Ingredients

The following ingredients have 6 Servings
  • 32 ounces Beef Sirloin Steak (sliced into 2 inch chunks)
  • 16 ounces Cremini or Wild Mushrooms (sliced)
  • 8 ounces Yellow/Brown Onion (sliced)
  • 3 cloves Fresh Garlic (minced)
  • 2 teaspoons Extra Virgin Olive Oil
  • 3 Tablespoons Butter
  • 2 teaspoons Kosher Salt
  • 3/4 teaspoon Hungarian Paprika
  • 3/4 teaspoon Freshly Ground Black Pepper
  • 6 Tablespoons Potato Starch
  • 4 ounces Dry Sherry Wine
  • 10 ounces Beef Broth (unsalted)
  • 1.5 Tablespoons Worcestershire Sauce
  • 1.5 Tablespoons Dijon Mustard
  • 8 ounces Sour Cream
  • 16 ounces Wide Egg Noodles (prepared according to package directions)
  • Fresh Flat Leaf Parsley (for garnish)

Instruction

  • Slice Beef across grain and sprinkle with Salt, Pepper and Paprika. Add Potato Starch and mix through.
  • Select Sauté/Browning on Pressure Cooker and allow pot to fully heat.
  • Add Olive Oil and half the Butter to cooking pot. When Butter is melted, add Beef and sear until brown, about one minute. Remove Beef to a bowl.
  • Deglaze cooking pot with half the Sherry, making sure to completely scrape up all the brown bits.  Add the remaining Butter, Onions and Mushrooms. Sauté for 6 minutes
  • Add the Garlic and Sauté for 30 seconds. Add the rest of the Sherry to the cooking pot and deglaze the pot.
  • Mix in the Worcestershire Sauce, Dijon Mustard and Broth.  Return Beef to the cooking pot, including any juice on the plate.
  • Lock on Lid and close Pressure Valve. Cook at High Pressure for 3 minutes.  When Beep is heard, wait 10 minutes and then release any remaining pressure.
  • Select Sauté/Browning and let liquid reduce for 5 minutes. Taste and adjust salt/pepper, if needed.
  • Place Sour Cream into a large measuring cup and slowly add 1/2 cup of hot liquid to temper. Whisk together well. Slowly add the Sour Cream into the cooking pot and whisk
  • Serve over Egg Noodles or Rice, with a garnish of parsley.