Oven 350°
I changed the original recipe up a bit.
2 1/2 lbs chopped up meat
2 tsp Johnnies Seasoning or something like Lowery’s
1 c Melted Butter
1/2- 1 c Sautéed Onion ( I like 1)
1 c (if using the IP) or 2 c Beef Broth (homemade is better made with vegetables added)
8 oz Crimini Mushrooms sliced
3/4 c tomato juice
1/2 c cooking Sherry
1/4 c flour and 1 Tbsp Corn starch for shaking meat in before sautéing..
1 c sour Cream
Season the meat with Johnnies or Lowery’s… if you like a bit of kick, you can use Slap ya Mamma or Tony Cachers Creole, or a combination of all. I mix them.
Add the flour and corn starch to a gallon sized baggie and add the meat and shake it up to coat well.
In a frying pan, fry up the meat in batches, in the butter until nice and brown, while it’s browning (you can Layer the onions on the bottom of the IP, then the Mushrooms, don’t stir) then add the fried Meat.
Deglaze the frying pan with the Sherry, and broth.
Pour over meat, and pour the tomato juice over the meat.
Don’t add the sour cream until done.
Set Manual for 15 min, and do NPR for 15 min. QR the rest out, and open lid.
Turn the pot off and on to sauté med or normal. Stir up your sour cream and add some of the meat mix and broth to the s c first to thin it out before adding it into the meat mixture. Heat until it starts to bubble, and turn off and back to Keep Warm or Slow Cook Normal for warmer temp.
*If making this in the Oven, use a Dutch oven to brown the meat and add everything to that (using 2 cups beef broth instead of the 1 c that you use in the IP)…put into the Oven and cook at 350° for 1 1/2 -2 hrs before adding the sour cream.Serve over Egg Noodles. Or rice…