This creamy stroganoff uses ground walnuts in place of beef and is quick to prepare using an instant pot.
Ingredients
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2 Tablespoons Olive Oil
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1/2 medium yellow onion, finely chopped
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3 garlic cloves, finely minced
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3 Cups Ground California walnuts
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1 tablespoon all-purpose flour
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3 1/2 cups beef broth, plus additional if needed to thin
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1/2 cup dry white wine
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2 Tablespoons Worcestershire sauce
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1 teaspoon Dijon mustard
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2 bay leaves
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8 oz egg noodles
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1/2 cup sour cream
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Salt and pepper to taste
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Chopped fresh parsley (garnish)
Preparation
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Heat oil in an instant pot set to saute. Add onion and garlic and cook for 1 minute. Add walnuts and cook for 3 to 4 minutes more or until walnuts are fragrant and are lightly browned, stirring frequently. Stir in flour.
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Add broth, wine, Worcestershire sauce, mustard and bay leaves and stir until well mixed. Stir in noodles.
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Lock instant pot cover in place and set to pressure cook; cook for 3 to 4 minutes. Carefully release the pressure, placing a towel over the steam vent. Remove bay leaves and stir in sour cream. Keep on warm setting for 5 to 10 minutes, stirring occasionally. Stir in additional broth, if mixture is too thick. Season with salt and pepper and garnish with parsley.
From: California Walnuts
