– 1 tablespoon extra virgin olive oil – 1 tablespoon unsalted butter – 1 small yellow or white onion diced – 1 1/2 teaspoons kosher salt divided – 1 1/2 pounds boneless sirloin steak cut into 1 1/2-inch cubes – 1 teaspoon ground black pepper – 1 teaspoon dried dillweed – 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 – 2 tablespoons all-purpose flour – 12 ounces whole wheat wide egg noodles – 1 cup plain whole milk Greek yogurt do not use nonfat or it will curdle – Chopped fresh parsley or thyme
1
Set Instant Pot to SAUTE. Add the oil and butter. Add the onion and 1/2 teaspoon salt. Cook until the onion begins to soften about 3 to 4 minutes.
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5
Stir in the mushrooms, then sprinkle the flour over the top. Pour in the remaining beef broth. Close and seal the lid. Cook on HIGH pressure for 10 minutes.
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6
When the time is up, vent the Instant Pot to quick release the pressure. Open the lid and add the egg noodles. Cover and cook 5 more minutes.
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