Photography, Erik Putz. Food styling, Arisa Yokomura. Prop styling, Madeleine Johari.
Ingredients
-
2 tbsp
butter
-
1
onion
, thinly sliced
-
1 227-g pkg
sliced cremini
mushrooms
-
1 tbsp
all-purpose flour
-
2 cups
beef broth
-
2 tsp
Dijon mustard
-
1 tsp
Worcestershire sauce
-
1/2 tsp
salt
-
4 cups
wide
egg noodles
-
400 g
beef sirloin tip
, thinly sliced
-
1/2 cup
sour cream
-
2 tbsp
chopped
dill
Instructions
- Press Sauté button on Normal. Melt butter in the Pot insert, then add onion and mushrooms. Cook, stirring often, until softened and liquid evaporates, 10 min.
- Stir in flour and cook for 1 min. Gradually pour in broth, stirring constantly, then bring to a simmer and cook until thickened slightly, about 2 min. Add Dijon, Worcestershire and 1/4 tsp salt. Season with pepper. Stir well to combine. Press Cancel button. Stir in noodles until covered in liquid. Arrange steak on top and sprinkle with remaining 1/4 tsp salt.
- Put the lid on the Instant Pot. Close the pressure-release valve. Press Manual Pressure Cook button, on High, and set for 3 min (it will take about 7 min to come to pressure).
- When cooking finishes, let stand, untouched, for 10 min (to allow steam to release naturally), then carefully open pressure-release valve to depressurize, about 1 min. Open lid, add sour cream and
stir well. Top with dill.
Nutrition (per serving)
- Calories
- 340,
- Protein
- 25 g,
- Carbohydrates
- 30 g,
- Fat
- 13 g,
- Fibre
- 3 g,
- Sodium
- 894 mg.
Kitchen Tip
Don’t worry about which meat cut to buy: You can use any type of steak for this beef stroganoff recipe. The thin slices and short cooking time will keep the beef nice and tender.
Note
Recipe was made using the Instant Pot Duo Plus. Results may vary on different models.
