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 IP-Beef Stroganoff

Ingredients: 12  oz                    wide ribbon noodles 1    large               yellow onion, diced 2    lbs                   beef, stew meat 10  oz                    Baby Bella mushrooms, sliced 1/4  cup                dry white wine ( Chardonnay or Sauvignon Blanc) 3 tablespoons    olive oil 2 tablespoons    salted butter 1 teaspoon          salt, kosher 1/4 teaspoon      black pepper to taste 1 tablespoon      crushed garlic 1 tablespoon      dijon mustard 1  teaspoon        seasoned salt 1.5 cups              beef broth 1  teaspoon        dried thyme 2  tablespoons  cornstarch + 2 tablespoons water 1  packet            dry onion dip/soup mix 1  cup                  sour cream 5.2  oz                 Boursin Garlic & Herb ( or 5 oz of cream cheese)
Prep Time: 15 minutes    Cooking Time:45 minutes    Serves: 8
Directions: 1.  Cook the egg noodles according to package instructions, strain, set aside 2.  Season the meat with kosher salt & pepper 3.  Add olive oil and butter to the Instant Pot, hit "saute" adjust to "more" or "high" setting, when butter is melted and oil is bubbling add meat and sear on all sides. Remove the meat with slotted spoon, set aside. 4.  Add onion, cook for 2 minutes, add mushrooms, cook 3 more minutes. Add garlic, cook 1 more minute. 5.  Add white wine and stir for 1 minute, add dijon mustard and seasoned salt, stir well scraping bottom of pot. 6. Add beef broth and thyme, stir well. Add previously cooked beef. 7. Secure the lid, hit the “Keep Warm/Cancel” button followed by the “Manual” or “Pressure Cook” button High Pressure for 7 minutes for firmer meat and 12 minutes for more tender meat. Do a quick release when done OR allow a 10 minute natural release (meaning you do nothing for 10 minutes when done and the timer count up to either “00:10” or “L0:10”) followed by a quick release if you wish it to be more tender. 8. When the lid comes off, hit the “Keep Warm/Cancel” button and then hit “Sauté” again and adjust so it’s on the “More” or “High” setting. Bring the pot to a bubble and add in the cornstarch slurry and stir immediately. Then, add in the onion mix packet and let bubble for a minute and then turn the pot to “Keep Warm” and let the bubbles die down. 9. When the bubbles die back, add sour cream & Bouesin. Stir well. 10. Serve over the noodles.

Our E-Mails: stevehgrainger@yahoo.com & pcgrainger@yahoo.com