Ingredients: |
Ingredients: 1 T. olive oil
2 T. butter
1 yellow onion, diced
1 lb. ground beef
˝ tsp. thyme
1 tsp. salt
˝ tsp. pepper
3 cloves garlic, pressed or minced
1˝ T. Worcestershire sauce
4 cups beef broth
8 oz. wide egg noodles
Finish:
3 T. flour
3 T. cold water
1 cup sour cream
1 tsp. parsley
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Directions: |
Directions:Turn on Sauté setting. When the pot is hot, add the oil, butter and onion. Cook, stirring occasionally, until just starting to turn translucent. Add the ground beef and stir, breaking up the meat, but leaving a few larger chunks. Cook, stirring occasionally, until just a little pink remains. Add the thyme salt, pepper, garlic and Worcestershire sauce. Stir and cook for 1 minute. Pour the broth in while stirring and scraping the bottom of the pot to get any brown bits, (deglaze). Add the egg noodles and press them gently into the mixture to submerge them as much as possible. Cancel the Sauté function. Then press the pressure Cook/Manual button and the +/- to select 4 minutes (5 minutes for softer noodles). After the cook cycles has finished, let the pot sit undisturbed for 2 minutes. Then do a controlled Quick Release of the remaining pressure/stream. When the pin in the lid drops back down, open the lid. Then turn on the sauté setting. Mix together the flour and water. Add to the pot and stir well to combine. Turn off the pot. In a small bowl, mix the sour cream with a little of the hot sauce from the pot. Then add a little more. This tempers the sour cream so it doesn’t curdle when added to the hot stroganoff. Add the sour cream and parsley to the pot. Stir gently to incorporate the ingredients. Taste and adjust the salt, if needed. |
This recipe for Hamburger Stroganoff is from