Description
Beef, bacon, mushrooms and vegetables in a savory sour cream sauce ladled over mashed potatoes.
Ingredients
Scale
- 3 thick pieces of bacon, diced
- 2 pounds beef stew meat
- Kosher salt
- Pepper
- 1 medium onion, diced
- 1 rib of celery, sliced
- 2 carrots, peeled and sliced
- 8 ounces mushrooms, sliced
- 1/2 cup beef broth
- 1 tsp garlic powder
- 1 1/2 tsp dried rosemary leaves
- 1 1/2 tsp dried thyme leaves
- 1 Tbsp Worcestershire sauce
- 1 (8 oz) can tomato sauce
- 1 cup sour cream
- 2 Tbsp cornstarch
- Hot mashed potatoes, for serving
Instructions
- Turn Instant Pot to saute setting. When display says HOT add in the bacon and cook until crisp. Use a slotted spoon to remove the bacon to a paper towel lined plate. Salt and pepper the beef stew meat (about ½ tsp each) and brown the beef in the bacon grease for about 5 minutes. Move the beef to a plate and set aside.
- Add in the onion, celery, carrots and mushrooms. Saute for 4 minutes.
- Pour in broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Add in the beef, garlic powder, rosemary, thyme, 1 tsp of kosher salt, ½ tsp pepper, Worcestershire and tomato sauce. Don’t stir.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 20 minutes. When time is up let pot naturally release. Remove the lid.
- In a bowl whisk together the sour cream and cornstarch until smooth. Whisk a half cup of the hot liquid from the pot into the sour cream to temper it. Stir the mixture into the pot.
- Turn Instant Pot to saute setting (“less” setting). Stir and let the sauce thicken. Once thickened turn off the pot.
- Salt and pepper to taste. Ladle over a scoop of mashed potatoes, sprinkle with some bacon and enjoy!
- Category: Beef
- Method: Instant Pot