Micah's Beef Stroganoff Recipe

• servings: 8 servings
• active time: 15 minutes
• total time: 40 minutes

Ingredients

2 pounds stew meat

salt and pepper to taste (1tsp salt 1/2 pepper)

1 cup sliced mushrooms (pre prepped bag)

4 teaspoons minced garlic

3 tablespoons butter

2 cups beef broth (or better than beef broth bullion)

4 tablespoons worcestershire sauce

1/4 cup red wine vinegar

1/4 cup balsamic vinegar

1 Onion diced and sauteed

2 bay leaves

1 tsp of rosemary

1 tsp of Dijon mustard

10 ounces egg noodles boiled separately

½ cup sour cream

2 tablespoons corn starch + ¼ cup beef broth (or cold water, optional)

Directions

Set pressure cooker to SAUTE. Add butter, onions, garlic, and mushrooms. Once butter is completely melted and onions are soft add in beef.

Add 2 cups beef broth, worcestershire sauce, red wine vinegar and balsamic vinegar and the stew meat and all other ingredients. Cover, turn steam valve to the sealed position, and set to PRESSURE COOK (or MANUAL) for 22 minutes.

Do a quick release (turn to VENTING position and remove lid once float valve drops). Stir in egg noodles and set to PRESSURE COOK (or MANUAL) for 3 minutes. Do another quick release.

Stir in sour cream if desired or add to taste, and add salt and pepper as needed. Serve OR for a thicker stroganoff sauce, set pressure cooker to SOUP setting, whisk together 1/4 cup broth and corn starch, and stir into the stroganoff. Once sauce comes to a boil and has thickened, serve.

Nutrition

• Calories: 700 kcal
• Total Fat: 21 g
• Saturated Fat: 8 g
• Trans Fat: 1 g
• Cholesterol: 216 mg
• Sodium: 1015 mg
• Total Carbohydrate: 60 g
• Dietary Fiber: 3 g
• Total Sugars: 5 g
• Protein: 65 g