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Ingredients
Stew meat or boneless sirloin or rib eye steak ( cut in to 1 ½ inch cubes ) - 2lb
Egg noodles - 1 package ( 12-14oz )Â Â
Avocado or Olive oil - 2 tablespoons
Onion - 1pcsÂ
Kosher salt - 1 ½ teaspoonÂ
Pepper - 1 teaspoonÂ
Garlic - 4 clovesÂ
Worcestershire sauce - 3 tablespoons Â
Beef broth ( reduced sodium ) - 4 cups
Portabella or white button mushrooms - 3 cups
All purpose flour - 2 tablespoonsÂ
Dried Thyme - ½ teaspoon
Sour cream ( or whole milk Greek yogurt ) - 1 cup
Parsley - 4-5 sprigs for decoration and serving.   Â
Preparation
By the request of one of my followers today I am making Beef Stroganoff. This dish originated from Russia many years ago and with some variations has become very popular around the world.Â
It is simple comfort food especially perfect for a cold winter evening.Â
If you are short on time In my opinion the best way to make Beef Stroganoff is in a pressure cooker or Instant Pot. It will save you a lot of time and you will be impressed with the taste and simplicity of the cooking process.Â
Chop onion, garlic and mushrooms
Start Instant Pot in Sauté mode. Add oil and saute onion for about 3-4 minutes.Â
Then add meat, salt and pepper. Cook meat until it brown for about 5 minutes.
Then add garlic, thyme, worcestershire sauce, mushrooms and sprinkle some flour. Stir well so flour gets incorporated and then add beef broth.Â
Set the pressure cooker on high for 10 minutes and after 10 minutes do a quick release.Â
Next, add egg noodles. Make sure noodles are well covered with the liquid. Set the Instant Pot for 5 minutes and do a quick pressure release.Â
Finally stir in sour cream and add parsley on top.Â
Dinner is ready only in under 30 min, your family will love it. It tastes really good!
