Instant Pot Tangy Beef Stroganoff

• Meat

  • 1 lb Beef sirloin

• Produce

  • 1/2 tsp Mince garlic, cloves
  • 8 oz Mushrooms, canned
  • 1 2 cups slice Onion

• Canned Goods

  • 2 tsp Bouillon

• Condiments

  • 1 tbsp Lemon juice

• Pasta & Grains

  • 8 oz Egg noodles

• Baking & Spices

  • 1/4 tsp Black pepper
  • 2 tbsp Flour
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 tbsp Red wine vinegar

• Dairy

  • 1/4 cups Butter
  • 1 cup Sour cream

• Liquids

  • 3 Water

• Other

  • ¼ cups Reserved Cooking Liquid

Found on onceamonthmeals.com

Description

Ingredients

• 1 pound Beef Sirloin
• 1 cup Water #1
• ¼ cups Butter
• 8 ounces Sliced Mushrooms, Canned
• ½ cups slice Onion
• ½ teaspoons mince Garlic, Cloves
• 1 cup Water #2
• 1 tablespoon Lemon Juice
• 1 tablespoon Red Wine Vinegar
• 2 teaspoons Bouillon, Beef, Granules
• ½ teaspoons Salt
• ¼ teaspoons Black Pepper
• 2 tablespoons Flour, All-Purpose
• ¼ cups Reserved Cooking Liquid
• 1 cup Sour Cream
• 8 ounces cook Egg Noodles

Directions

• **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.** Place beef and water #1 inside inner pot. Lock lid in place and seal steam nozzle. Cook on manual for 15 minutes. Allow the pressure to release naturally for 10 minutes, then release any remaining pressure. Remove beef from liquid and cut beef into 1/8 inch thick strips. Measure out reserved cooking liquid from the inner pot and discard the remaining liquid. Return broth to the inner pot. Set instant pot to Saute and add butter. Cook mushrooms, onion and garlic until tender. Stir in the flour. Add water #2, lemon juice, vinegar, bouillon, salt and pepper; bring to a boil. Cook and stir for 2 minutes. Stir in sour cream and beef; heat through (do not boil). Serve over egg noodles.

Nutrition