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 stew meat- cut into 1 inch cubes
- 1 cup (160 g) diced white onion
- 1 ½ teaspoon (1 ½ teaspoon) salt
- 1 teaspoon (1 teaspoon) 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.
Lynn Pfannenstiel says
Great recipe, as always, but asking a favor: Is there a general rule which I could apply to these wonderful recipes if I was using the “Possible Cooker Pro” instead of the pressure cooker?
Thanks soo much,
Lynn
Lauren Cardona says
There’s no good way to convert all pressure cooker recipes to the possible cooker because the functions are just not the same. Pressure cooking is much different than slow cooking or braising. The time needed to cook varies so much based on the recipe and the ingredients. I wish there were a good rule of thumb, but there really isn’t.
Veronica says
Great recipe! this will be a regular meal in my house, all the kids even loved it! I made it without the mushrooms, 2lbs sirloin steak and double noodles, turned out perfect! I’m always nervous about cooking noodles in the foodi, I like them al dente and worry they will be overcooked, so this was the first time i tried it, and they were perfect! thank you for sharing!
Lauren Cardona says
I’m so glad you enjoyed the recipe! Pasta can be tricky in the pressure cooker. Nobody wants mushy noodles. 🙂
Natalie says
I love this recipe. What changes would you make to use this recipe on the slow cooker setting for the ninja foodi? Could someone let me know via email? Much appreciated!
Lauren Cardona says
Great question! I just sent you an email with some recommendations.
Steven says
Favor was good but the noodles had to go 5min more
Joan says
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 says
Hundred percent thumbs up! Goes in my “Go To” collection. Even my pickiest eater chowed down!
Lauren Cardona says
That’s great to hear! So glad you liked it. 🙂
Ann Marie Salvucci says
Easy to follow & a fantastic meal!
J says
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 says
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 says
this is certainly good but it is everything except the real stroganoff recipe :))
Mike Lynam says
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 says
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. 🙂