BEEF STROGANOFF RECIPE CAMPBELLS RECIPES

Steps:

• Season the beef with salt and pepper. Layer the onion, beef, paprika, garlic powder and noodles in a 6 quart Instant Pot®. Pour the broth and Worcestershire over the noodles and spoon the soup on top (the order is important, so don't stir until after the cooking is done).
• Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer to 8 minutes (timer will begin counting down once pressure is reached- it takes about 15 minutes). When done, press Cancel and use the quick release method to release the pressure.
• Stir in the sour cream and let stand for 5 minutes uncovered. Season to taste and sprinkle with the parsley before serving.

Steps:

• Cook egg noodles: Prepare egg noodles according to package instructions and toss with butter while still hot. Cook beef: In a large skillet over medium-high heat, heat vegetable oil. Working in batches if necessary, add beef and sear 8 to 10 minutes, until golden on all sides, and season with salt and pepper. Remove beef and place in a large bowl. Lower heat to medium and add one tablespoon olive oil. Add mushrooms and cook until golden and tender, 8 to 10 minutes. Remove from skillet and place in bowl with beef. Add remaining olive oil and add onion. Cook until tender, 6 minutes. Add garlic, thyme, and tomato paste and cook until fragrant, 2 minutes more. Stir in 3 1/2 cups broth, mustard, and Worcestershire sauce and bring to a simmer.  Make cornstarch slurry: In a small bowl, whisk cornstarch into remaining 1/2 cup broth until completely smooth.  Pour cornstarch slurry into skillet and continue to simmer until thickened by about half, 10 to 12 minutes. Remove from heat and stir in mushrooms, beef, and sour cream. Season with salt and pepper. Spoon beef mixture over prepared egg noodles and garnish with a dollop of sour cream and parsley before serving.