Ingredients
- 1 tablespoon butter
- 1 large onion, quartered and sliced thinly
- 1 pound beef, sliced into thin strips
- 8 ounces fresh mushrooms, sliced
- 3 cloves garlic, finely diced
- 1 tablespoon tomato paste
- 1 tablespoon Dijon mustard
- 1 bay leaf
- 1/4 teaspoon black pepper
- 1 teaspoon salt
- 1 tablespoon worcestershire sauce
- 1/2 teaspoon thyme
- 1 cup beef stock
- 1 tablespoon cornstarch
- 1/3 cup sour cream
- 1 can sliced water chestnuts
- 2 tablespoons parsley
- egg noodles
Preparation
Step 1
Press the saute key on the Instant Pot. Add butter and once hot, add the onion and cook for 2 minutes, stirring a few times.
Add the beef strips and stir together for 2 minutes, until the color of the meat changes.
Add the mushrooms, garlic, tomato paste, mustard, bay leaf, pepper, salt, Worcestershire sauce, thyme, beef stock and egg noodles and stir through to combine. Cancel the saute function by pressing Keep Warm/Cancel button.
Place and lock the lid, make sure the steam releasing handle is pointing to Sealing. Press Manual (High Pressure) and adjust to 10 minutes.
Once the timer goes off, allow the pressure to release for 2-3 minutes and then use the quick release method before opening the lid.
Press Saute key again. Dissolve corn starch in a little water. Add some liquid from the pot. Add back to the stew and stir through, which will thicken the liquid slightly. Add the sour cream and water chestnuts and stir through for a minutes.
Finally add the parsley, stir and serve.