Ninja foodi beef stroganoff with cream of mushroom soup

Prep 10 mins
Total 30 mins

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Ingredients
Instructions
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Medium
Serves 8

This hearty, creamy pasta dish is a classic for a reason! Creamy mushrooms and beef over egg noodles. This will surely be a favorite to add to your weekly menu for you and your family!

Allergies

Contains Milk/Dairy
Contains Wheat

Water, as needed
12 ounces dried egg noodles
1/4 cup all-purpose flour, divided
4 tablespoons canola oil, divided
2 New York strip steaks, cut in 1/4 -inch strips (10-12 ounces each)
1 medium white onion, peeled, diced
8 ounces sliced white mushrooms
1/4 cup sherry
2 tablespoons unsalted butter
2 cups beef stock
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
2/3 cup sour cream
Kosher salt, as desired
Ground black pepper, as desired
2 tablespoons fresh chopped chives

Utensils

Step 1
Fill 3/4 of the Ninja PossiblePan with water, then bring to a boil over high heat. When the water is boiling, add the egg noodles and cook for about 6 minutes, stirring occasionally. After cooking, put the lid on the pan and drain the water out the large pour spout. Transfer the noodles to a bowl and set aside.
Step 2
In a small bowl, add 2 tablespoons flour. Place the pan on medium-high heat with 2 tablespoons oil. While the oil heats, dredge the steak strips in the flour, shaking off any excess. When the oil is hot, place the steak in the pan and cook until browned, about 5 to 7 minutes. You may need to work in batches. Once the steak is cooked, remove it from the pan and set aside.
Step 3
Return the pan to medium-high heat and add the remaining oil, onions, and mushrooms. Stirring occasionally, cook until the vegetables are lightly browned and 90% of the liquid has evaporated, about 5- 7 minutes.
Step 4
When the vegetables have cooked, deglaze the pan with the sherry, making sure to scrape up any browned bits on the bottom of the pan. Once all the liquid has evaporated, remove the vegetables from the pan and set aside.
Step 5
Return the pan to medium-high heat and add the butter. When the butter is melted, sprinkle the remaining flour over the pan and stir to create a paste. Cook until lightly browned, about 1 to 2 minutes. Pour the stock into the pan in 3 batches, stirring frequently to avoid any lumps, then bring to a boil.
Step 6
Stir in the mustard, Worcestershire sauce, sour cream, salt and pepper. Add the beef and vegetables to the sauce and stir to combine. Simmer mixture for about 2 minutes, then remove from heat and serve over the noodles. Garnish with the chives.

Ninja Foodi Stroganoff

Ingredients

1 lb. ground beef or turkey/chicken

sprinkle of pink salt and pepper

1 small onion, diced

1/2 c mushrooms, sliced

2 cups beef broth

1 can cream of mushroom soup

1 bag of medium egg noodles

1 small container sour cream

cornstarch/water mixture

Directions

Saute meat, add onions and mushrooms half way through and cook till browned.

Add beef broth and mushroom soup over top of meat. DO NOT MIX.

Pressure cook for 15 minutes and then do a natural release for 10 minutes.

Cook noodles on stove and drain well.

Thicken sauce with cornstarch/water mixture.

Add sour cream and noodles to meat mixture.

Stir well and serve.

https://freerecipenetwork.com/ninja-foodi-stroganoff/

When you make our Instant Pot® Easy Beef Stroganoff recipe, everything, including the noodles, cooks right in the Instant Pot® which makes cleanup a breeze. Cream of mushroom soup, paprika and sour cream deliver on the classic flavor of a stroganoff. We’ve used beef sirloin in this recipe to cut down on the cook time and the Instant Pot® keeps the beef moist and flavorful in this easy beef dinner recipe. Be sure to follow the cooking directions exactly for a perfect result every time.

Ingredients

cost per recipe: $10.80

1 large onion, diced (about 1 cup)
1 1/4 pounds boneless beef sirloin steak, cut into thin strips
1 teaspoon paprika
1/2 teaspoon garlic powder
4 cups uncooked extra-wide egg noodles
2 cups Swanson® Beef Broth or water
2 teaspoons Worcestershire sauce
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
1/4 cup sour cream
2 tablespoons chopped fresh parsley

Instructions

Tips
- Recipe Note: Multi-cooker settings and features vary widely across different models and brands. Refer to the manual for your cooker to learn which functions will produce the cooking methods (saute, pressure cook) needed for this recipe.
Step 1
Season the beef with salt and pepper. Layer the onion, beef, paprika, garlic powder and noodles in a 6-quart Instant Pot®. Pour the broth and Worcestershire over the noodles and spoon the soup on top (the order is important, so don't stir until after the cooking is done).
Step 2
Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer to 8 minutes (timer will begin counting down once pressure is reached- it takes about 15 minutes). When done, press Cancel and use the quick release method to release the pressure.
Step 3
Stir in the sour cream and let stand for 5 minutes uncovered. Season to taste and sprinkle with the parsley before serving.

Reviews

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Good with changes
Dorothy P.
November 3, 2019
This is a great recipe, but I made two changes. First, I used Campbell's Golden Mushroom Soup instead of the cream of mushroom. I like the flavor better, and also added some sherry. The second change I made was, I only did the sauce in the instant pot. I didn't want all that starch from the noodles in the sauce. (Shudder) But the flavor was terrific. I took it to a pot luck, so the sauce was nice and done and stayed warm, then cooked the noodles at the potluck and mixed them with the sauce. It went over so well.
mm mmmm good
Maggie S.
July 7, 2020
followed directions to the t. Turned out fantastic
Missing step--saute onions
Millicent G.
July 2, 2020
I made this yesterday and it is very good and easy. I did do one thing differently than the recipe advises, though, because of your recipe note. The note states (in part) "which functions will produce the cooking methods (saute, pressure cook) needed for this recipe." As written, the recipe doesn't call for anything to be sauteed. So, I looked at other similar recipes and they called for the onions to be sauteed as a first step. I did that and the dish was just perfect (I also layered 8 ounces of sliced mushrooms after the onion layer).
Delicious
Theresa L.
June 4, 2020
The dish turned out delicious and I will make it again. I followed recipe exactly. Texture wise I have two comments. First, next time I’m going to cook the noodles separately. I’ve never cooked noodles inside an Instant Pot dish before (yet I’ve also only been using the Instant pot for 7 months) but I did not like the texture of the noodles in this dish. There was more sauce than noodles and the noodles were a little soft. Second, at first the dish was very liquidy as some other reviewer‘s have mentioned but after it sat it had firmed up, course by then we were all done eating (we used bowls to eat it). I just noticed when I was cleaning up & putting away the food it was no longer liquidy. I think next time I’m just going to follow recipe as is and let it sit a little longer before serving. Or, I may try as others have suggested to double up on the can of soup. But I definitely loved the sauce, and it was very easy to make. My kids loved it too!
So Yummy!
Beth R.
May 30, 2020
I made this according to instructions. The only thing I changed is that I used two cans of cream of mushroom because some people said theirs came out too runny. If you use two cans it is soooo creamy and amazing!