IP: Creamy Celery Beef Stroganoff

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Ingredients

  • 1 tablespoon canola oil
  • 1 pound beef stew meat, bite size pieces
  • 1 celery stalk, sliced
  • ½ onion, diced
  • 6 oz mushrooms, halved and sliced
  • 1 can (10-3/4 ounces) condensed cream of chicken & mushroom soup, undiluted
  • ½ envelope onion soup mix
  • ½ cup sour cream
  • 8 oz hot cooked egg noodles
  • Minced fresh parsley, optional

Directions

  1. Set Instant Pot (IP) to SAUTÉ, heat oil to a shimmer, 5-8 mins. Add beef and cook stirring occasionally until meat is no longer pink. And vegetables and cook until they release some liquid. Cover with lid on SEAL. Set IP to MEAT and cook for 30 minutes.

  2. Quick release pressure then remove lid. Add condensed soup and onion soup mix, stir well to combine. Cover with lid on VENT. Set IP to SLOW COOK and cook on HIGH for 30 minutes.

  3. Turn off IP and remove lid. Add sour cream and mix to combine. Serve with hot cooked egg noodles; sprinkle with parsley if desired.

Sources

https://www.tasteofhome.com/recipes/creamy-celery-beef-stroganoff/
https://www.tasteofhome.com/recipes/three-step-stroganoff/

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