Ingredients
- 2 pounds (960 g) boneless beef, cut into strips
- 3/4 cup (180 ml) beef broth
- 2 tablespoons all-purpose flour
- 3 tablespoons vegetable oil
- 1 teaspoon garlic powder
- 1 large yellow onion, peeled and chopped
- 1/2 cup (125 g) sliced mushrooms
- 1 tablespoon Worcestershire sauce
- 1 cup (250 ml) sour cream
- 1 package egg noodles, cooked
- salt and freshly ground black pepper to taste
Method
Step 1
Heat vegetable oil in pressure cooker turned to the sauté mode. Working in batches, brown meat on all sides. Add all-purpose flour and stir well.
Step 2
Stir in onion, garlic powder, sliced mushrooms, beef broth, and Worcestershire sauce Mix thoroughly.
Step 3
Close the pot and lock the lid. Set the machine to cook at high. Set timer to cook for 22 minutes.
Step 4
Using the Quick Release method, bring pressure to normal. Carefully unlock and open the lid. Stir in sour cream until well combined.
Step 5
Serve hot over the cooked noodles.