1⁄2cupsour cream (or you can use plain Greek yogurt)
Serving Size: 1 (311) g
Servings Per Recipe:6
Calories from Fat 121 g39 %
Total Fat 13.5 g20 %
Saturated Fat 5.6 g27 %
Cholesterol 106.7 mg 35 %
Sodium 772.5 mg 32 %
Total Carbohydrate12.8 g 4 %
Dietary Fiber 2.9 g11 %
Sugars 4.9 g19 %
Protein 35.7 g 71 %
Instant Pot instructions:
Hit sauté on your Instant Pot. It automatically defaults to 5 minutes, which is perfect for this recipe.
Add onions and oil. Sauté for 5 minutes.
Add meat and sauté for another 5 minutes. Add in salt and pepper.
Add in carrots and bell pepper, paprika and tomato paste. Stir together.
Add in beef broth and stir. Liquid will almost cover the meat, but not fully.
Submerge the bay leaves.
Set the Instant Pot to high pressure/pressure cook for 25 minutes. Make sure the valve is at “sealing.”.
While that is cooking, make egg noodles according to package (or rice if you prefer).
Now it’s time to make the rue/sauce. We call this sauce, "slurry.".
For the sauce/slurry, simply place all of the ingredients in a bowl and whisk until combined. The sauce will be a thick, creamy mixture (almost like the consistency of mayonnaise). This sauce will be added at the end.
When the timer on the Instant Pot turns off, turn it from "sealing" to "venting." This will release the steam.
Let steam naturally release for 5 minutes. This simply means to just let it set and rest.