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
Directions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 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.
Ina Garten Beef Stroganoff
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About this Recipe
Craving a comforting, classic dinner that's both elegant and surprisingly quick to prepare? This Ina Garten Beef Stroganoff recipe delivers a rich, satisfying meal perfect for any night of the week, taking just about 30 minutes of cooking time.
What sets this Beef Stroganoff apart is its thoughtful use of high-quality ingredients, resulting in a deeply flavored and wonderfully tender dish. By starting with premium sirloin steak or ribeye and building layers of flavor with sautéed mushrooms, onions, and garlic, you create a robust foundation for the iconic creamy sauce.
Expect a truly luxurious experience. The beef, whether in tender strips or juicy cubes, melts in your mouth, enveloped in a luscious, savory sauce. This sauce is expertly balanced with the subtle tang of sour cream, the umami depth of Worcestershire, and a hint of Dijon mustard, all brightened by fragrant dried thyme. It's a hearty, satisfying meal for up to four people, designed to bring warmth and gourmet taste to your table without complicated steps.
While the recipe specifies sirloin steak or ribeye, you can choose based on your preference for leanness or richness. White or cremini mushrooms both work beautifully to add an earthy depth. The versatility of this dish also means you can adjust the size of your beef cuts—whether you prefer ½-inch thick strips or more substantial 1-inch cubes.
This classic Beef Stroganoff is a perfect main course for a cozy family dinner or an impressive dish when entertaining friends. Serve it traditionally over egg noodles, or try it with rice or mashed potatoes to soak up every last drop of that incredible sauce.