Ingredients

The following ingredients have 6 Servings
  • 2 pounds stew meat (cut into 1-inch cubes)
  • Kosher salt and freshly ground black pepper (to taste)
  • 2 tablespoons olive oil
  • 3 cloves garlic (minced)
  • 1 onion (diced)
  • 8 ounces cremini mushrooms (quartered)
  • 3 sprigs fresh thyme
  • 2 tablespoons all-purpose flour
  • 1/4 cup dry sherry
  • 3 cups low sodium beef broth
  • 2 teaspoons Worcestershire sauce
  • 1 12-ounce package wide egg noodles
  • 3/4 cup sour cream
  • 2 tablespoons chopped fresh parsley leaves

Instruction

  • Set a 6-qt Instant Pot® to the high saute setting.
  • Season beef with salt and pepper, to taste. Heat olive oil; working in two batches, add beef and cook until evenly browned, about 3-4 minutes; set aside.
  • Add garlic, onion, mushrooms and thyme. Cook, stirring occasionally, until tender, about 3-4 minutes. Whisk in flour until lightly browned, about 1 minute.
  • Stir in dry sherry, scraping any browned bits from the bottom of the pot.
  • Stir in beef broth, Worcestershire and beef. Select manual setting; adjust pressure to high, and set time for 12 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
  • Stir in egg noodles.  Select manual setting; adjust pressure to high, and set time for 5 additional minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
  • Stir in sour cream; season with salt and pepper, to taste.
  • Serve immediately, garnished with parsley, if desired.