Season the beef with salt and pepper. Layer the onion, beef, paprika, garlic powder and noodles in a 6-quart Instant Pot®. Pour the broth and Worcestershire over the noodles and spoon the soup on top (the order is important, so don't stir until after the cooking is done).Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer to 8 minutes (timer will begin counting down once pressure is reached- it takes about 15 minutes). When done, press Cancel and use the quick release method to release the pressure.Stir in the sour cream and let stand for 5 minutes uncovered. Season to taste and sprinkle with the parsley before serving.
1 large onion, diced (about 1 cup)1.25 pounds boneless beef sirloin steak, cut into thin strips1 teaspoon paprika0.5 teaspoon garlic powder4 cups uncooked extra-wide egg noodles2 cups Swanson® Beef Broth or water2 teaspoons Worcestershire sauce1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup0.25 cup sour cream2 tablespoons chopped fresh parsley
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