A modification on the instant pot beef stroganoff I also have posted here. The benefit is that the meat can a bit more lean than carne asada or stew meat, which makes it a healthier meal per serving, as long as you're selective on what you get for meat, and take the time to trim it. The flavor is MUCH better, too (and the original wasn't bad to begin with!)
preheat oven to 475 F
remove meat from refrigerator, and trim the fat to the degree possible. Cut meat into large steak sized sections, as necessary. The meat will be getting pan fried in the cast iron skillets, so take this into account. I used a large bottom round chuck steak, and had to use 2 pans because it was a thinner & wider piece of meat.
apply rub liberally to both sides of the meat, then allow the meat to rest at room temp while the oven preheats
once the oven is preheated, put you cast iron skillet(s) on medium-high heat on the stove and let them warm up
melt 1 to 1-1/2 TBSP of butter in each skillet (I'm assuming we're using 2 here, but you might only need one. we don't want to crowd the meat into the pans)
once the butter is melted, use a spatula to spread it out, and place the steaks into the pans, Let them sit for 30 seconds to a minute (depending on the thickness... if the meat is less than an inch thick, 30 seconds will do), then flip them and repeat
And this is why we use cast iron here...
As soon as the meat is seared on both sides, move the skillets straight into the oven, and shut the stove burners off (safety first, right?). Allow them to broil in the pans for 3 - 5 minutes, checking the internal temperatures periodically. Ideally, we want them to be ~125 - 140 degrees. A little over that won't hurt, because they'll be going into the instant pot, but DON'T cook them to a "well done" state.
as soon as the steaks hit temp, remove the pans from the oven and let them sit for just a minute
finely chop the cooked steaks into 1/4" x 1" or so pieces and place the pieces and steak juice all into one of the two pans
preheat the instant pot on the sautee function
put 1 - 2 tbsp of olive oil in the instant pot
dice the onion into small pieces, and place in the instant pot, sautee until soft (4 -5 minutes)
add the garlic and thyme and cook until fragrant (30 seconds)
add soy sauce and steak sauce
add meat and drippings (pour everything from the pan into the pot), and stir in.
add flour, and stir until everything is coated
pour in beef stock
seal the instant pot, and set for high pressure cooking for 10 minutes
once the cook is complete, release pressure, add egg noodles (stir them in), and re-seal the pot and set for a 5 minute pressure cook
when the 5 minute cook is done, allow the pot to naturally release for 5 minutes, and then do a quick release
stir in sour cream, and serve
note: at this point you might need to add some more flour to thicken the sauce a bit.
Ingredients
Directions
preheat oven to 475 F
remove meat from refrigerator, and trim the fat to the degree possible. Cut meat into large steak sized sections, as necessary. The meat will be getting pan fried in the cast iron skillets, so take this into account. I used a large bottom round chuck steak, and had to use 2 pans because it was a thinner & wider piece of meat.
apply rub liberally to both sides of the meat, then allow the meat to rest at room temp while the oven preheats
once the oven is preheated, put you cast iron skillet(s) on medium-high heat on the stove and let them warm up
melt 1 to 1-1/2 TBSP of butter in each skillet (I'm assuming we're using 2 here, but you might only need one. we don't want to crowd the meat into the pans)
once the butter is melted, use a spatula to spread it out, and place the steaks into the pans, Let them sit for 30 seconds to a minute (depending on the thickness... if the meat is less than an inch thick, 30 seconds will do), then flip them and repeat
And this is why we use cast iron here...
As soon as the meat is seared on both sides, move the skillets straight into the oven, and shut the stove burners off (safety first, right?). Allow them to broil in the pans for 3 - 5 minutes, checking the internal temperatures periodically. Ideally, we want them to be ~125 - 140 degrees. A little over that won't hurt, because they'll be going into the instant pot, but DON'T cook them to a "well done" state.
as soon as the steaks hit temp, remove the pans from the oven and let them sit for just a minute
finely chop the cooked steaks into 1/4" x 1" or so pieces and place the pieces and steak juice all into one of the two pans
preheat the instant pot on the sautee function
put 1 - 2 tbsp of olive oil in the instant pot
dice the onion into small pieces, and place in the instant pot, sautee until soft (4 -5 minutes)
add the garlic and thyme and cook until fragrant (30 seconds)
add soy sauce and steak sauce
add meat and drippings (pour everything from the pan into the pot), and stir in.
add flour, and stir until everything is coated
pour in beef stock
seal the instant pot, and set for high pressure cooking for 10 minutes
once the cook is complete, release pressure, add egg noodles (stir them in), and re-seal the pot and set for a 5 minute pressure cook
when the 5 minute cook is done, allow the pot to naturally release for 5 minutes, and then do a quick release
stir in sour cream, and serve
note: at this point you might need to add some more flour to thicken the sauce a bit.