INSTANT POT BEEF STROGANOFF

2 lb Beef (Round or chuck)

1 tsp Smoked Paprika

3 T. All-purpose Flour

2 T. High-quality Olive Oil

8 oz. Mushrooms (diced or quartered)

1 Small Yellow Onion (diced)

3 Springs Fresh Thyme

3 Cloves garlic (minced)

3.5 Cups Beef Broth (low sodium)

2 tsp Worcestershire Sauce

1 Package Wide Egg Noodles (12 ounces)

3/4 Cup Sour Cream

Salt (to taste)

Black Pepper (to taste)

Cut beef into 2″ cubes and sprinkle with salt, pepper, smoked paprika and 1 tablespoon of flour. Mix to coat. Press the Sauté button on the Instant Pot and wait until it’s max temp (should say “hot”).

Add the olive oil and turn gently to coat the bottom of the pot. Add the cubed beef and cook until evenly browned (approx. 3-4 minutes). Once browned, set aside. Add the onion, mushrooms and thyme and stir occasionally, until tender (approx. 3-4 minutes). Add in the garlic and cook for an additional minute.

Whisk in the remaining flour until lightly browned (approx. 1 minute). Deglaze the pot with 1/2 cup beef broth. Make sure to scrape up all the brown bits. Stir in the remaining beef broth, Worcestershire sauce and beef. Place the lid on with the valve in the sealed position. Set to manual (high pressure) for 12 minutes. When finished, quick-release the pressure. Stir in the egg noodles. Set to manual (high pressure) for 5 minutes. When finished, quick-release the pressure. Stir in the sour cream and season with salt and pepper (to taste). Serve immediately. Note: Taste the final product, after adding the sour cream, and adjust seasonings to your taste.  To shorten cooking time, cook the egg noodles separately on the stove top while the main course cooks.  Best enjoyed immediately.