📝 About This Recipe
This elevated Russian classic transforms economical, tough cuts of beef into melt-in-your-mouth morsels using the magic of pressure cooking. Bathed in a rich, velvety gravy infused with earthy Cremini mushrooms and a hint of Dijon mustard, this dish offers the ultimate comfort in a fraction of the traditional time. It’s a sophisticated balance of savory umami and the signature tang of cultured sour cream, perfect for a cozy weeknight or a refined dinner party.
🥗 Ingredients
The Beef & Aromatics
- 2 pounds Beef Chuck Roast (cut into 1-inch cubes, patted dry)
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons Olive Oil (divided)
- 1 Yellow Onion (large, finely diced)
- 4 cloves Garlic (minced)
The Mushroom Base
- 1 pound Cremini Mushrooms (sliced 1/4 inch thick)
- 2 tablespoons Unsalted Butter
- 1/4 cup Dry Sherry (or dry white wine for deglazing)
The Braising Liquid & Sauce
- 2 cups Beef Bone Broth (low sodium)
- 1 tablespoon Worcestershire Sauce
- 1 tablespoon Dijon Mustard
- 2 tablespoons Cornstarch (mixed with 2 tbsp water to make a slurry)
- 3/4 cup Full-Fat Sour Cream (at room temperature)
Serving & Garnish
- 12 ounces Wide Egg Noodles (cooked al dente)
- 1/4 cup Fresh Parsley (finely chopped)
👨🍳 Instructions
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1
Season the cubed beef chuck roast generously with kosher salt and black pepper.
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2
Set your Instant Pot to 'Sauté' on the High setting. Add 1 tablespoon of olive oil. Once the display reads 'Hot', sear the beef in batches to avoid crowding. Brown each side until a deep crust forms (about 3-4 minutes per batch), then remove beef and set aside on a plate.
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3
Add the remaining tablespoon of oil and the butter to the pot. Stir in the sliced mushrooms and cook undisturbed for 3 minutes to develop color, then stir and cook for another 3 minutes until softened.
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4
Add the diced onions to the mushrooms and sauté for 4-5 minutes until the onions are translucent and starting to brown.
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5
Stir in the minced garlic and cook for just 60 seconds until fragrant, being careful not to burn it.
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6
Pour in the dry sherry. Use a wooden spoon to scrape up all the 'fond' (the brown bits) from the bottom of the pot; this is where the deep flavor lives.
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7
Return the beef and any accumulated juices to the pot. Stir in the beef broth, Worcestershire sauce, and Dijon mustard.
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8
Secure the lid and set the steam release valve to 'Sealing'. Cancel 'Sauté' and select 'Pressure Cook' (or Manual) on High for 35 minutes.
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9
When the cooking time is finished, allow the pressure to release naturally for 10 minutes. Then, carefully perform a quick release for any remaining steam.
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10
Open the lid and select 'Sauté' again. Whisk the cornstarch and water together, then stir the slurry into the bubbling liquid. Simmer for 2-3 minutes until the sauce thickens to a glossy gravy.
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11
Turn off the Instant Pot. To prevent curdling, place the room-temperature sour cream in a small bowl and whisk in a ladleful of the hot sauce before adding the mixture back into the pot. Stir until smooth and creamy.
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12
Taste and adjust seasoning with more salt or pepper if needed. Serve immediately over warm egg noodles, garnished heavily with fresh parsley.
💡 Chef's Tips
Always pat the beef dry with paper towels before searing; moisture is the enemy of a good crust. Use a tough cut like chuck roast rather than sirloin; the pressure cooker breaks down the connective tissue into gelatin, creating a superior texture. Ensure your sour cream is at room temperature and 'temper' it with hot liquid to ensure a silky-smooth sauce without lumps. If you prefer a deeper flavor, add a teaspoon of smoked paprika or a dash of soy sauce for extra umami. Don't skip the natural pressure release; a sudden drop in pressure can toughen the meat fibers you worked so hard to soften.
🍽️ Serving Suggestions
Serve over buttery wide egg noodles or a bed of creamy mashed potatoes to soak up the gravy. Pair with a crisp green salad tossed in a sharp lemon vinaigrette to cut through the richness. A side of roasted root vegetables or steamed green beans adds a lovely color and crunch. For a beverage, choose a medium-bodied red wine like a Merlot or a Pinot Noir, or a dark Russian Baltic Porter. Finish the plate with a side of traditional fermented pickles for an authentic Russian touch.