Despite our shared Russian roots, beef stroganoff is not a dish I ate often growing up – I don’t really remember eating it ever to be honest. That all changed a few years ago when Portland was graced with Kachka, the Russian/Ukrainian restaurant brain child of James Beard-nominee Bonnie Morales. I say this with no exaggeration: that beef stroganoff is one of my favorite dishes ever. The noodles are perfectly cooked, it’s creamy and unctuous, loaded with mushrooms, and topped with crispy but unbelievably tender beef tongue. Unfortunately, it’s also loaded with cream (and pasta obviously), which makes it a very delicious way to make myself feel very terrible. It was time to make my own version.
While I didn’t use beef tongue for my homemade version, I did whip out the instant pot to get us some seriously tender meat while drastically cutting down on cooking time (and cutting out all the time needed to peel a boiled cow tongue). I opted for Banza chickpea rotini as my pasta of choice – chickpeas don’t really seem to bother me and so are an occasional part of my personal paleo. If chickpeas don’t sit well with you, this will work just as well with Tolerant red lentil rotini or any other gluten-free pasta that works for your body. Both brands are available on Thrive Market as well as some grocery stores.
Instant pot or pressure cooker
For the instant pot:
2 lbs beef chuck, 1-2″ cubes
2 onions, sliced in thin quarter moons
1/2 cup bone broth, beef stock, or chicken stock
2 tsp garlic
2 tsp magic mushroom powder
1.5 tsp mustard powder
1 tsp paprika
1/2 tsp tsar dust memories (optional)
2 tbsp salt
1 tbsp avocado oil or ghee
1 box Banza or Tolerant rotini
2 tbsp unsweetened coconut milk yogurt
1 bag Trader Joe’s Mushroom Medley (frozen)
Fat of choice (avocado oil, olive oil, ghee)
Prep your ingredients: slice onions into thin quarter moons and cut meat into 1-2″ cubes.
Set your instant pot to the sautée function and heat oil. Add the onions and sauté, stirring occasionally, until slightly browned (5-7 min). Add the beef cubes and all spices and seasoning, mix well. Add the stock/broth and close the lid. Set to Meat/Stew pressure setting, make sure vent is closed, and set timer to 70 minutes.
When Instant Pot timer is at 20 minutes remaining, pre-heat a medium size pan over medium heat and fill a medium pot with water and two tablespoons of salt. Once the pan is hot, add the mushrooms – do not add any additional fat at this point, we want the mushrooms to defrost and let off any moisture first.
Once mushrooms have defrosted and moisture has evaporated, add two teaspoons avocado oil or ghee and a pinch of salt. Continue to cook on medium heat until browned and crispy (or to desired doneness).
Bring salted water to a boil and cook pasta according to directions on the package. Drain and rinse. Toss with 1-2 teaspoons oil or ghee to prevent sticking.
When pressure cooker timer has gone off, cover vent with a paper towel and twist open to release steam/pressure.
In a bowl, combine all components: pasta on the bottom, beef and onion mixture, and crispy mushrooms. Top with 1-2 tablespoons coconut milk yogurt.
Serve immediately and enjoy!