Beef Stroganoff Ninja Foodi Recipes

BEEF STROGANOFF- NINJA FOODI RECIPE

Beef Stroganoff- Ninja Foodi Recipe image

Provided by Lauren Cardona

Time 30m

Number Of Ingredients 14

Ingredients

Ingredients
2 tablespoons oil- vegetable or canola
1 pound beef stew meat- cut into 1 inch cubes
1 cup diced white onion
1 1/2 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 (1/2 package for this recipe)

Steps:

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
Add beef and season with 1 teaspoon salt and 1 teaspoon pepper
Brown beef on all sides- stir frequently
Add garlic
Add Worcestershire sauce and soy sauce
Stir in mushrooms
Stir in flour being sure to coat the meat and mushrooms evenly
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 Facts : ServingSize 2 g

BEEF STROGANOFF FOR INSTANT POT®

Beef Stroganoff for Instant Pot® image

A truly one-pot meal! Fork-tender beef and mushrooms with egg noodles. This recipe is written using the Instant Pot®.

Provided by Lissa

Categories 100+ Pasta and Noodle Recipes Noodle Recipes

Time 1h2m

Yield 8

Number Of Ingredients 13

Ingredients

2 tablespoons canola oil
½ onion, diced
2 teaspoons salt, divided
2 pounds beef stew meat, cut into 1-inch cubes
1 teaspoon freshly ground black pepper
3 cloves garlic, minced
½ teaspoon dried thyme
2 tablespoons soy sauce
3 cups chopped mushrooms
2 tablespoons all-purpose flour
3 cups chicken broth
1 (16 ounce) package wide egg noodles
¾ cup sour cream, or to taste

Steps:

Turn on a multi-cooker (such as Instant Pot®) and select Saute function. Heat oil for 1 minute. Add onion and 1/2 teaspoon salt; cook and stir until onion begins to soften, 3 to 4 minutes.
Season beef with 1 teaspoon salt and pepper. Add to the pot. Cook and stir until browned evenly on all sides, about 2 minutes. Add garlic and thyme; cook until fragrant, about 30 seconds. Pour in soy sauce.
Stir mushrooms into the pot. Stir in flour until evenly incorporated. Pour in chicken broth and remaining 1/2 teaspoon salt. Close and lock the lid. Set timer for 10 minutes. Set to high pressure according to manufacturer's instructions, 10 to 15 minutes.
Release pressure carefully using the quick-release method. Open pressure cooker; stir in egg noodles. Seal and bring to high pressure again, about 5 minutes; cook for 5 minutes.
Release pressure naturally according to manufacturer's instruction for 5 minutes. Release remaining pressure using the quick-release method. Open pressure cooker; stir in sour cream.

Nutrition Facts : Calories 535.9 calories, Carbohydrate 45.2 g, Cholesterol 121.4 mg, Fat 26.2 g, Fiber 2.4 g, Protein 29 g, SaturatedFat 9.8 g, Sodium 1312.5 mg, Sugar 2.4 g

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