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Sometimes we just want a nice, warm, hearty meal! It's a bonus if there aren't a lot of ingredients or a lot of work and time involved to make it. I grew up eating beef stroganoff with dry and chewy strips of beef (sorry mom!). Needless to say, I wasn't a fan and was hesitant to make it on my own. Well, I have come around and now I really like beef stroganoff, especially if it's made in the Ninja Foodi.
I am amazed at all of the things that you can do with stew meat! Seriously! The Ninja Foodi takes cheap meat and turns it into a thing of greatness in no time. So, here we have it…..a Ninja Foodi Beef Stroganoff recipe that brought me back to my childhood friend, beef stroganoff. Needless to say, we are better friends now.
Tips for making Ninja Foodi Beef Stroganoff:
You can use minced garlic that comes in the jar at the store. While I do prefer fresh garlic, the pre-minced kind works just as well and it's super quick and easy!
Coating the meat and mushrooms with the flour helps to make the sauce thicker and creamier. I forgot this step once (only once because I learned my lesson) and make a point to remember it EVERY time since!
This sounds strange……but…….top with green peas. I know…it sounds strange!!! But, there's something about the sweetness of the green peas that goes so well with the richness of the beef stroganoff. I just love it!
Beef stroganoff doesn't taste like sour cream unless you use too much. The sour cream just adds a creaminess to the gravy. Some people even use yogurt instead of sour cream. It doesn't necessarily make it taste like yogurt, but it makes the gravy nice and creamy.
I always use dried egg noodles that come in a clear plastic bag. Not the fresh or frozen egg noodles at the grocery store.
When cooking pasta in the Ninja Foodi, feel free to modify the pasta from the recipe. If you like bowties- go for it. If you like penne- go for it. The trick is to look at the cooking times on the box. Whatever the box says- cut it in half and subtract 2 minutes. So, if the box says to cook for 10 minutes, you will cut that in half (5) and subtract 2. All together you would cook for 3 minutes.
Ingredient for Ninja Foodi Beef Stroganoff:
The full ingredient list is at the bottom of this post in the recipe card.
- 2 tablespoons oil- vegetable or canola
- 1 pound beef stew meat- cut into 1 inch cubes
- 1 cup diced white onion
- 1 ½ teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons flour
- 2 cups beef broth
- 2 tablespoons Worcestershire sauce
- 2 tablespoons soy sauce
- 2 tablespoons minced garlic
- 3 cups sliced mushrooms
- ½ cup sour cream
- 8 oz wide egg noodles (½ package for this recipe)
Directions for making Ninja Foodi Beef Stroganoff:
- Turn on your Ninja Foodi and select the sauté function.
- Add oil and heat for 1 minute and then add the onion and cook until the onion becomes tender and translucent.
- Season beef with salt and pepper and then add to the Ninja Foodi and brown on all sides.
- Add the garlic, Worcestershire sauce, and soy sauce, and then stir in the mushrooms.
- Stir in flour being sure to coat the meat and mushrooms evenly.
- Pour in beef broth and stir. Be sure to stir well, scraping the bottom of the pot to deglaze it. You don't want any burnt-on pieces of beef or onions stuck to the bottom of the pot. ***If you are using a non-stick pot, use a silicone or wooden spoon to deglaze the pot.
- Close the lid and pressure cook at high pressure for 18 minutes with the valve on "seal." When the timer beeps, delay the release of pressure for 5 minutes.
- Open the lid, stir, and add in the egg noodles and then close the lid and pressure cook on high pressure for 5 minutes with the vent on "seal."
- When the timer beeps, allow pressure to naturally release for 5 minutes. Open the lid and add ½ cup of sour cream and stir.
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Recipe
Ninja Foodi Beef Stroganoff
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Ingredients
- 2 tablespoons (2 tablespoons) oil- vegetable or canola
- 1 pound (453 ⅗ g) Beef Chuck Roast (cut into 1 inch cubes)
- 1 cup (160 g) diced white onion
- 1 ½ teaspoon (1 ½ teaspoon) salt
- 1 teaspoon (1 teaspoon) Black Pepper
- 2 tablespoons (2 tablespoons) flour
- 2 cups (473 ⅙ ml) Beef Broth
- 2 tablespoons (2 tablespoons) Worcestershire sauce
- 2 tablespoons (2 tablespoons) soy sauce
- 2 tablespoons (2 tablespoons) minced garlic
- 3 cups (288 g) sliced mushrooms
- ½ cup (115 g) sour cream
- 8 oz (226 ⅘ g) wide egg noodles (½ package for this recipe)
Instructions
- Turn on your Ninja Foodi and select the sauté function.
- Add oil and heat for 1 minute and then add the onion and cook until the onion becomes tender and translucent.
- Season beef with salt and pepper and then add to the Ninja Foodi and brown on all sides.
- Add the garlic, Worcestershire sauce, and soy sauce, and then stir in the mushrooms.
- Stir in flour being sure to coat the meat and mushrooms evenly.
- Pour in beef broth and stir. Be sure to stir well, scraping the bottom of the pot to deglaze it. You don't want any burnt-on pieces of beef or onions stuck to the bottom of the pot. ***If you are using a non-stick pot, use a silicone or wooden spoon to deglaze the pot.
- Close the lid and pressure cook at high pressure for 18 minutes with the valve on "seal." When the timer beeps, delay the release of pressure for 5 minutes.
- Open the lid, stir, and add in the egg noodles and then close the lid and pressure cook on high pressure for 5 minutes with the vent on "seal." When cooking pasta in the Ninja Foodi, feel free to modify the pasta from the recipe. The trick is to look at the cooking times on the box. Whatever the box says- cut it in half and subtract 2 minutes. So, if the box says to cook for 10 minutes, you will cut that in half (5) and subtract 2. All together you would cook for 3 minutes.
- When the timer beeps, allow pressure to naturally release for 5 minutes. Open the lid and add ½ cup of sour cream and stir.
Nutrition
Nutrition information is provided as a courtesy and is an estimate only.
Connie says
I followed the instructions completely. I cut my beef even smaller and I cooked it for a minute longer because I like it really really tender. However, it still came out as chewy. I had to do a second round on the noodles, but I’m thinking it’s because The noodles were an Italian brand and were thicker and wider than regular noodles. It was so tasty. This is definitely a keeper recipe. I will cook the beef and mushrooms longer next time.
Natalie says
Hello,
This is not a comment but more of a question about this recipe that I love to make. I was considering making this recipe with pork tenderloin instead of beef stew meat, as I’m trying to eat healthier. What other substitutions would I make to this recipe when using pork instead of beef? Would someone be able to reply to the email address provided? I appreciate any assistance that can be provided.
Thank you,
Natalie
Lauren Cardona says
The issue with swapping out pork tenderloin for the stew meat is that pork tenderloin cooks VERY fast (pressure cooked for less than 5 minutes), and stew meat takes about 20+ minutes. If you use the pork tenderloin in the recipe, it's going to be way overcooked. You're probably better off cooking the pork tenderloin separately.