We LOVE Beef Stroganoff! I’ve been making if for a long time, and we especially like it now because it is LO Carb! Yes. Think about it: Beef (just don’t roll it in flour), onion, mushroom, sour cream, broth. All perfectly acceptable on a Lo Carb diet. This time I made the dish in the Pressure cooker, and apparently added too much liquid, since it came out too juicy. I almost threw away the excess juice until I realized how delicious it was, PLUS the fact that I really never throw away anything. Also, I remembered that Safeway has those delicious soups (love the Tomato Basil especially). One of those soups is “Beef Stroganoff Soup”. Well heck! I’ve got it right here and I didn’t even mean to!
BEEF STROGANOFF SOUP (pressure cooker*)
2-3 lbs. stew meat, cut into bite sized chunks. You can use any good cut of beef. I just bought already cut up stew meat
1 large finely sliced onion
1 lb. sliced mushrooms
1 cup Red wine
1 Tbs. Worcestershire sauce
2 cups Beef broth (If you use soup base, one tsp. paste per cup water)
1 small can tomato sauce
Put everything in the Insta Pot (or Pressure cooker)* and set time for 35 minutes. When it’s done and pressure has released, remove lid and add a carton of sour cream or Mexican Cream. (See below). Stir it up!
Stir cream in until smooth. Taste for flavor. I always use beef soup stock to make broth
*If you don’t have a pressure cooker this can be made on stovetop or oven. For oven, cover and cook 3 or 4 hours at 325. (Or all day at 250 degrees–at least 8 hours.)
This “mistake” made me think of other soups. How bout corned beef and cabbage? I always love that juice. I’ll come up with many more! Ask me how I know…