Ingredients
Main Ingredients
- 1 lb beef sirloin, sliced Tender cut for best results
- 1 medium onion, diced
- 2 cloves garlic, minced Fresh garlic recommended
- 8 oz mushrooms, sliced Any variety of mushrooms can be used
- 1 cup beef broth Homemade broth enhances flavor
- 2 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 cup sour cream Adds creaminess and tang
- Salt and pepper to taste
- 8 oz egg noodles Can substitute with other pasta
- 2 tbsp olive oil For sautéing
Method
Preparation and Cooking
- Set the Instant Pot to ‘Sauté’ mode and add olive oil. Once hot, add the onions and garlic, cooking until translucent.
- Add the beef slices and cook until browned.
- Stir in the mushrooms, beef broth, Worcestershire sauce, and Dijon mustard.
- Close the lid and set to ‘Pressure Cook’ for 10 minutes.
- Release pressure and stir in the egg noodles.
- Close the lid again and cook on ‘Pressure Cook’ for another 5 minutes.
- Release pressure, then stir in sour cream.
- Season with salt and pepper to taste before serving.
Nutrition
Serving: 1gCalories: 500kcalCarbohydrates: 50gProtein: 30gFat: 20gSaturated Fat: 10gSodium: 900mgFiber: 3gSugar: 2g
Notes
For extra flavor, use homemade beef broth or add a splash of red wine. For a thicker sauce, mix a bit of cornstarch with water and add it before serving. Don't skip the sour cream; it adds creaminess and tang to the dish.
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