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The Boat Shed Kitchen

Beef Stroganoff with Mushroom Gravy

This beef stroganoff with mushroom gravy is rich, savory, and packed with classic flavor. Slow-cooked until fork-tender in a creamy sauce with mushrooms, it’s the ultimate cozy dinner. Best served over noodles, rice, or mashed potatoes.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 6
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 2 cups 480ml beef broth (use 3 cups if you love extra sauce)
  • 3 tbsp Worcestershire sauce
  • 2 tsp Dijon mustard
  • 2 tsp minced garlic
  • 1 tbsp tomato paste
  • 2 tsp all-purpose flour optional
  • 1 tsp salt
  • ½ tsp ground pepper
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 2 onions sliced
  • 2 cups 250g mushrooms, sliced
  • 2 lbs 900g chuck steak, cubed
  • ¾ cup 185g full-fat sour cream
  • Salt and pepper to season
  • 2 tbsp chopped parsley
Optional thickeners (choose one)
  • 2 tsp xanthan gum omit flour if using
  • 1 tbsp cornstarch diluted in 1 tbsp cold water

Method
 

  1. In a bowl, mix beef broth, Worcestershire sauce, mustard, garlic, and tomato paste.
  2. Turn Instant Pot to “Sauté” mode. Heat butter and olive oil.
  3. Add onions and sauté for 5 minutes until softened.
  4. Stir in mushrooms and cook 2–3 minutes. Add salt, pepper, and flour (if using).
  5. Add beef and pour in the sauce. Close lid and cook on high pressure for 35 minutes.
  6. Let pressure release naturally for 10 minutes, then quick release.
  7. See full steps with tips & photos → https://theboatshedcafe.com/beef-stroganoff-with-mushroom-gravy/

Notes

• Chuck steak is perfect for pressure cooking — it turns out juicy and tender.
• If using xanthan gum, skip the flour to avoid over-thickening.
• Full-fat sour cream gives the richest texture, but you can sub with Greek yogurt.