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INSTANT POT BEEF STROGANOFF Recipe

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This recipe for INSTANT POT BEEF STROGANOFF, by , is from The Kleber Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Dorothy Kleber

Category:
Category:

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

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.

 

 

 

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