This recipe is for the 6 Qt InstaPot. Adjust as needed.
Prep and cook time less than 40 minutes (good as a last minute dish).
This recipe was inspired by a recipe on a Campbell's Soup Can. It has been modified significantly.
NOTE: The order of the ingredients in the pot is important.
Ingredients:
-1-1/4 Lb (or more) beef. Various BBQ left overs is ideal). In a pinch ground beef broken into chunks works pretty well
-1 Onion (I prefer vidalia but yellow will do just fine)
-Salt (optional)
-Black Pepper (I prefer tellicherry). About 10 grinds
-1 TSP Paprika
-1/2-3/4 TSP Garlic powder
-1 box of mushrooms, sliced. 8 ounce or 12 ounce (12 ounce preferred). See note, below.
-1-2/3 to to 1/3/4 C Beef broth or other broth (like to use use mushroom bouillon or a combination of mushroom and garlic bouillon. I prefer Better than Bouillon brand). See note, below
-1/2 Lb Egg noodles
2 TSP Worcestershire sauce
1 Can Campbell Traditional Cream of Mushroom Soup
1 to 1.5 C sour cream (to taste)
Coarsely dice 1 onion and place in the bottom of the pot.
Place ~1-1/4 Lb cut up chuncs of bef on top of onions. Beef can be raw or pre-cooked left overs. Ground beef can be used but should be broken into bit sized chunks.
Season with:
-Salt (try it the first time without this since the broth and soup mix both have salt)
-Freshly ground black pepper to taste.
-1 TSP Paprika
1/2 to 3/4 TSP Garlic powder
Add 1 box 8 or 12 ounces* of sliced mushrooms.
Cover the above ingredients with 1/2 Lb Egg Noodles (raw)
Add broth as follows:
*NOTE
-If omitting mushrooms - 2 C broth
-If using 8 Ounces (typical grocery store size) - 1-3/4 C broth
-If using 12 Ounces (Trader Joe's sells this size and it is the preferred quantity) 1-2/3 C broth
Add 2 TSP Worcestershire sauce (that's a Campbell's thing, but I like it)
Spoon over the top of the noodles 1 can (10 Ounces) Campbell's Cream of Mushroom Soup. Spoon it out with a teaspoon with each spoonful in a different part of the noodles.
Place cover on the InstaPot and plug it in.
Set InstaPot as follows:
Pressure Cook: High
Keep Warm: Off
Cooking Time: 8 Minutes.
Once cooked use the Rapid Release method to depressurize the pot.
Open pot
Add: 1 to 1-1/2 C Sour Cream. Stir well.
Wait 5 minutes to thicken (optional. If in a hurry you can skip this step).
Serve with veggies on the side.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~
This is pretty addictive as it is. Nice and easy quick dinner. It would be better with the addition of chopped Garlic (2-3 cloves and exclude the Garlic Powder). The original recipe called for only 1/4 C sour cream. You will probably want at least a cup if you like Stroganoff.
Since I use the Better Than Bouillon paste, I don't actually prepare broth. I just spoon the correct amount over the noodle the same as the canned soup. And then use the correct amount of water.
Enjoy. It really is nice for those weeknights where time is tight.
And even those that are not accomplished in the kitchen can make this and be proud of the results. For accomplished cooks, you can tweak this considerably, including making your own white sauce and other changes. Leaving out the Worcestershire sauce and substituting some other spices is definitely worthy of exploration.
Prep and cook time less than 40 minutes (good as a last minute dish).
This recipe was inspired by a recipe on a Campbell's Soup Can. It has been modified significantly.
NOTE: The order of the ingredients in the pot is important.
Ingredients:
-1-1/4 Lb (or more) beef. Various BBQ left overs is ideal). In a pinch ground beef broken into chunks works pretty well
-1 Onion (I prefer vidalia but yellow will do just fine)
-Salt (optional)
-Black Pepper (I prefer tellicherry). About 10 grinds
-1 TSP Paprika
-1/2-3/4 TSP Garlic powder
-1 box of mushrooms, sliced. 8 ounce or 12 ounce (12 ounce preferred). See note, below.
-1-2/3 to to 1/3/4 C Beef broth or other broth (like to use use mushroom bouillon or a combination of mushroom and garlic bouillon. I prefer Better than Bouillon brand). See note, below
-1/2 Lb Egg noodles
2 TSP Worcestershire sauce
1 Can Campbell Traditional Cream of Mushroom Soup
1 to 1.5 C sour cream (to taste)
Coarsely dice 1 onion and place in the bottom of the pot.
Place ~1-1/4 Lb cut up chuncs of bef on top of onions. Beef can be raw or pre-cooked left overs. Ground beef can be used but should be broken into bit sized chunks.
Season with:
-Salt (try it the first time without this since the broth and soup mix both have salt)
-Freshly ground black pepper to taste.
-1 TSP Paprika
1/2 to 3/4 TSP Garlic powder
Add 1 box 8 or 12 ounces* of sliced mushrooms.
Cover the above ingredients with 1/2 Lb Egg Noodles (raw)
Add broth as follows:
*NOTE
-If omitting mushrooms - 2 C broth
-If using 8 Ounces (typical grocery store size) - 1-3/4 C broth
-If using 12 Ounces (Trader Joe's sells this size and it is the preferred quantity) 1-2/3 C broth
Add 2 TSP Worcestershire sauce (that's a Campbell's thing, but I like it)
Spoon over the top of the noodles 1 can (10 Ounces) Campbell's Cream of Mushroom Soup. Spoon it out with a teaspoon with each spoonful in a different part of the noodles.
Place cover on the InstaPot and plug it in.
Set InstaPot as follows:
Pressure Cook: High
Keep Warm: Off
Cooking Time: 8 Minutes.
Once cooked use the Rapid Release method to depressurize the pot.
Open pot
Add: 1 to 1-1/2 C Sour Cream. Stir well.
Wait 5 minutes to thicken (optional. If in a hurry you can skip this step).
Serve with veggies on the side.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~
This is pretty addictive as it is. Nice and easy quick dinner. It would be better with the addition of chopped Garlic (2-3 cloves and exclude the Garlic Powder). The original recipe called for only 1/4 C sour cream. You will probably want at least a cup if you like Stroganoff.
Since I use the Better Than Bouillon paste, I don't actually prepare broth. I just spoon the correct amount over the noodle the same as the canned soup. And then use the correct amount of water.
Enjoy. It really is nice for those weeknights where time is tight.
And even those that are not accomplished in the kitchen can make this and be proud of the results. For accomplished cooks, you can tweak this considerably, including making your own white sauce and other changes. Leaving out the Worcestershire sauce and substituting some other spices is definitely worthy of exploration.
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