Ingredients

The following ingredients have 6 Servings
  • 1/2 cup flour
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon paprika
  • 2.5 lbs. Sirloin Tip Roast, cubed
  • 2-3 tablespoons olive oil
  • 2 cups fresh sliced mushrooms
  • 1 medium onion, sliced
  • 2-3 cloves garlic, minced
  • 1 3/4 cups beef broth
  • 3/4 cup sour cream
  • Cooked egg noodles, for serving

Instruction

  • In a gallon sized zip top bag, mix together the flour, salt, pepper, onion powder, garlic powder, thyme, rosemary and paprika. Add the cubed beef and toss to coat.
  • Set the pressure cooker to browning and add 2 tablespoons of oil. Working in small batches, taking care not to over crowd the pot, brown the meat on all sides. Remove the beef to a plate.
  • Add the mushrooms and onions to the pressure cooker, adding more oil if needed and cook for 5 minutes. Add the garlic and cook for an additional 1 minute.
  • Return the beef to the pressure cooker, along with any juices that have accumulated on the plate. Stir in the beef broth.
  • Place the lid on the pressure cooker and set it to high for 20 minutes.
  • After 20 minutes has elapsed, allow the pressure cooker to naturally release the steam. This will take 10-15 minutes. Carefully remove lid.
  • Place the sour cream into a small bowl and ladle about 1/4 cup of the hot liquid from the pressure cooker into the sour cream and stir.
  • Stir the sour cream mixture back into the pressure cooker with the meat. Season with additional salt and pepper, if needed, to taste. Serve over egg noodles.