds for this recipe.  I suggest changing the cooking time in the recipe to a full 30 minutes with a complete natural release.  I find the times listed in the recipe do not produce tender beef.

2)  I use Better than Bouillon for my beef broth, which is saltier in nature.  So I use 1.5 tsp. of Kosher salt and 1 tsp. of pepper.  Kosher salt is different from regular table salt, so do not substitute one for the other.  Depending on whether you use homemade or store bought broth, you may need more or less Kosher salt.  Start with 1 tsp. of each (Kosher salt and pepper) as you can add more before serving.

3)  This recipe moves quickly once started so have all your ingredients prepared, measured out, and ready to go before you start cooking.  Dice the onion and set aside.  Remove and discard the mushroom stems and slice the caps setting aside.  Measure out the garlic, white wine, Dijon mustard, seasoned salt, beef broth, and dried thyme and set aside.  Season the meat with the Kosher salt and pepper, rub it in well, and set aside.  

4)  I use 8 ounces of mushrooms instead of 16.

5)  An additional 1/4 cup of beef broth can be substituted for the wine if you do not wish to use wine.

6)  I use 3 tbsp. of cornstarch with just enough cold water to make the mixture a liquid instead of the amounts listed in the recipe.
 

7)  I highly, highly recommend using the Boursin cheese in place of cream cheese.  It really sends this recipe over the top and makes it 5-star worthy.  Boursin cheese is usually located in the deli section near the fancy cheeses and cured meats.  I purchase mine at Wal-Mart or Price Cutter.

8)  This video shows the easiest and best way to crush garlic!  

https://www.youtube.com/watch?v=AMKwdzKjpTU

9)  I cook a 16-ounce package of egg noodles during step 7 of the recipe, so they'll be hot when ready to serve.

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Orange Pineapple Salad

Orange Pineapple Salad is light, creamy, and has just the right amount of sweetness.  My mother made this for many a holiday meal meaning that this recipe has been in my family for over 50 years.♥

Orange Pineapple Salad

1 (24 oz.) carton small curd cottage cheese

1 (3 oz.) box orange Jello

1 (8 oz.) can crushed or chunk pineapple, drained

1 (11 oz.) can mandarin oranges, drained

1 (8 oz.) carton whipped topping, thawed

Combine cottage cheese and dry Jello.  Add drained pineapple and oranges.  Fold in 2/3 of the container of whipped topping (about 2 cups).  Chill until served.

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My mother got this recipe from family friend Irma Pender.

Coconut Cream Candy Bar Pie

Coconut Cream Candy Bar Pie is like a pie and candy bar combined.  No-bake and quick to make with only 265 calories per slice, you can indulge any time!  Full fat/sugar ingredients can be substituted if desired, and it will be just as delicious!

Coconut Cream Candy Bar Pie

Marlene Koch is known for her healthy, tasty recipes.  This pie recipe is no exception and can be found here:  http://marlenekoch.com/15-minute-coconut-cream-candy-bar-pie/

Notes:

*It's easier to toast the coconut evenly by toasting it in the oven.  Preheat the oven to 325 degrees.  Spread coconut on a baking sheet and bake until light brown (about 10-15 minutes).  Stir every two - three minutes.  Let cool slightly.

*I use regular hot fudge topping instead of the sugar-free chocolate ice cream topping called for in the recipe.  When it's time to add it, remove the lid from the hot fudge topping and microwave according to label directions.  Drizzle fudge sauce over pie and follow the rest of the recipe directions.

*I make my own crust following this delicious recipe!

Oreo Cookie Crust:  http://easyaspiecanbe.blogspot.com/2014/12/oreo-cookie-crust.html

 Baking Tip for Easily Removing a Piece of Crumb-Crust Pie:  Just before serving, rub the outside of the filled pie plate with a warm, damp towel.  This softens the butter in the crust, making it less likely to stick to the pie plate.  To prepare the towel, rinse it in very hot water, then wring it well.

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