Sarra This Ina Garten Beef Stroganoff is a rich and creamy recipe, which is made with tender beef tenderloin and savory mushrooms. It’s a simple yet elegant dish, ready in about 45 minutes.
Jump to RecipeIna Garten Beef Stroganoff Recipe Ingredients
For the Beef:
- Beef tenderloin or sirloin – 1 ½ lbs, cut into thin strips
- Olive oil – 2 tbsp for searing
- Salt and black pepper – To season the beef
For the Sauce:
- Unsalted butter – 3 tbsp for sautéing
- Onion – 1 small, finely chopped
- Garlic – 3 cloves, minced
- Mushrooms – 8 oz cremini or button, sliced
- All-purpose flour – 2 tbsp to thicken the sauce
- Beef broth – 1 cup for depth of flavor
- Heavy cream or sour cream – 1 cup for a creamy texture
- Dijon mustard – 2 tsp to enhance flavor
- Worcestershire sauce – 1 tbsp for a savory kick
- Smoked paprika – ½ tsp for a mild smokiness
- Dried thyme – ½ tsp for earthy notes
- Salt and pepper – To taste
For Serving:
- Egg noodles or mashed potatoes – 12 oz, as a base
- Fresh parsley – Chopped, for garnish
How To Make Ina Garten Beef Stroganoff Recipe
- Sear the Beef: Heat the olive oil in a large skillet over high heat. Season the beef strips with salt and pepper and cook until browned on all sides. Remove the beef from the skillet and set it aside.
- Sauté the Aromatics: In the same skillet, melt the butter over medium heat. Add the chopped onion and cook until softened. Stir in the minced garlic and cook for another minute until fragrant.
- Cook the Mushrooms: Add the sliced mushrooms to the skillet and cook until they are browned and have released their liquid.
- Make the Sauce Base: Sprinkle the flour over the mushroom mixture and stir well to cook for about one minute. Pour in the beef broth, scraping up any browned bits from the bottom of the pan.
- Simmer the Sauce: Stir in the Dijon mustard, Worcestershire sauce, paprika, and thyme. Allow the sauce to simmer and thicken.
- Finish and Serve: Lower the heat and stir in the sour cream or heavy cream until smooth. Add the cooked beef back into the pan and stir to coat. Serve immediately over egg noodles or mashed potatoes, garnished with fresh parsley.
Recipe Tips
- How do you get the most tender beef? Choosing the right cut, like tenderloin or sirloin, is key. Searing the meat quickly over high heat also locks in moisture and flavor. Be sure to slice the beef against the grain.
- What’s the secret to a rich, velvety sauce? Using full-fat dairy like sour cream or heavy cream guarantees a smooth, velvety consistency. Also, allowing the sauce to simmer gently helps the flavors to meld and the sauce to thicken properly.
- How do you avoid overcooking the beef? Add the seared beef back into the sauce at the very end of the cooking process, just to heat it through. Reheat any leftovers gently to maintain the beef’s tenderness.
- Why is Dijon mustard important? The Dijon mustard brings a subtle tang and depth to the dish that balances the richness of the cream and the savory flavor of the beef.
What To Serve With Ina Garten Beef Stroganoff
This creamy and savory dish pairs perfectly with a variety of sides.
- Best Side Dishes: Classic buttered egg noodles are perfect for absorbing the sauce. Creamy mashed potatoes or steamed white rice are also excellent choices.
- Vegetable Pairings: Roasted Brussels sprouts, sautéed green beans, or glazed carrots add a fresh contrast.
- Breads: Serve with garlic bread or a crusty baguette for scooping up every last bit of the sauce.
How To Store Ina Garten Beef Stroganoff
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze: Allow the dish to cool completely before freezing for up to 2 months. Note that sauces made with sour cream can sometimes separate upon thawing.
- Reheating: Warm gently on the stovetop over low heat, stirring occasionally. Add a splash of broth or cream if needed to prevent it from drying out.
Ina Garten Beef Stroganoff Nutrition Facts
- Calories: ~595 kcal per serving
- Protein: 40g
- Fat: 40g
- Carbohydrates: 15g
- Fiber: 3g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, beef stroganoff can be made ahead and stored in the refrigerator for up to 3 days. To prevent the sauce from thickening too much, reheat it gently with a splash of beef broth or cream.
Greek yogurt provides a similar tangy flavor and creamy texture. Heavy cream offers a richer taste but without the slight tang. Cream cheese can also be used for a thicker, tangy sauce.
Use high-quality cuts like sirloin or tenderloin. Sear the beef quickly over high heat to lock in moisture, and slice it against the grain. Add the beef back to the sauce at the very end to prevent it from becoming tough.
Ina Garten Beef Stroganoff Recipe
Course: DinnerCuisine: Russian-AmericanDifficulty: Easy4
servings15
minutes30
minutes595
kcalA classic and comforting dish featuring tender strips of seared beef and sautéed mushrooms in a rich, creamy sour cream and broth sauce.
Ingredients
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Beef: 1 ½ lbs beef tenderloin or sirloin (thinly stripped), 2 tbsp olive oil, salt, pepper.
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Sauce: 3 tbsp unsalted butter, 1 small onion (chopped), 3 cloves garlic (minced), 8 oz cremini mushrooms (sliced), 2 tbsp all-purpose flour, 1 cup beef broth, 1 cup heavy cream or sour cream, 2 tsp Dijon mustard, 1 tbsp Worcestershire sauce, ½ tsp smoked paprika, ½ tsp dried thyme.
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Serving: 12 oz egg noodles or mashed potatoes, fresh parsley.
Directions
- Season beef with salt and pepper and sear in hot olive oil until browned. Remove and set aside.
- In the same skillet, melt butter and sauté onion and garlic until soft. Add mushrooms and cook until browned.
- Sprinkle flour over the vegetables and stir for one minute. Pour in the beef broth, scraping the bottom of the pan.
- Stir in Dijon mustard, Worcestershire sauce, paprika, and thyme. Simmer until the sauce thickens.
- Lower the heat and stir in the sour cream or heavy cream until smooth.
- Return the seared beef to the pan and stir to coat. Serve immediately over egg noodles, garnished with parsley.
Notes
- Choosing a tender cut of beef like sirloin or tenderloin is key to the final texture.
- Searing the meat properly over high heat creates a flavorful crust and keeps the inside juicy.
- Using full-fat sour cream or heavy cream will give you the richest, most velvety sauce.
- Seasoning in layers throughout the cooking process builds a more complex and balanced flavor.
