I had a container of sour cream that I needed to use up soon. I found a few recipes online for making it right in the Instant Pot, noodles too. It was very easy and turned out delicious.
Prep Time: 15
Supplies:
- 2 lb beef, cut into small pieces
- 1 small onion, finely diced
- 4-5 cloves garlic, minced
- 24 oz white or cremini mushrooms, sliced
- 2 Tbsp neutral oil or butter
- 2 Tbsp flour
- 4 cups beef broth
- 2 Tbsp Worcestershire sauce
- 1 16 oz. package egg noodles
- 1/2 bunch parsley, chopped
- salt and pepper to taste
*I used a cut of beef called carne piccata. It's minced into small pieces for tacos but it works great in soups and stews too. You could use any cut of beef: ground beef, a roast, steaks or stew meat. Just make sure that the meat is about the same size so that it cooks evenly.
Steps:
- Using the Instant Pot's saute option, brown the beef pieces in oil. Remove and set aside.
- Saute onions in oil until translucent, 2-3 minutes.
- Add mushrooms and garlic to the pan and cook down for 2-3 minutes.
- Sprinkle flour and salt and pepper to the mushroom mixture and stir until coated.
- Add in cooked beef Worcestershire sauce, and beef broth to the pan and lock the lid. Pressure cook on manual for 15 minutes. Release pressure or allow to naturally release, depending on how fast you need dinner.
- Add in egg noodles and pressure cook for 3 minutes on manual. If in a hurry, manually release the pressure.
- Mix in the sour cream and more salt and pepper to taste. If the mixture is too soupy, you can add in a slurry of flour and melted butter, or corn starch and water to thicken. Or just cook it down a bit longer but the noodles will get softer the longer they cook.
