Ingredients
-
2 tbsp
butter
-
1
onion
, thinly sliced
-
227-g package
sliced
cremini mushrooms
-
1 tbsp
all-purpose flour
-
2 cups
beef broth
-
2 tsp
Dijon mustard
-
1 tsp
Worcestershire sauce
-
1/2 tsp
salt
, divided
-
1/2 tsp
pepper
-
4 cups
wide
egg noodles
-
400 g
sirloin tip steak
, thinly sliced
-
1/2 cup
sour cream
-
2 tbsp
chopped
fresh dill
Instructions
- Press Sauté button, on Normal. Melt butter in the Instant Pot, then add onion and mushrooms. Cook, stirring often, until softened and liquid evaporates, about 10 min.
- Stir in flour and cook 1 min. Gradually pour in broth, stirring constantly, then bring to a simmer and cook until thickened slightly, about 2 min. Add Dijon, Worcestershire, 1/4 tsp salt and pepper; stir well to combine. Press Cancel button. Stir in egg 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 (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 open the pressure-release valve to depressurize. Open lid, add sour cream and stir well to combine. Top with dill.
Tip
You can use any type of steak for this recipe because the thin slices and short cooking time will keep the meat nice and tender.
Nutrition (per serving)
- Calories
- 340,
- Protein
- 25 g,
- Carbohydrates
- 30 g,
- Fat
- 13 g,
- Fibre
- 3 g,
- Sodium
- 894 mg.
- Excellent source of
- vitamin B12
Originally published in the Today’s Parent March/April 2019 issue. Photo by Roberto Caruso.
Note: These recipes were developed using the Instant Pot Duo Plus model. Results may vary on different models.
