Ingredients
1/4
cup butter
2
lb boneless beef sirloin steak, cut in thin strips, patted dry
1
cup chopped onions
8
oz fresh white mushrooms, thinly sliced
1/4
teaspoon salt
1/4
teaspoon pepper
2
cloves garlic, finely chopped
1
cup Progresso™ beef flavored broth (from 32-oz carton)
1
can (10.5 oz) condensed mushroom soup
1
tablespoon cornstarch
1
tablespoon water
4
oz cream cheese (from 8-oz package), cubed
1/2
cup sour cream
8
cups hot cooked egg noodles
Preparation
On 6-quart Instant Pot®, select SAUTE; adjust to normal. Melt butter in insert. Add half of beef strips; cook 6 to 8 minutes or until beef is just browned, turning once. Using slotted spoon, transfer to medium bowl. Repeat with remaining half of beef; transfer to bowl with browned beef. Add onions, mushrooms, salt and pepper to insert; cook 8 to 10 minutes or until softened and browned. Stir in garlic and broth; heat to simmering, stirring constantly. Stir in soup and beef. Select CANCEL.
Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 2 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
In small bowl, beat cornstarch and water with fork. Select SAUTE; adjust to normal. Heat mixture in insert to boiling. Stir in cornstarch mixture; cook and stir 1 to 2 minutes or until thickened. Select CANCEL.
Stir cream cheese into beef mixture until melted. Stir in sour cream until well blended. Serve over noodles.
