This has got to be one of my favorite winter weeknight meals. Everything except the beef is a pantry staple, so we usually always have the ingredients around. It’s literally a dump-and-go, and turns out perfectly every single time. The secret to success is in how you layer the ingredients. Wetter ingredients on the bottom, heavy soup on top.
ingredients
1 large onion, diced
1.25 lb boneless beef sirloin steak, cut into bite sized pieces
1 t paprika
.5 t garlic powder
.5 t onion powder
4 C uncooked extra-wide egg noodles
2 C beef broth (or water)
2 t Worcestershire sauce
1 can (10.5 oz) condensed cream of mushroom soup
.25 C sour cream
salt and pepper
directions
Season the beef with salt and pepper. Layer the onion, beef, paprika, garlic powder, onion powder and egg noodles in a 6-quart Instant Pot, paying careful attention to the order. Pour the broth and Worcestershire over the noodles, and spoon the soup on top. Do NOT stir.
Close the lid and ensure the pressure release valve is closed. Set Instant Pot to 8 minutes at high pressure, and then do a quick release. (It’ll take the Instant Pot about 15 minutes to come to pressure before it starts the 8 minute countdown.)
After the pressure is released, remove the lid, stir in the sour cream and let the stroganoff sit and thicken for about five minutes before serving. That’s it, enjoy!
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