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Ingredients - 1 tablespoon extra virgin olive oil - 1 tablespoon unsalted butter - 1 small yellow or white onion — diced - --1 1/2 teaspoons kosher salt — divided (Don't add any salt if using kosher meat) - 700g boneless sirloin steak (cinta) — cut into 2-cm (small) - 1 teaspoon ground black pepper - 1 teaspoon dried dillweed שמיר - +1 teaspoon garlic powder - +1/2 teaspoon onion powder - +3 tablespoons Worcestershire sauce - +1 tablespoon Dijon mustard - 3 cups reduced sodium beef broth — divided - 16 ounces sliced baby Bella cremini mushrooms (450g) - 2 tablespoons all-purpose flour - 12 ounces whole wheat wide egg noodles (340g) (used farfalle 12-13-2020) - 1 cup plain whole milk Greek yogurt — do not use nonfat or it will curdle (400gr) (used yogurt 12-13-2020) - Chopped fresh parsley or thyme — optional for serving

Instructions 1. Set Instant Pot to SAUTE. Add the 1tbsp olive oil and 1tbsp butter. Once hot, add the 1 small diced onion and 1/2 teaspoon salt. Cook, stirring often, until the onion begins to soften but does not brown, 3 to 4 minutes. 2. Sprinkle the beef with salt and pepper. Add to the pot. Cook, stirring occasionally until the meat is browned on all sides, about 4 to 6 minutes. 3. Add the 1 teaspoon dried dillweed שמיר 4. Pour in 1/2 cup of the 3 cups reduced sodium beef broth. Stir, scraping a wooden spoon or spatula along the bottom of the pot, to ensure you remove any stuck on bits of food (this will avoid a “burn” warning). 5. Stir in the 16 ounces mushrooms, then sprinkle the 2 tablespoons all-purpose flour over the top. Stir until evenly incorporated. Pour in the remaining beef broth (2.5 cups). Close and seal the lid. Cook on HIGH pressure (Manual) for 10 minutes. When the time is up, immediately vent the Instant Pot to quick release the pressure. 6. Once you can safely open the pressure cooker, carefully open the lid and add the egg noodles. Stir very well to make sure noodles are separated. Recover instant Pot, seal, and cook on HIGH (manual) for 5 minutes. When the time is up, allow the pressure to naturally release for 5 minutes, then immediately vent to release any remaining pressure. 7. Carefully open the lid and stir. Let the stroganoff cool for a few minutes, then stir in the 1 cup Greek yogurt. Serve hot, sprinkled with fresh parsley and/or thyme (1-17-21 Next time skip yogurt)

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Personal Notes Imported from Copy Me That export. Original source: https://www.wellplated.com/instant-pot-beef-stroganoff/ Store leftovers in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of water, milk, or broth to keep them from drying out.

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