1 medium onion, diced
3 cloves minced garlic
8 ounces fresh cremini mushrooms, quartered
2 tablespoons butter
2 tablespoons olive oil
1 ½ pounds steak, cut into 1-inch cubes
3 tablespoons flour
1/4 cup dry sherry
1 teaspoon sweet paprika
8 cups low sodium beef stock, divided
1 tablespoon Worcestershire sauce
3 sprigs fresh thyme
4-6 beef bouillon cubes (to taste)
4 ounces egg noodles (about 2 cups dry)
1-2 cups sour cream, or heavy cream
Salt and Pepper, to taste
Fresh snipped parsley
- Turn Instant Pot Ⓡ on to sauté setting and drizzle the olive oil into the pot. In two batches sear the beef chunks and then remove from the pot.
- Add the onion and mushrooms, sautéing until onions are translucent. Add the garlic and sauté for another minute until fragrant. Next add the butter and the flour and stir until a roux is formed. Add the sherry and let it cook for about 30 seconds then proceed to add the paprika, worcestershire, thyme, bouillon, and 4 cups broth, stirring to loosen the brown bits on the bottom of the pan. Add the steak then select manual setting, adjusting the pressure to high and setting the cook time to 12 minutes. When finished cooking use the quick-release feature to depressurize.
- Add the dry egg noodles and reseal the pot cooking on high for 5 additional minutes. When finished use the quick release and then add the remaining broth and sour cream. Serve topped with snipped parsley, adding additional salt and pepper if needed.