This creamy stroganoff uses ground walnuts in place of beef and is quick to prepare
using an instant pot.
2 Tablespoons Olive Oil
1/2 medium yellow onion, finely chopped
3 garlic cloves, finely minced
3 Cups Ground California walnuts
1 tablespoon all-purpose flour
3 1/2 cups beef broth, plus additional if needed to thin
1/2 cup dry white wine
2 Tablespoons Worcestershire sauce
1 teaspoon Dijon mustard
2 bay leaves
8 oz egg noodles
1/2 cup sour cream
Salt and pepper to taste
Chopped fresh parsley (garnish)
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.
Add broth, wine, Worcestershire sauce, mustard and bay leaves and stir until well mixed. Stir in noodles.
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.
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