French Onion Beef Stroganoff

• Produce

  • 4 cups Chanterelle mushrooms, whole
  • 6 cups Sweet onions

• Baking & Spices

  • 1/2 tsp Baking soda
  • 5 tbsp Cornstarch
  • 1 tsp Garlic salt
  • 2 tbsp Johnny's french dip au jus mix
  • 1/2 tsp Johnny's seasoning salt
  • 1/4 tsp Pepper
  • 1/2 tsp Salt

• Dairy

  • 1/3 cup Butter, salted
  • 1 Sour cream

• Beer, Wine & Liquor

  • 1 cup Red wine

• Liquids

  • 2 1/2 cups Water

• Other

  • 1 pound large 3-4 beef chuck roast

Found on orwhateveryoudo.com

Description

Directions

• Place Instant Pot on Saute mode, and put the butter, onions, baking soda, salt, and pepper into the pot. Saute for 5 minutes, stirring frequently.
• Put the lid on the pot and changes to manual mode. Set the timer for 10 minutes.
• Once the timer goes off, do a quick release and remove the lid when safe to do so.
• Add your mushrooms into the pot. Season the roast with the seasoning salt and garlic salt. Place on top of the mushrooms. (For more flavor, brown your roast quickly on both sides in a hot pan before pressure cooking. Mine was frozen, so I wasnt able to do it this time and it still turned out AMAZING. So this is optional. But when I work with thawed meat 99% of the time I put some color on that before slow or pressure cooking.)
• Mix together 2 cups water and au jus mix. Add to the pot along with the red wine.
• Put the pot back on saute mode to get the liquid mixture heated up to a simmer. Once it is simmering, press cancel, put the lid on the pot, and seal the lid. Set on Meat/Stew mode, and increase the time to 55 minutes.
• Allow to cook for the full cycle, and do a quick release of the lid. Remove the roast, remove the excess fat from the roast, and set aside.
• Turn the pot back to saute, allow the liquid to come to a simmer, and then mix together the cornstarch and the water. YOU MAY NOT NEED ALL OF THE SLURRY. Add about 1/2 to 3/4 of the slurry mixture, and whisk into the sauce. Stirring continuously, allow the mixture to thicken. If necessary, add the rest of the slurry depending on your specific likes/thickness preferences.
• Serve over buttered egg noodles, and mix in a dollop of sour cream when serving.