Instant Pot Beef Stroganoff

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  Olive oil(15g)

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

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  Unsalted Butter(15g)
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  Yellow Onion
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  1 1/2 teaspoons kosher salt (divided)
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  Beef Sirloin, Top(680g)
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  1 teaspoon ground black pepper
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  1 teaspoon dried dillweed
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  Garlic powder(5g)
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  Onion powder(3g)
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  Worcestershire Sauce(45g)

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

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  Mustard, Dijon(15g)

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

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  Low Sodium Beef Broth(720g)
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  Mushrooms, Cremini(454g)
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  Flour, All-Purpose, White(30g)
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  Pasta, Egg Noodles, Whole Wheat, Dry(340g)
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  Greek Yogurt, Plain, Whole Milk(240g)

  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 a pinch of salt and cook, stirring often, until softened but not browned, 3–4 minutes.
2. 2Season the top sirloin steak (cut into bite-sized pieces) with salt and pepper. Add to the skillet and cook, stirring occasionally, until browned on all sides, 4–6 minutes. The meat should show no pink on the exterior.
3. 3Stir in the 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 cremini 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 whole wheat 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.