– 1 tablespoon extra virgin olive oil – 1 tablespoon unsalted butter – 1 small yellow or white onion – 1 1/2 teaspoons kosher salt – 1 1/2 pounds boneless sirloin steak – 1 teaspoon ground black pepper – 1 teaspoon dried dill weed – 1 teaspoon garlic powder – 1/2 teaspoon onion powder – 3 tablespoons Worcestershire sauce – 1 tablespoon Dijon mustard – 3 cups reduced sodium beef broth – 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 – Chopped fresh parsley or thyme
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Add beef and cook for 4-6 minutes. Then add dill, garlic powder, onion powder, Dijon mustard, Worcestershire sauce and half the broth. Stir.
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Add mushrooms, flour, and the remaining broth. Stir. Close and seal the lid. Cook on HIGH pressure for 10 minutes. Quick release the pressure when time is up.
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Carefully open the lid and stir. Let the stroganoff cool for a few minutes, then stir in the Greek yogurt. Serve hot, sprinkled with fresh parsley and/or thyme.
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