• chop mushrooms
  ½ lb. chanterelle mushrooms, 1 lb. button mushrooms
• season meat generously with salt and pepper
  2 lb. boneless stew meat edit, salt and pepper to taste
• In Insta-pot heat 1 Tb. olive oil over medium heat and brown the meat in batches, about 5 minutes/batch. Add oil as needed and transfer to a plate.
  2 Tb. olive oil, 2 lb. boneless stew meat edit
• Add remaining Tablespoon of oil, add the button mushrooms, the chanterelles, and the onion. Cook for 10 minutes, stirring until browned. Add the beef broth.

  Place meat back in the pot with accumulated juices.
  2 Tb. olive oil, 1 lb. button mushrooms, ½ lb. chanterelle mushrooms, 1 medium onion, 2 cups beef broth
• Secure lid, and set timer for 12 minutes. After 12 minutes release the steam and remove lid.
• Stir in egg noodles and cook, stirring occasionally over medium until tender, around 7 minutes.
  16 oz. wide egg noodles
• Remove from heat and stir in sour cream and mustard.
  ⅓ cup sour cream, 1 heaping Tb Spicy Beer Mustard
• Season with salt and pepper and garnish with dill and/or parsley
  salt and pepper to taste, ½ cup dill chopped and/or parsley
• The Stroganoff thickens up as it sits, so give it a little bit before you serve it to let it get some thickness to it. It reheats easily so save for next day.

Dutch Oven instructions for Simple & Savory Beef Stroganoff

• Brown the meat and then saute' the mushrooms and onions a Dutch Oven. I use a Le Creuset although any heavy bottomed pot will work as well.

  Follow instructions above until you cook the combination of beef, mushrooms, onions, beef broth and meat.
• I baked my slow-cook recipe at 325 degrees for approximately 1 ½ hours. Bake until the meat is tenderized.
• Return the Dutch Oven to the stove top. Taste and add more salt if desired. Add the noodles and simmer for approximately 7-8 minutes or until done to your liking.
• Stir in sour cream and mustard and taste again. Season if desired.
• Chop the dill and/or parsley and sprinkle over the top and serve.