IP Beef Stroganoff

12 ounce package egg noodles (I use wide ribbons), boiled separately according to package (I find using half the package is enough but feel free to use it all)

1 1/2-2 pounds beef stew meat/chuck cubes OR chuck roast cut into cubes (NOT to be confused with cubed steak – AVOID that for this recipe. Make sure the cut you use is as marbled as possible with some fat on it as this will make for the most tender meat. NOTE: Costco has excellent cuts of chuck/pot roast. Get a nice, marbled cut with visible, thick fat strands for the best experience!) 1 ½ to 2 pounds beef stew meat/chuck cubes OR chuck roast cut into cubes (NOT to be confused with cubed steak - AVOID that for this recipe. Make sure the cut you use is as marbled as possible with some fat on it as this will make for the most tender meat. NOTE: Costco has excellent cuts of chuck/pot roast. Get a nice, marbled cut with visible, thick fat strands for the best experience!)

Kosher salt, a few generous shakes for seasoning the meat

Black pepper, a few generous shakes for seasoning the meat

3 tablespoons olive oil

2 tablespoons salted butter

1 large yellow onion, diced

16 oz of Baby Bella mushrooms, sliced (you can use 8 oz instead if you want less mushrooms but I prefer it loaded with them)

3 cloves (1 tablespoon) crushed garlic

¼ cup dry white wine (like a Chardonnay or you can use white cooking wine too)

1 tablespoon dijon mustard (like Grey Poupon - and don’t worry, for if you hate mustard, you won’t taste it. It simply brings out more flavor in the sauce once combined with the other ingredients)

1 teaspoon seasoned salt

1 ½ cups beef broth (I use 2 tsp of Beef Better Than Bouillon 1.5 cups of water)

1 teaspoon dried thyme

2 tablespoons cornstarch 2 tablespoons water

1 (1-ounce) packet dry onion dip/soup mix (like the kind you’d use for dips - there are many varieties and I used an Onion Mushroom flavor)

1 cup (8 oz) sour cream

5.2-ounce package of Boursin (SECRET INGREDIENT! If you can’t find the Boursin which is usually located in the deli section of your supermarket near the fancy cheeses and cured meats, use 5 oz of a brick of cream cheese. You can also make mine.)

Directions at pressureluckcooking.com

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