- May 28, 2019 at 7:28 pm #575945
1 tbs vegetable oil
1 1/2 lb beef sirloin, cut into bite-sized cubes
1 tsp kosher salt, or to taste
1/4 tsp black pepper, or to taste
2 tbs butter, divided use
1 onion, chopped
2 cloves garlic, minced
4 oz mushrooms, sliced
3 cups beef stock
1/4 cup dry white wine
2 tsp Worcestershire sauce
2 tsp Dijon mustard
12 oz wide egg noodles
Optional: 1 tbs all-purpose flour
3/4 cup sour cream
Garnish: fresh chopped parsley
Set an Instant Pot on “sauté” and add the oil. When the oil is hot add the beef, salt, and pepper. Cook, stirring until browned. Remove the meat to a plate and set aside.
Add 1 tbs of butter to the pot and swirl it around until it melts and begins to sizzle. Add the chopped onion, minced garlic, and sliced mushrooms. Cook for about 2 min, or until the onion is softened. Add the garlic and cook for 1 min longer.
Add the beef back to the Instant Pot, along with the beef stock, wine, Worcestershire sauce, and mustard. Make sure to scrape up any browned bits from the bottom of the pot.
Secure the lid on the Instant Pot and make sure the valve is in the sealing position. Select the pressure cook function, high pressure, and set the time for 10 min. When the time is up, let the pressure come down naturally for 5 min and then carefully turn the valve to venting position to release the remaining pressure.
Add the noodles to the pot and stir gently to combine. Replace the lid and select the pressure cook or manual function, high pressure. Set the time for 5 min. When the time is up, carefully turn the valve to the venting position do a quick release and remove the lid.
Combine the 1 tbs of flour with the remaining 1 tbs of butter and stir until well mixed. Stir the butter and flour mixture into the noodles and switch the pot to sauté. Add the sour cream and cook, stirring, for 1 to 2 min, or until hot.
Transfer the stroganoff to a serving bowl and scatter some chopped fresh parsley over the dish. Serves 6