IP - Meat and Egg Noodles | Cathy Pagliaro-Rand

3lbs beef stew meat

4 cups unsalted beef broth

A few dashes of Worcester sauce

1 envelope Lipton Beefy Onion soup mix

1 envelope McCormick Au Jus

1 TBS instant minced garlic

½ medium Vidalia onion, sliced

16 oz sliced, fresh mushrooms

1 bag No Yolks (I used “dumplings”)

I used a 4 cup Pyrex measuring cup- added the soup and gravy mixes. Slowly add broth and Worcester sauce while whisking. Set aside.

Set IP to sautee. When display says HOT, add oil and sear beef in batches. I did 3 batches, removing each batch to a bowl.

Add sliced onion, garlic and mushrooms. Sautee about 5 minutes. Add some of the broth mixture to deglaze. Return meat to pot. Pour the rest of the broth mixture over the meat. CANCEL. Seal lid and set IP to 20 minutes,high pressure.

10 to 12 NPR

Add bag of No Yolks, pushing the noodles down to get them all saturated.

Seal and HP for 4 minutes.

I like my beef “fall apart”, so I did 5 min. NPR before releasing the rest of the pressure.

Served with broccoli that I steamed in my other IP. 1 cup cold water, steamer basket on trivet. Low pressure for ZERO time. (Started it when I put the noodles in with the meat).

Made 4 of the 3 cup Pyrex rectangles, and 6 of the 2 cup round glass containers.

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