Fall-apart tender beef in the most flavorful sauce! The sauteed beef is smothered in a creamy, sour cream mushroom sauce
Pound the beef sirloin and cut into thin strips.
Transfer the beef strips into a bowl and season with 1/2 teaspoon of salt, and 1/4 teaspoon of pepper.
Press"Saute" and adjust it to "High" setting.
1st batch: Add 1 tablespoon olive oil to the instant pot and cook half of the beef for about 2-3 minutes total or until browned. Transfer to a bowl and set aside.
2nd Batch: Add 1 tablespoon olive oil to the instant pot and cook half of the beef for about 2-3 minutes total or until browned. Transfer to a bowl and set aside.
Add butter into the pot, then add onion, keep stirring and cook for about 2 minutes, then add garlic and give it a quick stir for about 15 seconds.
Add dijon mustard, Wosterchire sauce, thyme, better than bouillon, stir until well combined.
Be sure to scrape the bottom of the pot to keep the pan clear and nothing is stuck on it.
Add the browned beef and the broth into the pot. Close the lid. Make sure the steam release knob is in the Sealed position.
Select "Keep warm" then press "Manual" for 10 minutes and after cooking, Quick Release the pressure.
Open the lid and set the "Saute", adjust to "High" setting and bring the sauce to bubble. Adjust seasoning with salt and pepper if needed.
Add corn starch and water (1:1 ratio) mixture and keep stirring until the sauce is thickened. Turn off the heat, let the bubbles subside and stir in sour cream until well combined.
Enjoy with cooked egg noodles.
Beef Broth: I purchased the Beef Broth from Sprout's market. It's a store brand, called "Organic Beef Flavored Broth". It contains 570 mg of sodium per cup (245 gram).
Better than Beef Bouillon: This is an optional ingredient. You may skip it, just adjust the saltiness according to your taste.