Beef Stroganoff

Ingredients

• 1 lb ground beef
• 2 litres chicken stock
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1/2 can tomato paste
• 1 teaspoon Worcestershire sauce
• 2 tablespoons flour
• 1/2 package cremini mushrooms, chopped
• 1/2 cup carrots, chopped
• 1 bag egg noodles
• 1/2 cup sour cream
• salt, to taste

Tools

• instant-pot or pressure cooker
• Wooden spoon or spatula
• Knife and cutting board
• Measuring cups and spoons
• Blender

Directions

Sauté the base

Set the Instant Pot to sauté and preheat for about a minute. Add the ground beef and cook until browned, seasoning with salt. Stir in the diced onion and tomato paste and cook for a few minutes. Add the garlic and cook for another couple of minutes until fragrant.

Build the soup

Add the chopped cremini mushrooms and flour, stirring well for about a minute to cook out the raw flour taste. Pour in the Worcestershire sauce and chicken stock, stirring to combine everything.

Pressure cook

Seal the Instant Pot and cook on high pressure for 25 minutes. Once done, release the pressure carefully.

Cook the noodles

Stir in the egg noodles, reseal the pot, and cook on high pressure for 2 minutes until the noodles are tender.

Finish with cream

Scoop out about 1 cup of the hot liquid and blend it with the sour cream until smooth. Pour the mixture back into the pot and stir well to create a creamy, rich broth.

Notes

• Blending the sour cream with hot liquid helps prevent curdling.
• Adjust thickness by adding more or less noodles as desired.
• Taste and adjust salt before serving.