Instant Pot Beef Stroganoff

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  1 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 tbsp Unsalted Butter
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  1 Yellow Onion(110g)
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  1.5 tsp 1 1/2 teaspoons kosher salt (divided)
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  1.5 lbs Beef Sirloin, Top
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  1 tsp 1 teaspoon ground black pepper
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  1 tsp 1 teaspoon dried dillweed
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  1 tsp Garlic powder
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  0.5 tsp Onion powder
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  3 tbsp Worcestershire Sauce

  Lea & Perrins is the standard. A little goes a long way.

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  1 tbsp Mustard, Dijon

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

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  3 cup Low Sodium Beef Broth
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  16 oz Mushrooms, Cremini
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  2 tbsp Flour, All-Purpose, White
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  12 oz Pasta, Egg Noodles, Whole Wheat, Dry
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  1 cup Greek Yogurt, Plain, Whole Milk

  Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.

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  Parsley, Fresh

Instructions

1. 1Heat the olive oil and butter in a large skillet over medium-high heat until the butter is foaming, about 1 minute. Add the diced onion with half the salt and cook, stirring often, until softened but not browned, 3–4 minutes.
2. 2Season the beef (cut into bite-sized pieces) with the remaining salt and the pepper. Add to the skillet and cook, stirring occasionally, over medium-high heat for 4–6 minutes until browned on all sides with no pink visible on the exterior.
3. 3Stir in the dillweed, garlic powder, onion powder, Worcestershire sauce, and Dijon mustard. Pour in half the beef broth and scrape the bottom of the skillet with a wooden spoon to release any browned bits.
4. 4Add the mushrooms and sprinkle the flour over the top. Stir until evenly incorporated, then pour in the remaining beef broth. Bring to a simmer over medium-high heat and cook, stirring occasionally, for 8–10 minutes until the sauce thickens and coats the back of a spoon.
5. 5Meanwhile, cook the egg noodles separately in salted boiling water according to package directions until al dente, typically 8–10 minutes. Drain and set aside.
6. 6Remove the stroganoff from heat and let cool for 2–3 minutes. Stir in the Greek yogurt until fully incorporated and the sauce is creamy and smooth.
7. 7Fold the cooked noodles into the stroganoff and stir gently to combine.
8. 8Divide evenly into 6 airtight containers while hot. Garnish each portion with fresh parsley before serving, or store without garnish and add fresh parsley when reheating.