We’ve got a blizzard going on in our neck of the woods. This calls for comfort food.
I know, I know, stroganoff automatically goes over noodles, right? Well, you can do it that way, but this household likes potatoes. Hey, you can even serve it over rice or quinoa or whole grain barley or not over anything.
The Instant Pot (or a pressure cooker) and the coffee make the meat tender. The sherry or red wine adds “depth of flavor,” as I hear in all the cooking shows (well, it makes it better is what it does).
1 pound beef stew meat, cut into bite-size pieces
1 medium onion, diced
1 tablespoon (heaping) minced garlic
1 cup strong brewed coffee
spices to taste: cloves, basil, paprika, parsley, celery seed
salt to taste
1 tablespoon Worcestershire sauce
1/4 cup cooking sherry or red wine
1 tablespoon tamari sauce
1 cup hot water
1/2 – 1 cup instant potato flakes
1/2 cup sour cream
hot mashed potatoes
Set pressure cooker to sauté. Sauté onions and beef until browned. In the last five minutes, add garlic.
Add just a bit of the coffee, and stir up the browned bits.
Add the rest of the coffee, the hot water, the spices, salt, Worcestershire sauce, tamari, and sherry or red wine. Stir.
Push Cancel. Put the lid on, and seal.
Set the Instant Pot to meat/stew, set for 20 minutes.
At the end of the 20 minutes, allow natural pressure release for at least ten minutes. After ten or fifteen minutes, release the pressure. Remove the lid.
Stir in the potato flakes: add enough to thicken. (This should be a bit thicker than you want it to end up, as it thins out a bit after you add the sour cream.)
Push Sauté, and let the mixture come to a low simmer.
Turn off the Instant Pot.
Stir in the sour cream; stir until completely incorporated.
Serve over hot mashed potatoes.