Description
A comforting dish that brings a delicious, creamy texture and savory flavors, perfect for busy weeknights.
Ingredients
Scale
- 1 pound beef stew meat
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 8 ounces egg noodles
- 1 cup sour cream
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Turn the Instant Pot to ‘Sauté’ mode and add a bit of oil. Once hot, brown the beef stew meat on all sides and remove it from the pot.
- Add the onions and garlic to the pot and sauté for 3-4 minutes until translucent.
- Add the sliced mushrooms and cook for another 2-3 minutes until softened.
- Return the beef to the pot and pour in the beef broth, Worcestershire sauce, and thyme. Stir well and close the lid.
- Set the Instant Pot to ‘Manual’ mode and cook for 10 minutes.
- Perform a quick release, stir in the egg noodles, close the lid again, and set to ‘Manual’ for another 5 minutes.
- Perform another quick release, stir in the sour cream, and season with salt and pepper to taste.
- Serve hot garnished with chopped parsley.
Notes
Store leftovers in an airtight container for up to 3 days. Freeze in a container for up to 3 months. Thaw overnight in the fridge before reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg