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Here are the ingredients for this recipe:
First, prep the ingredients (chop the onion, slice the mushrooms, cube the meat) as needed (you can get a lot of this pre-cut) then mix the garlic powder, onion powder, thyme, and Worcestershire sauce together in a small bowl. Sprinkle and toss the salt and pepper onto the beef.
Turn the Instant Pot on to Sauté, and add the olive oil and butter to the pot. Once it's melted and bubbly, add the onion and stir until it starts to get soft. Add the beef, and stir occasionally, until it gets brown on all sides (a little pink here and there is fine)
Add the bowl of spices, making sure to scrape it down, so it all gets in (you don't want to lose any flavor!)
Pour in some beef broth, (1/2 cup or so) and stir (make sure there's nothing stuck to the bottom of the pan)
Add the mushrooms on top, sprinkle the flour on top of the mushrooms, and stir it all up to combine.
Pour in the rest of the beef broth.
Close the lid of the Instant Pot, and cook on High (Manual) for 10 minutes. (Make sure to close the steam vent!)
After the time goes up, quick release the pressure and stir in the egg noodles.
Re-seal and cook for 5 more minutes on high.
Let natural release for 5 minutes, then quick release the excess pressure.
Stir in the sour cream, and... eat!
Now with pictures:
The ingredients:
Set Instant Pot to saute, and add the oils.
Once the butter is all bubbly and melted, add the chopped onion.
After the onion has become soft and slightly translucent, add the cubed beef.
Stir often, and cook the meat until almost all the way brown. (There might be a little pink, but that's ok)
Pour in the spice mixture and half a cup of the beef broth, then stir.
Add the mushrooms, then add the flour on top.
Stir it well
Add the rest of the beef broth
Close the lid, set it to Manual (high) for 10 minutes. Make sure it's sealed, and the vent is closed.
Quick release the pressure, and open the lid.
Add the noodles, stir, and set on high for 5 more minutes.
Natural release for 5 minutes, then quick release the remaining pressure.
Next, add the sour cream, and stir well to incorporate.
Serve, and most importantly, enjoy!
Here are the ingredients for this recipe:
- 1 tbsp olive oil
- 1 tbsp butter (I use salted, unsalted works too)
- 1 small/medium yellow or white onion, chopped, you can decide how much you want it chopped, some like bigger chunks, others like it almost minced
- 1 and a half teaspoons salt
- 1 lb to 1 1/2 lbs beef (I like to use a chuck roast, sirloin works too, you could also use stew meat, just make sure to try and get it into fairly even pieces)
- Approximately a teaspoon of black, ground pepper, I just do a couple grinds worth.
- 1/2 tsp thyme, you can use fresh or dried
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 3 tablespoons Worcestershire sauce (however you pronounce it)
- 3 cups beef broth, I usually just mix a tablespoon of 'Better than Bullion' with 3 cups of water
- 16 ounces mushrooms, I use baby bella, sliced (you can use pre-sliced, or slice your own)
- 2 tbsp flour (all-purpose)
- 12 ounces egg noodles
- 1 cup sour cream
First, prep the ingredients (chop the onion, slice the mushrooms, cube the meat) as needed (you can get a lot of this pre-cut) then mix the garlic powder, onion powder, thyme, and Worcestershire sauce together in a small bowl. Sprinkle and toss the salt and pepper onto the beef.
Turn the Instant Pot on to Sauté, and add the olive oil and butter to the pot. Once it's melted and bubbly, add the onion and stir until it starts to get soft. Add the beef, and stir occasionally, until it gets brown on all sides (a little pink here and there is fine)
Add the bowl of spices, making sure to scrape it down, so it all gets in (you don't want to lose any flavor!)
Pour in some beef broth, (1/2 cup or so) and stir (make sure there's nothing stuck to the bottom of the pan)
Add the mushrooms on top, sprinkle the flour on top of the mushrooms, and stir it all up to combine.
Pour in the rest of the beef broth.
Close the lid of the Instant Pot, and cook on High (Manual) for 10 minutes. (Make sure to close the steam vent!)
After the time goes up, quick release the pressure and stir in the egg noodles.
Re-seal and cook for 5 more minutes on high.
Let natural release for 5 minutes, then quick release the excess pressure.
Stir in the sour cream, and... eat!
Now with pictures:
The ingredients:
Set Instant Pot to saute, and add the oils.
Once the butter is all bubbly and melted, add the chopped onion.
After the onion has become soft and slightly translucent, add the cubed beef.
Stir often, and cook the meat until almost all the way brown. (There might be a little pink, but that's ok)
Pour in the spice mixture and half a cup of the beef broth, then stir.
Add the mushrooms, then add the flour on top.
Stir it well
Add the rest of the beef broth
Close the lid, set it to Manual (high) for 10 minutes. Make sure it's sealed, and the vent is closed.
Quick release the pressure, and open the lid.
Add the noodles, stir, and set on high for 5 more minutes.
Natural release for 5 minutes, then quick release the remaining pressure.
Next, add the sour cream, and stir well to incorporate.
Serve, and most importantly, enjoy!
