Easy Gluten-Free Beef Stroganoff (One Pot - Instant Pot / Stovetop)

Ingredients

• 1-1.25 pounds sirloin steak or beef tenderloin, cut into 2-inch chunks
• 2 tablespoons garlic-infused olive oil (or EVOO + 2 cloves minced garlic if not needing low FODMAP)
• 2 tablespoons unsalted butter or ghee
• 1/2 cup leek greens, finely-chopped (or white onion if not needing low FODMAP)
• 1 (10-ounce) can sliced mushrooms, drained, rinsed, and patted dry
• 1/4 cup dry white wine (or low sodium beef broth, low FODMAP if needed)
• 2 cups low sodium beef broth (homemade or store-bought), low FODMAP if needed
• 1 tablespoon Dijon mustard
• 1 tablespoon coconut aminos or tamari sauce
• 1 tablespoon dried chives
• 1 teaspoon kosher salt, plus more for sprinkling
• 1/2 teaspoon ground black pepper, plus more for sprinkling
• 1 teaspoon fresh dill, chopped, or 1/2 teaspoon dried dill, plus more for optional garnish
• 7 ounces brown rice fettuccine noodles, broken in half
• 2/3 cup sour cream, lactose-free if needed, or coconut cream

Instructions

1. 1

   Prep Instant Pot and Season Steak: Hit “Sauté” on your 6-quart Instant Pot, 8-quart Instant Pot, or comparable electric pressure cooker. While the pot is heating up, pat the steak dry with paper towels and generously sprinkle with kosher salt and freshly-ground black pepper.

2. 2

   Sear the Steak: Once the Instant Pot display reads “Hot,” add the garlic-infused olive oil and swirl the pot to coat. Add the steak chunks in a single layer, searing for 1-2 minutes per side, turning each piece once it naturally releases from the pot. Once seared (but not fully cooked through), transfer steak to a plate to rest.

3. 3

   Sauté the Leeks and Mushrooms: Add butter or ghee to the pot, allowing it to melt and coat the surface. If using actual garlic, add and sauté for 30 seconds, stirring constantly. Add leeks (or onion) and mushrooms and sauté until softened, about 2 minutes (longer if using onion), stirring frequently.

4. 4

   Deglaze with Wine or Broth: Pour in the white wine (or additional broth if omitting wine) and let it reduce for about 1 minute, stirring occasionally, and scraping the bottom of the pot clean with a plastic spoon or spatula (I use an Instant Pot spatula).

5. 5

   Add Broth and Seasonings: Hit “Cancel” on the Instant Pot. Add 2 cups of beef broth, Dijon mustard, coconut aminos (or alternatives), dried chives, kosher salt, ground black pepper, and dill, stirring to combine.

6. 6

   Layer the Noodles and Steak: Arrange the noodles in the broth in a crisscross pattern (this helps prevent clumping - see photo above). Slice the seared steak into 1/4-inch strips against the grain and lay the strips on top of the noodles. Using a spatula, scrape any juices from the steak from the plate into the pot (leave no flavor behind!).

7. 7

   Pressure Cook: Secure the lid on the Instant Pot. Hit the “Pressure Cook” or “Manual” button and set the pressure release valve to “Sealing.” Set the timer for 7 minutes.

8. 8

   Quick Pressure Release: Once the cooking cycle has completed, quickly release the pressure. Carefully open the lid and stir the beef and noodle mixture to combine.

9. 9

   Stir in Sour Cream and Garnish: Stir in the sour cream or coconut cream, garish with fresh dill sprigs (if desired), and serve warm. The sauce will thicken as it stands.

10. 10

    Prep Pot and Season the Steak: Heat a large pot or Dutch oven over medium-high heat on the stovetop. While the pot is heating up, pat the steak dry with paper towels and generously sprinkle with kosher salt and freshly ground black pepper.

11. 11

    Sear the Steak: Once the pot is hot, add the garlic-infused olive oil and swirl to coat the bottom. Add the steak chunks in a single layer and sear for 1-2 minutes per side, turning each piece once it naturally releases from the pot. Once browned but not fully cooked, transfer the steak to a plate to rest.

12. 12

    Sauté the Leeks and Mushrooms: Reduce the heat to medium and add the butter or ghee to the pot. Once melted, if using garlic, add and sauté for 30 seconds, stirring constantly. Add the chopped leeks (or onion) and mushrooms, stirring frequently for about 2 minutes until softened (longer if using onion).

13. 13

    Deglaze with Wine or Broth: Pour in the white wine (or extra broth if you prefer not to use wine) and cook for 1 minute to reduce slightly and scrape any flavorful bits from the bottom of the pot with a plastic spoon or spatula.

14. 14

    Add Broth and Seasonings: Stir in 2 cups of beef broth, Dijon mustard, coconut aminos (or tamari/soy sauce), dried chives, a pinch of kosher salt, black pepper, and dill, mixing until well combined.

15. 15

    --- >Add the Noodles and Steak ---

16. 16

    Add the Noodles and Steak: Arrange the broken brown rice fettuccine noodles in the pot in a crisscross pattern (this helps prevent clumping - see photo above), making sure they’re submerged in the broth. Slice the seared steak into 1/4-inch strips against the grain and place them on top of the noodles. Using a spatula, scrape any juices from the steak from the plate into the pot (leave no flavor behind!).

17. 17

    Simmer: Bring the mixture to a gentle simmer, then reduce the heat to medium-low. Cover and cook for 12-20 minutes, or until the noodles are tender and the steak is cooked through.

18. 18

    Stir in Sour Cream and Garnish: Once the noodles are tender, remove pot from heat. Stir in the sour cream or coconut cream. Garnish with additional fresh dill, if desired, and serve warm. The sauce will thicken as it stands.