Beef Stroganoff

Ingredients

• 1 tbsp olive oil
• 1.5 tbsp unsalted butter
• 1 medium yellow onion, peeled and diced
• 4 cloves garlic minced
• 2-3 cremini mushrooms sliced
• 1 lb extra lean ground beef
• 1 tsp salt
• Freshly ground black pepper as per your taste
• 2 tbsp Worcestershire sauce
• 3 tbsp cornstarch
• 3.5 cups low sodium beef broth/ stock
• 4 cups egg noodles (uncooked)
• 1/4 cup sour cream
• 1-2 tbsp mustard ( optional)
• 1-2 tbsp freshly chopped parsley or 1 tsp dried parsley for garnish (optional)

Instant pot Method

1. Set instant pot to “saute’ mode and wait until it displays ‘hot’.
2. Add olive oil and butter into the IP. Once heated, add onion and garlic. Cook for about 4-5 minutes or until onion is softened a little. Mix in mushroom and cook for 7-8 minutes, stirring often. Now add ground beef, salt and black pepper. Break the ground beef into small pieces and mixing until fully cooked through (no longer pink), about 10 minutes.
3. Mix the Worcester sauce and sprinkle cornstarch. Mix well. Add in stock and noodles. Mix again.
4. Cancel ‘saute’ mode and close and lock the lid. Set the vent on the lid to ‘sealing’.
5. Press the ‘manual’ or ‘ pressure cook’ button and set it for 5 minutes.
6. Once the cycle is complete, quick release by turning the valve into ‘venting’ position. Unlock and remove lid carefully.
7. Stir in sour cream and mustard. Garnish with fresh or dried parsley if desired. Enjoy!

Stovetop Method

1. In a large pot on med heat, follow all above instructions until and including adding the egg noddles.
2. Turn the heat to med low, cover with lid and let simmer for 8-10 minutes or until pasta is tender.
3. Stir in sour cream and mustard, garnish with parsley. Enjoy!