Multi-Cooker Beef Stroganoff

Yield: 8 servings

Ingredients:

2 ½ Tablespoons oil
1 ½ pounds beef Top Round Steak, trimmed and cut into ¼-inch thick strips
1 pound fresh mushrooms, gently rubbed under cold running water, sliced
1 cup onion, scrubbed with clean vegetable brush under running water, finely chopped
3 garlic cloves, minced
1 cup low-sodium beef broth
1 Tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
1 teaspoon salt
½ teaspoon pepper
1 Tablespoon cornstarch
2 Tablespoons cold water
1 ½ cups low-fat sour cream
¼ cup fresh parsley, gently rubbed under cold running water, chopped (optional)

Directions:

Wash hands with soap and water.
Using the sauté function on your multi-cooker, heat 1 tablespoon of oil. Add half the steak pieces to the pot and brown on all sides, about 3 minutes. Remove from the pot and repeat with the remaining pieces. Remove from the pot and keep warm.
Wash hands after handling uncooked meat.
Add 1 tablespoon of oil to the pot. Add the mushrooms and cook for 5 minutes, or until golden, stirring occasionally to prevent them from burning. Add 1 tablespoon of water if the mushrooms begin to stick. Remove from pot and set aside.
Add the remaining ½ tablespoon of oil to the pot. Add chopped onion and cook stirring occasionally, for 5 minutes until softened.
Add garlic and sauté for another minute.
Pour in beef broth, Worcestershire sauce, mustard, salt, and pepper, and stir until combined. Add the browned beef pieces and stir.
Place lid on multi-cooker and lock according to manufacturer’s instructions. Make sure the valve is set to sealing position.
Cook on high pressure for 18 minutes followed by a 15-minute natural release, then a quick release. Once pin drops, remove lid.
In a small mixing bowl, combine cornstarch and cold water until smooth. Add slurry to the pot.
Select the sauté function and bring the gravy to a boil, stirring constantly until it thickens.
Add the sour cream and mushrooms and stir until smooth.
Serve with egg noodles, polenta, rice, zucchini noodles, or spaghetti squash. Top with fresh parsley, if desired.
Store leftovers in a sealed container in the refrigerator for up to four days.