Ingredients: |
Ingredients: 2 pounds stew meat, cut into 1-inch cubes Kosher salt and freshly ground black pepper, to taste 2 tablespoons olive oil 3 cloves garlic, minced 1 onion, diced 8 ounces cremini mushrooms, quartered 3 sprigs fresh thyme 2 tablespoons all-purpose flour 3 cups low sodium beef broth or half chicken and half beef 2 teaspoons Worcestershire sauce 1 (12-ounce) package wide egg noodles 3/4 cup sour cream 2 tablespoons chopped fresh parsley leaves
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Directions: |
Directions:Set a 6-qt Instant Pot® to the high saute setting. Season beef with salt and pepper, to taste. Heat olive oil; working in two batches, add beef and cook until evenly browned, about 3-4 minutes; set aside. Add garlic, onion, mushrooms and thyme. Cook, stirring occasionally, until tender, about 3-4 minutes. Whisk in flour until lightly browned, about 1 minute.
Stir ,scraping any browned bits from the bottom of the pot. Stir in beef broth, Worcestershire and beef. Select manual setting; adjust pressure to high, and set time for 12 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions. Stir in egg noodles. Select manual setting; adjust pressure to high, and set time for 5 additional minutes. When finished cooking, quick-release pressure according to manufacturer’s directions. Stir in sour cream; season with salt and pepper, to taste. Serve immediately,over cooked noodles garnished with parsley, if desired. |