Can be doubled. This was made in my 8 q pot, so you know that the liquid is enough. You May need about 1/2 c more liquid for the 10 q.
* I have an alternative Recipe for Mushroom Cream Sauce if you would rather use canned cream of Mushroom Soup type….that can be used with this recipe for extra creaminess without full size Mushroom slices. you can chop them up really fine if you want. you would add about 1 1/2 cup of the mixture to the top of the meat and add 1 min to the cook time . Add Sour cream after cooking as usual. see link here. http://Mushroom Cream sauce.
INGREDIENTS:
1 lb Chuck Roast or Steak, cut into 1/2” x 1/4” x 3” strips, (you can use Hamburger too).
1 1/2 Tbsp Flour to coat the Meat.
EVOO 2 Tbsp.
1 whole chopped sweet Onion. 2 c. (This adds Liquid to the pot as it cooks down.)
1 large clove Garlic minced. (1 Tbsp ish)
8 Oz Crimini Mushrooms sliced.
1/2 c Red Wine.
1/4 c Chicken Broth or Water.
Salt and Pepper.
1 1/2 tsp Johnnies Seasoning Salt or equivalent.
1 Tbsp Costco’s Low sodium Better than Bullion Chicken if desired.
1/4 c Water to deglaze Fry Pan
3/4-1 cup sour Cream. (Add at the end)
6 oz wide egg Noodles, or Pappardelle Noodles. see below.
DIRECTIONS:
In a plastic bag add the seasonings and Flour. Add the Meat and shake it with the seasonings and Flour…. then using a Frying pan, using 2 Tbsp Evoo, Brown the Meat on Med Hi until nice and brown, Emphasis on the Brown. This is where your flavor comes from. …That and the Wine. The Wine also tenderizes the Chuck. Taste the Meat to see if it needs more seasoning, add salt and pepper after its cooked, when you taste it then.
Meanwhile, in the IP, Layer the raw Onions, Garlic and Mushrooms on the bottom and then add the Wine and 1/4 c Water with Better than Bullion Chicken. Add the Meat, use the 1/4 c water to deglaze the Frying Pan and then reduce the liquid to 2 Tbsp liquid in the Pan. Add this to the pot, Don’t stir. Don’t worry about adding more liquid than that. The Onions will make the liquid to bring the Pot to pressure and make the Broth. (See the pic of the Meat in all the broth that it makes).
Put the Lid on, Set the time to 10 min, HI Pressure, then when it’s done and beeps, let it do a 10 min NPR. Stir and taste, and add Salt and Pepper if needed.
After the Meat is done, Add 6 oz Noodles to the Beef Broth created by cooking.
Close lid, and set the time to 4 min. When it’s done, do a QR, add Sour Cream. Stir well. But Before you do this…read the alternative and decide if you want to put the Noodles in with this PIP.
*Below is an alternative way to cook the Noodles at the same time. This process shortens the total cook time .
You can also do the Noodles PIP method in the Pot at the same time. Just use a stainless steel Cake Pan that will fit into the Pot. Add 6 oz Egg or Pappardelle Noodles and 1 1/4 c Water, (you can also add a tsp of Costco’s lower sodium better than bullion to it for flavor). Put the long legged Trivet down into the Beef and Veggies and set the stainless Cake Pan on the Trivet. See pictures below.
When the Pot Beeps and the Meat is done the Noodles won’t be all the way done so dump them into the Meat and Sauce, and turn the Pot Off and back to Sauté and Sauté for a couple of minutes until the Noodles are done. Then add the 1 c of sour Cream, and heat but don’t Boil.
Enjoy!
Enjoy.* note, you can add the Costco’s Low Sodium Better than Bullion for extra flavor.