Okay…I think that’s all the tips/advice I have to get you started. It’s great on baked potatoes and as a drizzle on top of a layered bean dip. I like to make a double batch of the sour cream so that I have some leftover for other recipes. If you are limiting your fat intake, the cashew cream can be replaced with an equal amount of tofu sour cream. White grape juice or apple juice will also work but do add a splash of vinegar to balance the extra sweetness of the juice. If you don’t want to use the wine, I suggest using white wine vinegar or apple cider vinegar and use a bit less than the called for amount of wine. Add sliced mushrooms, sun-dried tomatoes, onion, garlic, Italian herbs, and salt and pepper to taste. When Butter is melted, add Beef and sear until brown, about one minute. Add Olive Oil and half the Butter to cooking pot. Select Sauté/Browning on Pressure Cooker and allow pot to fully heat. It gives different textures and colors to it and I’ve found it to better than using just one mushroom type. Sear the beef on all sides for 5 minutes, until browned. Slice Beef across grain and sprinkle with Salt, Pepper and Paprika. I like the combination of portobello and white mushrooms in this dish. That gives it time to soak up the flavorful sauce. If you want your sauce to stay more liquid, cook the pasta on the stovetop and add it to your sauce about 10 minutes before serving. I have never been able to find that shape in a gluten-free noodle, so I usually use penne or rotini (spiral) pasta. Traditionally, stroganoff uses egg noodles which are wide, flat ribbon shaped. If you don’t have any gluten sensitivities then use any pasta that you like. In my opinion, recipes are just a basic guideline and you can always adjust seasoning to suit your own tastes. That’s just a general rule, so don’t be afraid to experiment. So if a recipe calls for 3 tablespoons of fresh herb, you would substitute 1 tablespoon of dried herb. The general rule is to use the 3 to 1 approach. If you use dried herbs in a recipe that calls for fresh, be sure you scale down the amount because dried are more concentrated. You can use store-bought, dried herbs too. They don’t require a lot of water or attention!īut, don’t be scared away thinking that you NEED fresh herbs. When it got too big for its pot I planted it outside and it flourished. I would snip bits off of it for cooking as needed. It had little decorations on it and it sat on the table throughout the holiday. My first experience with a rosemary plant was when someone gave me a tiny little Christmas tree shaped rosemary plant in a pot one Christmas. ![]() You don’t need to have a big space…even a few ceramic pots will do. Using fresh herbs is the best for this, so you might want to plant a little herb garden if you haven’t already. I’m really happy when I make a batch of the cashew cream a day or so before so that I don’t even have to clean the blender on the day that I make the stroganoff. What makes this one so good to me is that it’s so fast to make in my Instant Pot and it comes out perfectly every time and the clean up is easy. A creamy, hearty vegan mushroom stroganoff for the Instant Pot that will have everyone coming back for more!
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