Description
A comforting classic featuring tender beef in a rich and creamy sauce, served over hearty egg noodles, perfect for busy weeknight dinners.
Ingredients
Scale
- 1.5 pounds beef chuck roast, cut into chunks
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 8 ounces cremini mushrooms, sliced
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 2 teaspoons Dijon mustard
- 8 ounces egg noodles
- 3/4 cup sour cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Chopped parsley, for garnish (optional)
Instructions
- Turn the Instant Pot to Sauté mode. Add olive oil and heat up. Sear the beef chunks until golden-brown on all sides, then remove and set aside.
- Add chopped onions to the pot and sauté for 3-5 minutes until translucent. Add minced garlic and sliced mushrooms; cook for another 3 minutes.
- Pour in the beef broth, scraping the bottom of the pot to release browned bits. Stir in Worcestershire sauce and Dijon mustard. Return seared beef to pot.
- Lock the lid and pressure cook on High for 15 minutes. Allow a natural pressure release for 10 minutes then do a quick release.
- Switch back to Sauté mode, stir in egg noodles, and cook uncovered for 6-8 minutes until tender.
- Turn off heat, gently stir in sour cream, and season with salt and pepper. Garnish with parsley, if desired.
Notes
For a deeper flavor, add a splash of red wine while sautéing onions and mushrooms. Substitute beef with tempeh for a vegetarian option.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 100mg