Mohamed Shili This delicious Ina Garten Beef Stroganoff is prepared using sirloin steak or ribeye, mushrooms, onions, garlic, and sour cream. This Beef Stroganoff recipe creates a delicious dinner that takes about 30 minutes to prepare and can serve up to 4 people.
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Ina Garten Beef Stroganoff 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
How To Make Ina Garten Beef Stroganoff
- Prep the Beef: Start by seasoning your beef strips with seasoned salt and black pepper. Toss them with 1 tbsp of flour until they are evenly coated. Shake off any excess flour so it doesn’t burn during searing.
- Sear the Beef: Heat 2 tbsp 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 tbsp 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, which should take another 4 minutes.
- Thicken the Sauce: Sprinkle the remaining 2 tbsp 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 are collected on the plate 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.
Recipe Tips
- Choose the right beef: Opt for high-quality sirloin or ribeye for the most tender and flavorful result.
- Enhance the flavor: Brown the beef in batches to ensure it gets a nice caramelization, which adds depth to the dish.
- Keep the sour cream smooth: To prevent curdling, let the sour cream come to room temperature before you stir it into the sauce.
- Thicken the sauce naturally: If your sauce is too thin, let it simmer a bit longer instead of adding more flour, which can make it pasty.
What To Serve With Beef Stroganoff
Serve your hearty Beef Stroganoff with garlic parmesan roasted carrots, a crisp apple celery salad, buttery sautéed green beans, creamy polenta, and tangy pickled red onions.
You can also pair it with a fresh beetroot and feta salad, or zesty lemon asparagus.
How To Store Beef Stroganoff
To Refrigerate: Transfer the cooled Beef Stroganoff to an airtight container and store it in the refrigerator for up to 3 days. Ensure it is sealed well to maintain freshness and prevent absorbing other food odors.
To Freeze: Beef Stroganoff can be frozen for up to 1 month. Store in a freezer-safe container, but consider leaving out the sour cream as it may separate upon thawing. Thaw in the refrigerator overnight before reheating.
How To Reheat Beef Stroganoff
In The Oven: Place the leftover Beef Stroganoff in an oven-safe dish, cover it with foil, and reheat at 350 degrees Fahrenheit for about 20 minutes, or until heated through. Stir occasionally to ensure even warming.
In The Microwave: Scoop the Beef Stroganoff into a microwave-safe bowl, cover loosely, and heat on high for 2-3 minutes. Stir halfway through to ensure even reheating and prevent hot spots.
In The Air Fryer: To reheat Beef Stroganoff in an air fryer, set it to 300 degrees Fahrenheit and heat for about 4-6 minutes. Place it in a heat-safe container or wrap it in foil to prevent drying out.
Frequently Asked Questions
Can I use a different type of meat for Beef Stroganoff?
Yes, you can substitute the beef with chicken or pork if preferred. Ensure the meat is cut into thin strips to cook quickly and absorb the flavors of the sauce effectively.
Can I make Beef Stroganoff ahead of time?
Yes, Beef Stroganoff can be made ahead of time. Prepare the recipe up to adding the sour cream, then cool and refrigerate. Add and heat the sour cream just before serving to maintain the best texture and flavor.
What if I don’t have Dijon mustard for the recipe?
If you don’t have Dijon mustard, you can use an equal amount of any prepared mustard that you have available. The flavor will change slightly but will still be delicious.
Ina Garten Beef Stroganoff Nutrition Facts
- Calories: 490 kcal
- Carbohydrates: 10g
- Protein: 38g
- Fat: 34g
- Saturated Fat: 15g
- Cholesterol: 135mg
- Sodium: 570mg
- Potassium: 710mg
- Fiber: 1g
- Sugar: 3g
Try More Ina Garten Recipes:
- Ina Garten’s Beef Bourguignon
- Ina Garten Beef Wellington
- Ina Garten Beef Enchiladas
- Ina Garten Beef Chili Recipe
- Ina Garten Corned Beef And Cabbage
Ina Garten Beef Stroganoff
Description
This delicious Ina Garten Beef Stroganoff is prepared using sirloin steak or ribeye, mushrooms, onions, garlic, and sour cream. This Beef Stroganoff recipe creates a delicious dinner that takes about 30 minutes to prepare and can serve up to 4 people.
Ina Garten Beef Stroganoff Ingredients
How To Make Ina Garten Beef Stroganoff
- Prep the Beef: Start by seasoning your beef strips with seasoned salt and black pepper. Toss them with 1 tbsp of flour until they are evenly coated. Shake off any excess flour so it doesn’t burn during searing.
- Sear the Beef: Heat 2 tbsp 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 tbsp 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, which should take another 4 minutes.
- Thicken the Sauce: Sprinkle the remaining 2 tbsp 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 are collected on the plate 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.
My husband’s favorite dish but my daughter hated it.
She’s an adult and asked me to make it. Apparently her taste buds have changed and she loves it now.
This is the best and easiest recipe I’ve ever used!
Thanks for sharing, Joy! 😊 It’s funny how our tastes can change over time. So happy your daughter loves it now, and that you find the recipe easy and delicious! ❤️