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 this Recipe:
1.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!
2.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!
3.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!
How to Make Beef Stroganoff in the Ninja Foodi
1.Turn on your Ninja Foodi and select the sauté function. Add oil and heat for 1 minute.
2.Add onion and cook until the onion becomes tender and translucent. Add beef and season with 1 teaspoon salt and 1 teaspoon pepper. Brown beef on all sides- stir frequently.
3.Add garlic. Add Worcestershire sauce and soy sauce and stir in mushrooms.
4.Stir in flour being sure to coat the meat and mushrooms evenly. Pour in beef broth and ½ teaspoon salt.
5.Close the pressure cooker lid and set on high pressure for 10 minutes with the vent on “seal." When timer beeps, turn nozzle to “vent” and quick release all pressure.
6.Open lid and add in egg noodles. Close the lid and set on high pressure for 5 minutes with the vent on “seal." When the timer beeps, allow pressure to naturally release for 5 minutes.
7.Open lid and add in ½ cup of sour cream.
8.Stir and serve!
It’s time for dinner! We hope that you enjoy this hearty meal as much as we do!
Ingredients
- 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)
Beef Stroganoff- Ninja Foodi Recipe
Rate this Recipe Print Recipe Pin RecipeIngredients
- Ingredients
- 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)
Instructions
- Turn on your Ninja Foodi and select the sauté function
- Add oil and heat for 1 minute
- Add onion and cook until the onion becomes tender and translucent
- Brown beef on all sides- stir frequently
- Add garlic
- Add Worcestershire sauce and soy sauce
- Stir in mushrooms
- Pour in beef broth and ½ teaspoon salt
- Close the pressure cooker lid and set on high pressure for 10 minutes with the vent on “seal”
- When timer beeps, turn nozzle to “vent” and quick release all pressure
- Open lid and add in egg noodles
- Close the lid and set on high pressure for 5 minutes with the vent on “seal”
- When the timer beeps, allow pressure to naturally release for 5 minutes
- Open lid and add in ½ cup of sour cream.
- Stir and serve!
Nutrition
Nutrition information is provided as a courtesy and is an estimate only.
Joan
The stroganoff was good except it was really salty. I had sirloin steak instead of stew meat so I PC for 5 min. Next time I would cut back the soy sauce and Worcestershire sauce to 1 Tbl each. My noodles cooked up great.
Kathy Alexander
Hundred percent thumbs up! Goes in my “Go To” collection. Even my pickiest eater chowed down!
Lauren Cardona
That's great to hear! So glad you liked it. 🙂
Ann Marie Salvucci
Easy to follow & a fantastic meal!
J
Hi!
I loved this recipe - everything tasted great (for the most part lol) and smelt even better! Only problem was that the noodles were uncooked and there was minimal broth left causing the noodles on the bottom to stick and burn. Any tips ? Which heat setting for the sauté function? Thanks 😀
Lauren Cardona
Hi J- Hmmm....I usually have a lot of liquid left for the sauce. What type of egg noodles did you use? The size of the noodle will impact the amount of time and liquid that it takes to cook, but only by a little bit. Next time, add a little extra liquid. If the pasta isn't fully cooked after releasing the pressure, just stir and shut the lid (don't secure it, just set it on top) and let it sit for a few minutes. The steam will finish cooking the pasta.
fred
this is certainly good but it is everything except the real stroganoff recipe :))
Mike Lynam
Wonderful1
Well written instructions clear, complete and easy to follow. The flavors and texture is reminiscent of home-style cooking when I was a kid. Plan to make this dish again without any changes. Lots of ingredients but 'easy peas' in the Ninja Foodi.
Thanks!
TheTastyTravelers
Hi Mike! I'm so glad that you liked the recipe! And yes, it's "easy peas!" Did you try it with peas? I love the addition of the peas. 🙂
Mrs. Musser
Absolutely delicious! Everyone enjoyed it, will absolutely make it again.
Jim Barrett
I love stroganoff, and this recipe is quick, easy and delicious
Janice Rogers
Awesome! So tasty and the family loves it. Never goes to waste....just my waist.
TheTastyTravelers
Awesome!! I'm so glad that you liked it...and your family too. 🙂
Allie
While the ingredients were spot on... I substituted cognac for the Worcestershire sauce and veal for beef.. The Ninja cooked the food entirely too fast on high as suggested leaving me having to conquer and attempt to save the meal with more broth and sour cream.
I am hopeful the next round will be better if I sous vide the veal and sauté the rest in a cast iron skillet.
TheTastyTravelers
Hi Allie- I'm glad you were able to adapt the recipe to fit your tastes. But, since you changed the protein and the sauce, I'm not able to advise on what might have gone wrong here. Hopefully next time everything turns out better. Good luck! I'd love to hear how it goes with the sous vide option.
Denise Shade
LOVE this recipe!! I have made it numerous times, omitted the mushrooms, as someone doesn't like them. Did add frozen peas and carrots with the egg noodles. Otherwise prepared as written and it was very tasty.
Patty
I would like to make a larger portion of this recipe any suggestions on adjustments or should I just double everything.
TheTastyTravelers
You can double everything except the beef broth. I would recommend that you only increase that by about 50%. Don’t increase the pressure cook time.
Mary
This was so easy to make and I loved making the whole meal in one pot. I found that it was too salty for my taste. I think my beef broth was at fault. We really liked it except for that. I will make it again, but will use low sodium broth.
TheTastyTravelers
I'm so glad that you liked it! I have found that different broths have different sodium levels. When in doubt, I try to use sodium-free and just add a little extra salt at the end as needed. 🙂
Jennifer
I made this today. I have made stroganoff dozens of times, this being the first with my Ninja Foodi. By far the best recipe I have ever used!
Thank you. My family loves it.
TheTastyTravelers
Oh Yay!! I'm so glad that you liked it! This is one of our favorite recipes too!!!
Galina
Wow, just wow! Goes straight to mu favorites. My changes - made it with frozen mushrooms and black soybean spagetti, it was perfect!!
Eric T
It was okay. Definitely have had better. Noodles came out partially uncooked yet followed instructions. It was the first time I ever cooked noodles in it. I didn’t give the recipe negative marks for that though.
TheTastyTravelers
Hi Jennifer- I'm sorry to hear that you didn't love this recipe as much as we do. Pasta can be a little tricky as different types and brands of pasta tend to fluctuate a bit in cook time. We like our pasta a bit al dente. If you prefer your pasta cooked more, it would need a few extra minutes. If you do try to make pasta again, I would recommend that if the pasta is not cooked enough, simply put the lid back on and wait a few additional minutes. Make sure that the pot is turned off during this time otherwise, the sauce, etc might burn.
Stephanie
I'm super excited to make this, I followed the recipe and everything. However, when it came time to pressure cook on high before adding the noodles, it kept telling me to add water. Do I just ignore that and keep letting it do its thing and add the noodles like the recipe says?
Everything smells super delicious and my mouth is salivating!!!
Lauren Cardona
If it’s telling you to add water you probably didn’t get it up to pressure. Check to make sure your valve is closed and no liquid is escaping through the valve. If the pressure isn’t building, the meat will not be tender.
Becky
This is the best beef stroganoff I have ever eaten!
TheTastyTravelers
Oh that's so good to hear! I'm so happy you loved it! It's one of our favorites too!
Dawn T
Made this for family dinner tonight and it was awesome! I'm new too Ninja Foodi and needed to make more than the recipe called for. I used 2.5 lbs of stew meat, 12 ozs of egg noodles and 4 cups of fluid but keep all cooking times the same. Probably could have used 3 cups of fluid but it cooked down and all was good. Delicious!! Thank you for this great recipe.
Jean
Thos is the first thing I've made in my ninja. I have to agree with the other commenter; the noodles were very undercooked. They weren't al denté, they were crunchy. Being new to the cooking method, it did not inspire confidence for future attempts.
Lauren Cardona
Hi Jean- I'm sorry to hear that the egg noodles did not fully cook during the pressure cooking time. What type of egg noodles did you use? If you'd like, next time, add a minute or two to the pressure cook time so that they cook more.
Melanie
Wondering if could use chicken breast and broth instead?
TheTastyTravelers
You sure can! You would need to reduce the pressure cook time drastically to accommodate the chicken instead. If you are using small chunks of chicken I’d recommend only pressure cooking for 4-6 minutes based on the size of the chicken.
Katie
Want to make this for dinner tonight, but I don’t have sour cream! Would it still come out of without? Or is there something I can use instead??
TheTastyTravelers
The sour cream helps make the sauce nice and creamy. You could substitute the sour cream with plain yogurt if you would like. If you don't have yogurt, you can leave it out. The sauce will still taste great but will be less creamy.
Kat
I’m a relative newbie ~ I’ve hade my Foodi just under 2 weeks. Followed the instructions for this and it turned out great! A definite make again. I subbed gluten free linguine for the egg noodles; likely could have left it for a min longer to cook the noodles a bit more but it was excellent the way it was too. Thanks for such easy to follow recipes!
TheTastyTravelers
I’m so glad you liked it!! The easier the better! This one is in our regular rotation! :).
Gail
Just what I needed to know regarding gluten free pasta. Thanks for sharing your comment. 😊