Beef Stroganoff Noodle Soup

• servings: 8

Ingredients

1¼ pounds 93% lean ground beef

¾ teaspoon kosher salt

¾ cup chopped onion

2 tablespoons tomato paste

8 ounces sliced cremini mushrooms

2 tablespoons all-purpose flour, wheat or gluten-free

2 sprigs of fresh thyme

1 teaspoon Worcestershire sauce*

2 tablespoons chicken bouillon*

(I like Better Than Bouillon)

1 teaspoon sweet paprika

5 ounces egg noodles (I like

No Yolks) or gluten-free

½2 cup sour cream

1 tablespoon chopped fresh parsley, for garnish

*Read the label to be sure this product is gluten-free.

Directions

Press the sauté button on an electric pressure cooker. When hot, add the ground beef and salt and brown the meat, using a wooden spoon to break it into small pieces as it cooks, about 5 minutes. Add the onion and tomato paste and cook, stirring, until the onion is softened, 4 to 5 minutes. Add the mushrooms, sprinkle with the flour, and cook, stirring, for 1 minute to cook the flour. Add the thyme, Worcestershire sauce, bouillon, paprika, and 7½ cups water.

Seal and cook on high pressure for 25 minutes, until the meat is tender.

Quick release, then open when the pressure subsides. Discard the thyme and stir in the noodles. Seal and cook for 2 minutes on high pressure, until the pasta is tender and cooked. Quick release, then open when the pressure subsides. Put l cup of the broth into a blender, add the sour cream, and blend until smooth. Pour the puree into the soup and stir well. Garnish with parsley and serve.