Beef stroganoff recipe

Ingredients

• Extra-virgin olive oil
• 1 lb beef chuck roast, cut into bite-sized cubes
• 1 medium mushroom
• 3 garlic cloves, minced
• 3 cups beef stock
• 2 tsp thyme
• 1 bay leaf
• 1 pkg egg noodles (I like the wide ribbon ones)
• ¼ cup sour cream
• 1 tbsp Dijon mustard
• Salt and freshly cracked pepper

1. Heat Instant Pot on Sauté mode. Add just enough olive oil to lightly coat bottom of pot.
2. Add meat, butter, onions, mushrooms, and garlic. Sauté for 5 minutes.
3. Add beef stock to deglaze pan.
4. Add thyme and bay leaf.
5. Secure lid on Instant Pot. Pressure cook on high for 15 minutes.
6. While beef and vegetable mixture is cooking, follow package directions for cooking egg noodles.
7. Once beef, vegetable, and herb mixture has finished cooking, let the pressure release naturally.
8. Once the pressure has released, stir in the sour cream and Dijon mustard. Remove bay leaf before serving. Salt and pepper to taste. Serve over prepared egg noodles.