Beef Stroganoff In Air Fryer Recipes

BEEF STROGANOFF- NINJA FOODI 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!

BEEF STROGANOFF

Steps:

• Slice the beef into thin strips (freezing the beef for 30 minutes ahead of time makes slicing much easier).
• Pre-heat a large sauté pan over medium-high heat. Add 1 tablespoon of butter and 1 tablespoon of olive oil to the sauté pan and brown the beef in batches, setting it aside when it is nicely browned.
• Add the remaining butter and oil to the pan and sauté the onion for a couple minutes. Add the mushrooms and thyme and continue to sauté until nicely browned - another 5 minutes or so. Be careful not to burn the butter. Add the brandy and using a wooden spoon, scrape up any brown bits that have formed on the bottom of the pan and bring to a simmer. Add the beef stock and simmer for a minute or two. Return the beef to the pan, along with any resting juices. Simmer for a minute or two, just to reheat the beef and then remove the pan from the heat.
• Stir in the sour cream and mustard. Season to taste with salt and pepper. Serve over egg noodles and sprinkle with a little paprika and chopped fresh dill, if desired.

BEEF STROGANOFF

Steps:

• Use your fist (or rolling pin or mallet) to flatten the steaks to about 3/4cm / 1/3" thick. Slice into 5mm / 1/5" strips (cut long ones in half), discarding excess fat.
• Sprinkle with a pinch of salt and pepper.
• Heat 1 tbsp oil in a large skillet over high heat. Scatter half the beef in the skillet, QUICKLY spread it with tongs. Leave untouched for 30 seconds until browned. Turn beef quickly (as best you can!). Leave untouched for 30 seconds to brown. Immediately remove onto a plate. Don't worry about pink bits and that it will be raw inside.
• Add remaining 1 tbsp oil and repeat with remaining beef.
• Turn heat down to medium high. Add butter, melt. Then add onions, cook for 1 minute, then add mushrooms.
• Cook mushrooms until golden. Scrape bottom of fry pan to get all the golden bits off (this is flavour!).
• Add flour, cook, stirring, for 1 minute.
• Add half the broth while stirring. Once incorporated, add remaining broth.
• Stir, then add sour cream and mustard. Stir until incorporated (don't worry if it looks split, sour cream will "melt" as it heats).
• Bring to simmer ,then reduce heat to medium low. Once it thickens to the consistency of pouring cream (3 - 5 minutes), adjust salt and pepper to taste.
• Add beef back in (including plate juices). Simmer for 1 minute, then remove from stove immediately. (Note 4)
• Serve over pasta or egg noodles, sprinkled with chives if desired.

CLASSIC BEEF STROGANOFF

Steps:

• Cut beef across grain into about 1 1/2x1/2-inch strips.
• Cook mushrooms, onions and garlic in butter in 10-inch skillet over medium heat, stirring occasionally, until onions are tender; remove from skillet.
• Cook beef in same skillet until brown. Stir in 1 cup of the broth, the salt and Worcestershire sauce. Heat to boiling; reduce heat. Cover and simmer 15 minutes.
• Stir remaining 1/2 cup broth into flour; stir into beef mixture. Add onion mixture; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sour cream; heat until hot (do not boil). Serve over noodles.

BEEF STROGANOFF

Steps:

• Peel and finely chop the onion and garlic, then finely grate the lemon zest. Clean and tear the mushrooms. Pick and finely chop the parsley.
• Place the beef between 2 sheets of clingfilm. Bash with a rolling pin until ½ cm thick, then cut into finger-width slices.
• Mix the paprika, lemon zest, and a pinch of sea salt and black pepper together, and use to dust the beef.
• In a large frying pan over a medium-low heat, fry the onion and garlic in a little oil until softened. Turn up the heat and add the mushrooms and butter, sautéing until the mushrooms are golden brown, then tip onto a plate Add a little oil to the pan and fry the beef for 2 minutes, turning, until browned but still pink inside. Stir in the mushroom-onion mixture, add the brandy and reduce for 1 minute or until almost disappeared. Remove from the heat and stir in the cream and parsley. Delicious serve with bread and gherkins.