Beef Stroganoff Sandwiches

The nostalgic, old-school dish your mother might have made with French onion soup mix gets a modern remix. This version is made with a blend of natural seasonings and is served on toasted French bread with sliced baby sweet peppers and melty cheese on top.

PREP TIME: 10 minutes

FUNCTION: Sauté (Normal); Pressure/Manual (High)

CLOSED POT TIME: 35 minutes

TOTAL TIME: 1 hour 10 minutes + 5 minutes broil

RELEASE: Natural

SERVES: 4

• 1 pound lean ground beef
• ½ cup chopped onion
• 2 cloves garlic, minced
• 1 8-ounce package button mushrooms, sliced
• 2 tablespoons flour
• 1½ cups beef broth
• ¼ teaspoon salt
• ½ teaspoon coarsely ground black pepper
• 1 8-ounce carton sour cream
• 1 teaspoon Worcestershire sauce
• 1 loaf French bread, ends trimmed and cut into four 4-inch pieces
• Butter, softened
• 4 to 6 mini sweet peppers, sliced
• 1 cup shredded cheddar cheese

PREP

Select sauté on the Instant Pot® and adjust to normal. Add the ground beef, onion, garlic, and mushrooms. Cook for 5 minutes or until the meat is browned. Press cancel. Drain off any fat. Stir in the flour to coat. Add the broth, salt, and pepper. Secure the lid on the pot. Close the pressure-release valve.

COOK

Select manual and cook at high pressure for 10 minutes. When cooking is complete, use a natural release to depressurize.

SERVE

Stir in the sour cream and Worcestershire sauce.

Adjust an oven rack 4 inches from the heat source and preheat the broiler. Place bread, cut sides up, on a baking sheet and lightly spread with butter. Broil for 2 to 3 minutes or until bread is lightly toasted.

Spoon the stroganoff onto the toasted bread. Top with pepper slices and cheese. Broil for 3 to 4 minutes or until cheese is melted.