Photo: Roberto Caruso
Take five minutes to prep this flavour-packed beef stroganoff before you run out the door for pick-up and it will be ready to serve when you return.
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
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.
Protein 25g, Carbohydrates 30g, Fat 13g, Fibre 3g, Sodium 894mg.
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.