1Tablespoonolive oilomit if you're skipping the optional first step of browning the meat
1.5-2poundsstew beef
1cupdiced onion
2clovesgarlicpressed or minced
8ouncesquartered or sliced mushrooms
½cupwhite wine
1 14.5ouncecan beef broth
3Tablespoonsflour + additional for thickening
½teaspoondried dill
1teaspoonsalt
¼teaspoonpepper
1teaspoondried parsley
2-3Tablespoonssour cream
Egg noodles
Instructions
Instant Pot Recipe:
Choose the saute setting and heat the oil.
Pat the stew meat dry with a paper towel and season with salt and pepper to taste.
Saute until the beef is almost brown stirring often, around 3 minutes.
Add onion, garlic and mushrooms to the pan and continue to saute stirring frequently for 2 more minutes or until vegetables have softened.
Add white wine to the pan and deglaze scraping and brown bits up from the bottom of the pan for one minute.
In a separate bowl mix broth, 3 Tablespoons flour, dill, salt, pepper and parsley until well combined.
Pour the broth mixture into the instant pot and press the cancel button.
Cover the pot and change the setting to the Meat/Stew setting to cook on high pressure. Once its done, carefully do a quick release.
When the pressure is fully released, remove the cover and change the setting to saute again. It will begin to boil almost immediately.
Use a small amount of flour mixed with a little water to make a slurry. Slowly add some of the slurry into the pot and stir. It will begin to thicken.
Keep adding the slurry until it's reached your desired thickness.
Stir in the sour cream and serve over hot egg noddles.
Slow Cooker Recipe:
Heat the oil in a large saute pan over medium high heat.
Pat the stew meat dry with a paper towel and season with salt and pepper to taste.
Saute until the beef is almost brown stirring often, around 3 minutes.
Add onion, garlic and mushrooms to the pan and continue to saute stirring frequently for 2 more minutes or until vegetables have softened.
Add white wine to the pan and deglaze scraping and brown bits up from the bottom of the pan for one minute.
In a separate bowl mix broth, 3 Tablespoons flour, dill, salt, pepper and parsley until well combined.
Place the beef mixture into the slow cooker and pour the broth mixture over it.
Cover the slow cooker and cook for 8 hours on low.
(Optional Step you can always just skip to the next step) Remove the beef mixture to a pot over medium heat and add a flour slurry to thicken.
Stir in the sour cream and serve over hot noodles.
Notes
If you want these recipes to be a bit easier, you can skip browning the meat and pour all the ingredients (except the sour cream) into the instant pot or slow cooker and cook as per the directions.
You can also choose to forgo thickening the gravy if you're happy with how thick it is, it's more of a personal preference thing.