Beef Barley Mushroom Stew With Sour Cream

Cook Time 25 mins
Total Time 25 mins

Ingredients
  

  • ½ to 1 lb stew beef cut into chunks
  • 1 small yellow onion chopped
  • 1 garlic clove minced
  • 3 cups beef broth
  • 1 cup sliced fresh mushrooms
  • ½ tsp salt
  • tsp black pepper coarse ground
  • 1 bay leaf
  • 1 fresh thyme sprig
  • 1 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • ½ cup uncooked pearl barley
  • Add after pressure cooking is complete:
  • 1 cup sour cream allow to stand at room temperature 15 minutes before adding.
  • 1 tbsp chopped parsley chopped (optional)

Instructions
 

  • Place all above ingredients into pressure cooker.
  • Set to cook for 25 minutes on Meat setting. The NPR.
  • Remove bay leaf and thyme spring. Taste and adjust salt and pepper accordingly. Add ¾ cup of sour cream and mix well.
  • Use remaining sour cream to add a dollop on top before serving.