Creamy Beef Tips & Pasta
This Creamy Beef Tips & Pasta is the ultimate comfort food, made entirely in the Ninja Possible Cooker Pro. Tender beef tips, browned mushrooms, and sweet onion simmer with bow tie pasta in a savory broth, then everything gets finished with a rich cream cheese sauce that is absolutely delicious. It's an easy recipe for busy weeknights, and you can even cook green beans on top at the same time for a complete 360 meal done in about an hour.
Servings: 6 servings
Calories: 522kcal
Equipment
- Ninja Possible Cooker Pro (or multi-cooker with Sear/Sauté and Slow Cook functions)
- Cutting Board and Sharp Knife
- Small mixing bowl
- Medium mixing bowl or container (for coating the beef)
- 2-cup liquid measuring cup (for the deglazing liquid)
- Measuring Cups and Spoons
- Silicone spatula or wooden spoon
- 8x2 inch cake pan with silicone lid or foil (optional, for green beans)
- Cooking rack set to the high position (optional, for green beans)
Ingredients
Beef Tips
- 1 lb top sirloin or London Broil; lightly trimmed and cut into 1½ inch cubes
- 1 teaspoon fine grind sea salt
- ½ teaspoon black pepper
- 1 tablespoon Dijon mustard for coating the beef; a spicy country French mustard also works, do not use yellow mustard
Seasoned Flour
- ½ cup all-purpose flour
- ½ teaspoon fine grind sea salt or kosher salt
- ½ teaspoon thyme leaves not ground thyme
- ½ teaspoon rosemary leaves
Sautéing
- 2 tablespoon olive oil no need to measure exactly, 2 to 3 tablespoons is perfectly fine
- 1 tablespoon butter
- 8 oz portobello mushrooms sliced about ½ inch thick; white button mushrooms also work
- 1 large sweet onion cut into ½ inch strips, about 1¼ cups; any white or yellow onion works
Deglazing Liquid
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 2 tablespoon dry sherry even the cooking sherry from the grocery store works; please don't skip it
- 1 tablespoon garlic paste homemade or store-bought; minced garlic also works, add it directly to the pot so it can cook a little bit
- ¼ cup beef broth
Pasta & Sauce
- 3¾ cups beef broth for a total of 4 cups including the deglazing liquid
- 8 oz bow tie pasta about 3 cups; this shape holds up best during the slow cook
- 8 oz cream cheese room temperature
Optional Green Beans (360 Meal)
- 12 oz frozen green beans
- 1 tablespoon butter
- salt and black pepper to taste
Instructions
- Lightly trim the top sirloin, leaving some fat on for moisture, and cut it into 1½ inch cubes. In a small bowl, mix 1 teaspoon of fine grind sea salt and ½ teaspoon of black pepper. Sprinkle the mixture all over the beef cubes and toss to coat.
- Add 1 tablespoon of Dijon mustard to the seasoned beef and mix until every piece is coated. Set the beef aside.
- Set the Possible Cooker Pro to Sear/Sauté on High and press Start. If your model uses temperature settings instead of High and Low, set it between 375-400℉/190-200℃ and keep an eye on it. Immediately add 2 tablespoons of olive oil and 1 tablespoon of butter to the pot.
- Lay the sliced mushrooms in a single layer on the bottom of the pot. It's perfectly fine to add them before the pot is fully preheated. Let them brown on the first side for about 5 minutes.
- While the mushrooms brown, mix ½ cup of all-purpose flour, ½ teaspoon of fine grind sea salt, ½ teaspoon of thyme leaves, and ½ teaspoon of rosemary leaves in a container. Add the beef cubes and toss until each piece is lightly coated with the seasoned flour.
- Flip the mushrooms and let them brown on the second side. If anything is browning too quickly, reduce the temperature a little bit.
- Add the floured beef cubes to the pot in a single layer, shaking off any excess flour as you go. It is fine to move the mushrooms closer together to make room. Let the beef brown for about 5 minutes without moving it.
- Add the onion strips to the pot, give everything a stir, and flip the beef. Let the beef continue to brown for a few more minutes while you mix the deglazing liquid.
- In a measuring cup, combine 1 tablespoon of Dijon mustard, 1 tablespoon of Worcestershire sauce, 2 tablespoons of dry sherry, 1 tablespoon of garlic paste, and ¼ cup of beef broth. Mix well.
- Pour the deglazing liquid into the pot and scrape the bottom with your spatula to release all of the fond into the sauce. That browned layer is pure flavor, so don't lose any of it.
- Add the bow tie pasta and give it a stir. Pour in the remaining 3¾ cups of beef broth and stir again so the pasta is as submerged as possible under the liquid.
- Place the room temperature cream cheese right on top of everything. Do not stir it in.
- Optional 360 meal: place 12 ounces of frozen green beans in an 8x2 inch pan and cover it with a silicone lid or foil so condensation doesn't drip into the beans. Set the rack in the pot on the high position and place the covered pan on top.
- Put the lid on and let everything come to a boil, which only takes about a minute. Once boiling, turn the pot off, then turn it back on to Slow Cook on High. The time defaults to 6 hours, so take it down to 1 hour and press Start. Leave it alone and let it cook.
- When the hour is up, remove the green beans if you made them. Toss them with 1 tablespoon of butter and salt and pepper to taste, then cover them to keep warm.
- Give the pot a nice stir, then slowly stir in the cream cheese. It will look a little lumpy at first, but it will smooth out. Once it's all stirred in, let it sit for about 5 minutes, then serve it up with a sprinkle of fresh parsley for garnish if you'd like.
Notes
PREP TIPS
• Take the cream cheese out ahead of time so it's fully at room temperature. Soft cream cheese stirs into the hot pasta smoothly at the end.
• Cut the beef into even 1½ inch cubes so every piece tenderizes at the same rate during the short slow cook.
• Season the beef directly with the salt and pepper before flouring it. It gives the beef better flavor than seasoning the flour alone, though either way is okay.
• The Dijon mustard coating might surprise you, but trust me, it adds a little tang that is a perfect pairing for this dish. Don't skip it. MUSHROOM TIPS
• Brown the mushrooms in a single layer and give them time on each side. If you dump them all in, they steam, release a lot of liquid, and you won't get good browning on the beef.
• Browning the mushrooms is the most time consuming part of this recipe, but it makes a big difference in the flavor of the whole dish.
• The mushrooms aren't salted during cooking, so sprinkle a little salt on them at the end if you'd like.
• Not a mushroom fan? Skip them entirely. The dish is delicious without them too. COOKING TIPS
• Start with a hot pot for the best browning, and reduce the temperature a little if things are browning too quickly.
• Stir the pasta down so it's as submerged as possible before the slow cook starts.
• Leave the cream cheese sitting on top during the cook. It gets stirred in at the very end.
• The pasta is on the softer side after the full hour. If you like firmer pasta, cut the slow cook time down to 45 minutes; the beef and vegetables will still be perfect.
• You can leave the pot on Keep Warm for up to an hour after the cook time. Beyond that, the pasta starts to become a little too soft. VARIATIONS
• Skip the mushrooms entirely for a simpler version that is still full of flavor.
• Use white button mushrooms in place of the portobello mushrooms.
• Penne should hold up to the slow cook just fine, though I have not tested it. Avoid small shapes like elbow macaroni, they get too soft.
• Swap the Dijon for a spicy country French mustard for a little extra kick.
• Add a pinch of red pepper flakes to the deglazing liquid for gentle heat. SERVING SUGGESTIONS
• Cook frozen green beans right on top in a covered 8x2 inch pan for a complete 360 meal.
• Garnish with fresh parsley for a pretty presentation, either on a platter or right on the plate.
• A simple side salad and some crusty bread round this meal out beautifully. STORAGE
• Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 4 days. The pasta will continue to absorb the sauce as it sits.
• Freezer: Freezing is not recommended. The cream cheese sauce can separate and the pasta becomes too soft once thawed.
• Reheating: Warm individual portions in the microwave or in a saucepan over medium-low heat with a splash of beef broth to loosen the sauce back up. NUTRITIONAL DISCLAIMER
Nutritional information provided is an estimate based on typical ingredient values and standard portion sizes. Actual nutritional content may vary significantly depending on specific brands used, ingredient substitutions, preparation methods, portion sizes, and individual cooking techniques. For precise nutritional information tailored to your specific ingredients and preparation, please consult with a registered dietitian or use laboratory analysis. This information should not be used for medical nutrition therapy or to manage medical conditions without professional guidance.
• Take the cream cheese out ahead of time so it's fully at room temperature. Soft cream cheese stirs into the hot pasta smoothly at the end.
• Cut the beef into even 1½ inch cubes so every piece tenderizes at the same rate during the short slow cook.
• Season the beef directly with the salt and pepper before flouring it. It gives the beef better flavor than seasoning the flour alone, though either way is okay.
• The Dijon mustard coating might surprise you, but trust me, it adds a little tang that is a perfect pairing for this dish. Don't skip it. MUSHROOM TIPS
• Brown the mushrooms in a single layer and give them time on each side. If you dump them all in, they steam, release a lot of liquid, and you won't get good browning on the beef.
• Browning the mushrooms is the most time consuming part of this recipe, but it makes a big difference in the flavor of the whole dish.
• The mushrooms aren't salted during cooking, so sprinkle a little salt on them at the end if you'd like.
• Not a mushroom fan? Skip them entirely. The dish is delicious without them too. COOKING TIPS
• Start with a hot pot for the best browning, and reduce the temperature a little if things are browning too quickly.
• Stir the pasta down so it's as submerged as possible before the slow cook starts.
• Leave the cream cheese sitting on top during the cook. It gets stirred in at the very end.
• The pasta is on the softer side after the full hour. If you like firmer pasta, cut the slow cook time down to 45 minutes; the beef and vegetables will still be perfect.
• You can leave the pot on Keep Warm for up to an hour after the cook time. Beyond that, the pasta starts to become a little too soft. VARIATIONS
• Skip the mushrooms entirely for a simpler version that is still full of flavor.
• Use white button mushrooms in place of the portobello mushrooms.
• Penne should hold up to the slow cook just fine, though I have not tested it. Avoid small shapes like elbow macaroni, they get too soft.
• Swap the Dijon for a spicy country French mustard for a little extra kick.
• Add a pinch of red pepper flakes to the deglazing liquid for gentle heat. SERVING SUGGESTIONS
• Cook frozen green beans right on top in a covered 8x2 inch pan for a complete 360 meal.
• Garnish with fresh parsley for a pretty presentation, either on a platter or right on the plate.
• A simple side salad and some crusty bread round this meal out beautifully. STORAGE
• Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 4 days. The pasta will continue to absorb the sauce as it sits.
• Freezer: Freezing is not recommended. The cream cheese sauce can separate and the pasta becomes too soft once thawed.
• Reheating: Warm individual portions in the microwave or in a saucepan over medium-low heat with a splash of beef broth to loosen the sauce back up. NUTRITIONAL DISCLAIMER
Nutritional information provided is an estimate based on typical ingredient values and standard portion sizes. Actual nutritional content may vary significantly depending on specific brands used, ingredient substitutions, preparation methods, portion sizes, and individual cooking techniques. For precise nutritional information tailored to your specific ingredients and preparation, please consult with a registered dietitian or use laboratory analysis. This information should not be used for medical nutrition therapy or to manage medical conditions without professional guidance.
Nutrition
Serving: 1serving | Calories: 522kcal | Carbohydrates: 38g | Protein: 24g | Fat: 26g | Saturated Fat: 11g | Cholesterol: 96mg | Sodium: 985mg | Potassium: 487mg | Fiber: 2g | Sugar: 4g