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.
Mrs. Musser says
Absolutely delicious! Everyone enjoyed it, will absolutely make it again.
Jim Barrett says
I love stroganoff, and this recipe is quick, easy and delicious
Janice Rogers says
Awesome! So tasty and the family loves it. Never goes to waste….just my waist.
TheTastyTravelers says
Awesome!! I’m so glad that you liked it…and your family too. 🙂
Allie says
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 says
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 says
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 says
I would like to make a larger portion of this recipe any suggestions on adjustments or should I just double everything.
TheTastyTravelers says
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 says
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 says
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 says
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 says
Oh Yay!! I’m so glad that you liked it! This is one of our favorite recipes too!!!
Galina says
Wow, just wow! Goes straight to mu favorites. My changes – made it with frozen mushrooms and black soybean spagetti, it was perfect!!
Eric T says
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 says
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 says
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 says
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.
Samantha Rinaldi says
I have 2kg of chicken breast I need to use. If I used the same amount in kg would the cooking time be the same for chicken breast? Also, if I needed to freeze (single parent the only one that eats mushroom..) would I freeze it after it’s all cooked and when reheating then add in the noodles and sour cream?
Lauren Cardona says
Chicken and beef do not cook at the same rate so the cooking time would not be the same. If you are freezing, freeze the pasta separately.
Becky says
This is the best beef stroganoff I have ever eaten!
TheTastyTravelers says
Oh that’s so good to hear! I’m so happy you loved it! It’s one of our favorites too!
Dawn T says
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 says
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 says
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 says
Wondering if could use chicken breast and broth instead?
TheTastyTravelers says
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 says
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 says
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 says
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 says
I’m so glad you liked it!! The easier the better! This one is in our regular rotation! :).
Gail says
Just what I needed to know regarding gluten free pasta. Thanks for sharing your comment. 😊