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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
