- 1 pound ground beef 90/10
- 1/2 cup yellow onion chopped
- 1 1/2 teaspoons garlic powder
- 1 tablespoon beef base
- 3 tbsp butter
- 3 tbsp flour
- 2 cups beef broth
- 1 cup heavy cream or half & half
- 1/2 cup sour cream
- 1 can cream of mushroom soup
- salt and pepper to taste
- 1 package egg noodles
Set your Instant Pot to Sauté setting add hamburger meat and onion cook until hamburger meat is browned.
Scoop out beef with slotted spoon and set aside.
Add butter to pan and let it melt.
Then add flour to pan, stir and let it absorb butter.
Now add 1/2 cup of beef broth and whisk vigorously to remove any lumps, you will see it thicken slightly.
Whisk in heavy cream or half & half, garlic powder, beef base and cream of mushroom soup. Stir until mixture is thoroughly incorporated.
Add beef and noodles
Place the lid on the Instant Pot. Set to high pressure for 10 minutes.
After it is done, let the pressure naturally release for about five minutes, and then change to quick release until all the pressure is gone.
Stir in sour cream until combined.
Stove Top Instructions
Bring a pot of water to boil and begin to cook egg noodles according to package directions. In a large skillet over medium high heat, brown ground beef along with the onions until thoroughly cooked. Drain ground beef to remove excess grease from pan. Put pan back on stove over medium heat Add butter to pan and let it melt. Then add flour to pan, stir and let it absorb butter. Now add beef broth and whisk vigorously to remove any lumps, turning the heat up to high, until you see it thicken slightly. Bring temperature down to medium and whisk in cream of mushroom soup, garlic powder, beef base and heavy cream. Stir until mixture is thoroughly incorporated. Add salt & pepper beef base is salty so you may not need to add much salt. Keep tasting mixture until it is seasoned the way you like. Add ground beef, sour cream, and cooked noodles back to mixture. Serve Hot.