BEEF NOODLES GRAVY RECIPES

Steps:

• Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
• When oil gets hot, add meat and onions. Brown the meat on all sides, 4-5 minutes.
• Add broth and wine to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
• Add mushrooms and stir to combine. Add a steam rack or riser on top of the mushrooms. (Use the one that came with your pot,)
• Place potato cubes into a steamer basket and place basket on the steam rack or riser.
• Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
• Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 15 minutes.
• When the time is up, quick-release the pressure.
• Carefully remove the potatoes to a bowl. Add butter, sour cream and salt and mash to desired consistency.
• Remove steam rack or riser and stir in worcestershire.
• In a small bowl, mix together 1/2 cup of pot liquid and cornstarch. Stir into the pot until thickened, returning to SAUTE mode as needed. Adjust seasonings.
• Serve beef and mushrooms over mashed potatoes. Garnish with chopped italian parsley (optional)

Steps:

• For noodles, bring 4 cups of water to a boil. Add 8 oz. dried noodles, 1 teaspoon oil, and 1 teaspoon salt after coming to a boil. Cook noodles per package directions. I cooked an additional 8 minutes.
• In fry pan cook rib eye steak to medium-rare. Remove from pan and slice and cube to 1/4" by 1/4".
• Slice and cube portobello mushroom to 1/4" by 1/4" cubes. In a separate fry pan, sautee mushrooms in 1 teaspoon olive oil and 2 teaspoons butter over medium heat for 10 minutes. Add cubed rib eye to mushroom pan and keep warm. I had an equal amount of rib rye and mushroom.
• Add two beef bouillon cubes to 1/2 cup water and nuke for two minutes. Dissolve bouillon cubes.
• Add beef broth to the pan that steak was fried in. Bring to low simmer and add 1 additional cup of water.
• Add 2 tablespoons of corn starch to 1/2 cup cold water and make a slurry.
• At low simmer add corn starch slurry to the pan and stir and increase heat to thicken the gravy.
• Add 1/4 teaspoon Kitchen Bouquet to darken. Add salt and pepper to taste. Makes 2 cups.
• Drain noodles and melt 2 tablespoons of butter in them and stir.
• Plate butter noodles, top with steak and mushrooms and then cover with gravy.
• Note: I made two single meals out of this and still have 1/2 the noodles for other offerings. I will make chicken noodle soup or freeze the remaining noodles.
• Note: I could have added a quarter cup of sweet red wine to the gravy the last few minutes but chose not to this time.
• Note: This was a real pleasure. I could also have added 1/3 to 1/2 cup of sour cream to the gravy and I would have had excellent beef tomato gravy rather than a brown gravy, it is also excellent.
• Note: A second rib eye steak and all of the very large portobello mushroom and the noodles would have served four people amply. You have to pay attention to discern the difference between the steak and the mushroom.
• Note: You could use cube roast meat for this if you slow cooked it in the oven for one to two hours in some beef juice or gravy. Rib eye or a tender steak negates the need for this.