Missourian
Diamond Member
This was good IF you liked your mom's beef tip noodle casserole... which I do...cuz this tastes much more like that than stroganoff to me...
But I didn't follow the recipe either.
The Original recipe...
www.campbells.com
How mine differed...
I used a whole onion (diced) and three garlic cloves (minced), 1.5# top round steak that was on sale (cubed), 3 cubes Knorr beef bullion (Caldo con Sabor de Res) from the Mexican aisle, 10oz can mushroom pieces drained, 6 cups water, 16 oz egg noodle and a can of Campbell's Cream of Mushroom Soup.
Season and sear the beef on saute,
You're not cooking it through... Just searing the outside of one side or two to build some flavor.
removed beef,
saute onions and garlic,
Add the drained mushrooms and saute for a minute or two.
You should have a little liquid built up now... Throw in your bullion cubes and let them diffuse.
Return the beef.
Add your 6 cups of water.
Stir.
Add 16 ounces of egg noodles.
Do NOT stir. You can shift the noodles a little, pack them down a little. If they're not all submerged that's not a problem. Stirring will likely cause a 'burn' warning.
Add your soup on top.
Pressure cook 9 minutes and quick release.
Temper your 8 oz. sour cream.
Add to noodle mixture and stir.
If it's a little runny...let it sit and cool a little.
Like I said...this doesn't taste much like Stroganoff to me...Mrs MOe make a much better beef stroganoff.
But it is still good...and very easy.
But I didn't follow the recipe either.
The Original recipe...
Instant Pot® Easy Beef Stroganoff | Campbell’s® Recipes
When you make our Instant Pot® Easy Beef Stroganoff, everything, including the noodles, cooks right in the Instant Pot®— cleanup is a breeze.
www.campbells.com
How mine differed...
I used a whole onion (diced) and three garlic cloves (minced), 1.5# top round steak that was on sale (cubed), 3 cubes Knorr beef bullion (Caldo con Sabor de Res) from the Mexican aisle, 10oz can mushroom pieces drained, 6 cups water, 16 oz egg noodle and a can of Campbell's Cream of Mushroom Soup.
Season and sear the beef on saute,
You're not cooking it through... Just searing the outside of one side or two to build some flavor.
removed beef,
saute onions and garlic,
Add the drained mushrooms and saute for a minute or two.
You should have a little liquid built up now... Throw in your bullion cubes and let them diffuse.
Return the beef.
Add your 6 cups of water.
Stir.
Add 16 ounces of egg noodles.
Do NOT stir. You can shift the noodles a little, pack them down a little. If they're not all submerged that's not a problem. Stirring will likely cause a 'burn' warning.
Add your soup on top.
Pressure cook 9 minutes and quick release.
Temper your 8 oz. sour cream.
Add to noodle mixture and stir.
If it's a little runny...let it sit and cool a little.
Like I said...this doesn't taste much like Stroganoff to me...Mrs MOe make a much better beef stroganoff.
But it is still good...and very easy.
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