Ina Garten Beef Stroganoff Recipe

Introduction

Beef Stroganoff is a classic comfort dish featuring tender strips of beef in a creamy mushroom sauce. This recipe inspired by Ina Garten is simple to prepare and perfect for a satisfying weeknight dinner.

Ingredients

• 1 ½ pounds sirloin steak or ribeye, cut into ½-inch thick strips or 1-inch cubes
• 3 tablespoons flour, divided
• ½ teaspoon seasoned salt
• ½ teaspoon black pepper
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 small onion, diced
• 8 ounces mushrooms, sliced (white or cremini)
• 1 clove garlic, minced
• 14 ½ ounces beef broth
• 2 teaspoons Worcestershire sauce
• ½ tablespoon Dijon mustard
• ½ teaspoon dried thyme leaves
• ½ cup sour cream

Instructions

1. Step 1: Season the beef strips with seasoned salt and black pepper. Toss them with 1 tablespoon of flour until evenly coated, then shake off any excess flour.
2. Step 2: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When the oil shimmers, add the beef in batches and sear each piece until browned, about 1 minute per side. Transfer the beef to a plate.
3. Step 3: Lower the heat to medium and melt 2 tablespoons butter in the same skillet. Add diced onion and sauté until translucent, about 4 to 5 minutes. Stir in sliced mushrooms and minced garlic, cooking until the mushrooms are browned and tender, about 4 minutes more.
4. Step 4: Sprinkle the remaining 2 tablespoons of flour over the vegetables and stir well to coat. Pour in the beef broth, then add Worcestershire sauce, Dijon mustard, and dried thyme. Stir to combine and bring to a boil. Reduce heat and simmer until the sauce thickens slightly, about 5 minutes.
5. Step 5: Return the seared beef and any accumulated juices to the skillet. Heat through for 2 minutes, just until warmed but not overcooked.
6. Step 6: Turn off the heat and gently fold in the sour cream, stirring carefully to avoid curdling. Adjust seasoning with additional salt and pepper as needed.
7. Step 7: Serve the creamy beef stroganoff over egg noodles or mashed potatoes for a classic presentation.

Tips & Variations

• Use ribeye for extra tenderness and flavor, or sirloin for a leaner option.
• For a gluten-free version, substitute the flour with cornstarch or a gluten-free flour blend.
• Add a splash of white wine when sautéing the mushrooms for additional depth.
• If sour cream isn’t available, plain Greek yogurt can be used as a substitute but add it off the heat to prevent curdling.

Storage

Store leftover beef stroganoff in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if the sauce thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, sirloin and ribeye work best due to their tenderness, but you can also use flank or skirt steak cut thinly. Just be careful not to overcook tougher cuts.

How do I prevent the sour cream from curdling?

Remove the skillet from heat before adding sour cream and fold it in gently. Stirring too vigorously or heating it too much can cause curdling.

Ina Garten Beef Stroganoff Recipe

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★★★★★

4.9 from 56 reviews

• Author: Julian
• Total Time: 50 minutes
• Yield: 4 servings 1x

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Description

Ina Garten’s Beef Stroganoff is a creamy and comforting dish featuring tender sirloin steak strips sautéed with mushrooms and onions, then simmered in a rich sauce made with beef broth, Worcestershire sauce, Dijon mustard, and sour cream. This classic recipe is perfect for a cozy family dinner and pairs beautifully with egg noodles or mashed potatoes.

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Ingredients

Scale 1x2x3x

Beef

• 1 ½ pounds sirloin steak or ribeye, cut into ½-inch thick strips or 1-inch cubes
• 3 tablespoons flour, divided
• ½ teaspoon seasoned salt
• ½ teaspoon black pepper
• 2 tablespoons olive oil

Vegetables and Sauce

• 2 tablespoons butter
• 1 small onion, diced
• 8 ounces mushrooms, sliced (white or cremini)
• 1 clove garlic, minced
• 14 ½ ounces beef broth
• 2 teaspoons Worcestershire sauce
• ½ tablespoon Dijon mustard
• ½ teaspoon dried thyme leaves
• ½ cup sour cream

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Instructions

1. Prep the Beef: Start by seasoning your beef strips with seasoned salt and black pepper. Toss them with 1 tablespoon of flour until they are evenly coated. Shake off any excess flour so it doesn’t burn during searing.
2. Sear the Beef: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. When the oil shimmers, add the beef in batches. Sear each piece until browned, about 1 minute per side, then transfer to a plate.
3. Soften the Veggies: Reduce the heat to medium, then melt 2 tablespoons of butter in the same skillet. Add the chopped onion and sauté until translucent and soft, about 4 to 5 minutes. Stir in the sliced mushrooms and minced garlic, cooking until the mushrooms are tender and browned, about 4 minutes.
4. Thicken the Sauce: Sprinkle the remaining 2 tablespoons of flour over the veggies, stirring well to coat. Pour in the beef broth, add Worcestershire sauce, Dijon mustard, and dried thyme. Stir everything together and bring to a boil. Reduce the heat and let it simmer until the sauce thickens slightly, about 5 minutes.
5. Combine Everything: Return the seared beef along with any juices that have collected on the plate back to the skillet. Let everything heat through for about 2 minutes, just enough to warm the beef without overcooking it.
6. Finish with Cream: Turn off the heat. Gently fold in the sour cream, being careful not to let it curdle by stirring too vigorously. Season the stroganoff with additional salt and black pepper to taste.
7. Serve it Up: Spoon your creamy beef stroganoff over a bed of fluffy egg noodles or creamy mashed potatoes for a delicious and hearty meal.

Notes

• For best results, use sirloin or ribeye steak for a tender and flavorful stroganoff.
• Do not overcook the beef when searing to keep it tender.
• Be gentle when folding in the sour cream to prevent curdling.
• This dish pairs well with egg noodles, mashed potatoes, or even steamed rice.
• You can substitute crème fraîche for sour cream for a slightly tangier flavor and creamier texture.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: American

Keywords: Beef Stroganoff, Ina Garten recipe, creamy beef stroganoff, skillet beef stroganoff, classic beef recipe, comfort food