Description
A warm and savory dish featuring tender beef, earthy mushrooms, and creamy sauce served over egg noodles, perfect for busy weeknights or special occasions.
Ingredients
- 1 tablespoon olive oil
- 1/2 onion, chopped
- 2 cups mushrooms, sliced
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 cloves garlic, minced
- 2 cups beef broth
- 1 lb stew meat, cut into smaller pieces
- 1 lb egg noodles
- 1 cup sour cream
Instructions
- Heat Your Instant Pot: Turn your Instant Pot on to sauté mode. Add olive oil and let it heat for a moment.
- Sauté the Aromatics: Add the chopped onions and minced garlic, cooking for about 2 minutes until fragrant.
- Brown the Beef: Toss in the stew meat and sauté until browned on all sides, approximately 5 minutes.
- Add Vegetables and Seasonings: Stir in the sliced mushrooms, salt, pepper, and Worcestershire sauce. Mix well.
- Incorporate the Broth and Noodles: Pour in the beef broth and add the egg noodles, ensuring everything is submerged.
- Pressure Cook: Turn the sauté mode off, close the lid, and cook on high pressure for 4 minutes. Perform a quick release when done.
- Stir in the Creaminess: Open lid and add the sour cream. Stir until blended and creamy.
- Garnish and Serve: Garnish with chopped parsley if desired and enjoy!
Notes
Refrigerate leftovers for 3-4 days or freeze for up to 2 months. Reheat with a splash of broth or water if needed.