Ina Garten Beef Stroganoff

This Beef Stroganoff was invented in Russia in the early 1800s, the name came from count Stroganoff which was a dignitary in the court of Alexander III. Count Stroganoff’s chef which some historians say was likely French, created the dish and named it after him, tho we will see how Ina Garten will prepare her Beef Stroganoff version of this recipe in this article.

To get the best result as Ina Garten recipe, there are 2 critical factors for beef stroganoff:

• Quick searing of high-quality beef.
• The right proportions of sauce ingredients for the sauce to be balanced in order for the beef to really shine.

Cooking beef like stroganoff can be done in many cooking methods like instant pot, grilling, baking, and even in the air fryer, if you have any of these kitchen gadgets you can follow one of our recipes to get the best delicious result.

What cut of beef is best for Ina Garten stroganoff?

The best cuts of beef for your Ina Garten stroganoff recipe needs to be tender, juicy cuts such as:

• boneless rib-eye also called scotch fillet
• boneless sirloin
• sirloin steak tips
• beef tenderloin

Some other recipes you may find out there will recommend using beef round steak aka topside, Ina Garten does not recommend using it. Well as Ina Garten says, you may think that the beef flavor is ok but it’s not a good cut for fast cooking like in stroganoff, because it’s dry with an unpleasant texture which is good for slow cooking.

What is Ina Garten stroganoff sauce made of?

Ina Garten stroganoff sauce is a sour cream gravy that is made with beef broth that’s thickened with flour and has that mustard and mushrooms flavor in it.

That pale brown creamy color against the deep golden brown seared beef is really amazing and appetizing

What can you use instead of sour cream in Ina Garten beef stroganoff?

This Ina Garten Beef Stroganoff recipe has always been a traditional dinner for generations of families, traditionally made with sour cream in order to make the sauce creamy.

However, I've tried heavy cream and I found out that it makes the stroganoff sauce smoother.

On the other hand, Greek yogurt is a healthy alternative to the traditionally used sour cream in your Ina Garten beef stroganoff recipe, also the fresh dill and paprika will provide that sweet, slightly smoky garnish to top off the dish.

Storing and Reheating Ina Garten beef stroganoff?

Either you are going to make your Ina Garten Beef Stroganoff ahead of time or have some leftovers that you want to store, storing them properly will assure a safe and longer shelf life for your Beef Stroganoff.

When making your Barefoot Contessa Beef Stroganoff ahead, once cooked go ahead and cover the dish and refrigerate it immediately, or within two hours, in the fridge.

For Ina Garten Beef Stroganoff leftovers you want to store them in airtight bags or containers and also store them in the fridge.

Properly stored your Ina Garten Beef Stroganoff will be safely stored in the fridge for up to 3-4 days.

For a longer Shelf life, you want to store your Ina Garten Beef Stroganoff in airtight bags or containers and get rid of air as much as possible then place your containers in the freezer.

Properly stored, your Ina Garten Beef Stroganoff sit in the freezer for up to 3 months

When it's time to use your stored Barefoot Contessa Beef Stroganoff if it is frozen then let it thaw overnight in the refrigerator, if not just jump to the instructions.

Reheating in the Microwave:

1. You want to reheat your Ina Garten beef stroganoff in the microwave, use a meat thermometer to make sure not to overcook the beef.
2. Reheat your beef stroganoff until its internal temperature reached 165 degrees F.

Reheating with Stovetop:

1. Place your Ina Garten beef stroganoff on the Stovetop, remember to use a meat thermometer to make sure not to overcook it.
2. When the internal temperature of your beef stroganoff reaches 165 degrees F, take it off and serve.

What to serve with Ina Garten beef stroganoff

Your Ina Garten beef stroganoff with almost anything that's a suitable vehicle to slop up all that gorgeous mushroom gravy:

• Pasta
• Noodles
• Mashed potatoes
• cauliflower mash for a low-carb alternative

If you decided to pair your Barefoot Contessa beef stroganoff with noodles or pasta, then I recommend using a short pasta, and that's because It makes it easier to eat, and ensuring you get a bit of everything with plenty of that sauce in every bite!

Ina Garten Beef Stroganoff Variations:

This classic Ina Garten beef stroganoff recipe is quite flexible, what I mean by that is you can customize the ingredients as you want:

• Add extra veggies: adding any stir-fry-friendly veggies is welcomed here, for example, asparagus, bell peppers, or broccoli would all be delicious additions.
• Add extra heat: For a bit of a kick to the sauce, you can add in a pinch of crushed red pepper flakes.
• Use ground beef: the steak can be swapped with ground beef if you would like to make this a ground beef stroganoff recipe.
• Use a different protein: Also if you prefer chicken, pork, or tofu, then just substitute the beef with one of these.
• Make it gluten-free: For a gluten-free version of this Ina Garten beef stroganoff you can either swap a 1-to-1 gluten-free flour for the all-purpose flour or just choose to thicken the sauce with a cornstarch slurry, you need to add in a tablespoon at a time while the sauce is simmering until it reaches your desired level of thickness.
• Make it vegetarian: Just get rid of the beef vegetarian mushroom stroganoff recipe is also delicious.

Ina Garten Beef Stroganoff Ingredients

• 1.2 lb scotch fillet steak or boneless rib eye
• 2 tablespoons vegetable oil, divided
• 1 large onion, sliced
• 10 oz mushrooms, sliced
• 3 tablespoons butter
• 2 tablespoon flour
• 2 cups beef broth, preferably salt reduced
• 1 tablespoon Dijon mustard
• ⅔ cup sour cream
• Salt and pepper

Serving:

• 8 - 10 oz pasta or egg noodles of choice
• Chopped chives, for garnish

Ina Garten Beef Stroganoff Instructions

1. First, you want to flatten the steaks to about ⅓" thick with the use of your fist, rolling pin, or mallet.
2. Now slice the steaks into ⅕" strips, and if there are any long ones then cut them in half and make sure to discard excess fat, after that sprinkle with a pinch of salt and pepper.
3. Next, heat 1 tablespoon of oil in a large skillet over high heat, then scatter half the beef in the skillet and make sure to quickly spread it with tongs.
4. Let the beef cook for about 30 seconds untouched until browned, then quickly turn it quickly as best you can, then Leave untouched for another 30 seconds to brown.
5. Now immediately remove the beef onto a plate, don't worry if you see few pink bits, that's fine.
6. Next, add the remaining tablespoon of oil and repeat with the remaining beef.
7. You want to turn the heat down to medium-high then add melt, butter, and onions, cook for 1 minute, then mushrooms need to be added and cooked until golden.
8. After that scrape the bottom of the frypan to get all the golden bits off, then add flour and cook while stirring for about 1 minute.
9. At this point, you want to add half the broth while stirring, once incorporated, add the remaining broth and start stirring then add sour cream and mustard.
10. Stir until the mixture is incorporated, don't worry if it looks split as the sour cream will melt as it heats.
11. Bring to simmer, then reduce heat to medium-low, once the stroganoff sauce thickens reached the consistency of pouring cream (it should take about 3 to 5 minutes) you can adjust salt and pepper to taste.
12. Next, add the beef back in alongside the plate juices and simmer for 1 minute, then remove from stove immediately.
13. Finally serve your Ina Garten Beef Stroganoff over pasta or egg noodles, also sprinkled with chives if desired.

Ina Garten Beef Stroganoff Nutrition Facts

Amount Per Serving

• Calories 391
• Total Fat 23g 36%
  • Saturated Fat 11g 56%
  • Trans Fat 0.5g
• Cholesterol 115mg 39%
• Sodium 300mg 13%
• Potassium 496mg 15%
• Total Carbohydrate 1g 1%
  • Dietary Fiber 1.3g 6%
  • Sugars 3.2g
• Protein 25g 50%
• Vitamin A 6.5%
• Vitamin C 4.5%
• Calcium 5.3%
• Iron 11%

Ina Garten Beef Stroganoff

Author: Emily Hill Cooking Method:Stir-frying Cuisine:Russian, Western Courses:Main

Difficulty:BeginnerPrep time: 15 minutesCook time: 15 minutesRest time: minutesTotal time: 30 minutesServings:4 servingsCalories:391 kcal Best Season:Available

Description

Ina Garten Beef Stroganoff

Ingredients

• 1.2 lb scotch fillet steak or boneless rib eye
  
• 2 tablespoons vegetable oil, divided
  
• 1 large onion, sliced
  
• 10 oz mushrooms, sliced
  
• 3 tablespoons butter
  
• 2 tablespoon flour
  
• 2 cups beef broth, preferably salt reduced
  
• 1 tablespoon Dijon mustard
  
• ⅔ cup sour cream
  
• Salt and pepper

Serving

• 8 - 10 oz pasta or egg noodles of choice
  
• Chopped chives, for garnish

Instructions

1. First, you want to flatten the steaks to about ⅓" thick with the use of your fist, rolling pin, or mallet.
   
2. Now slice the steaks into ⅕" strips, and if there are any long ones then cut them in half and make sure to discard excess fat, after that sprinkle with a pinch of salt and pepper.
   
3. Next, heat 1 tablespoon of oil in a large skillet over high heat, then scatter half the beef in the skillet and make sure to quickly spread it with tongs.
   
4. Let the beef cook for about 30 seconds untouched until browned, then quickly turn it quickly as best you can, then Leave untouched for another 30 seconds to brown.
   
5. Now immediately remove the beef onto a plate, don't worry if you see few pink bits, that's fine.
   
6. Next, add the remaining tablespoon of oil and repeat with the remaining beef.
   
7. You want to turn the heat down to medium-high then add melt, butter, and onions, cook for 1 minute, then mushrooms need to be added and cooked until golden.
   
8. After that scrape the bottom of the frypan to get all the golden bits off, then add flour and cook while stirring for about 1 minute.
   
9. At this point, you want to add half the broth while stirring, once incorporated, add the remaining broth and start stirring then add sour cream and mustard.
   
10. Stir until the mixture is incorporated, don't worry if it looks split as the sour cream will melt as it heats.
    
11. Bring to simmer, then reduce heat to medium-low, once the stroganoff sauce thickens reached the consistency of pouring cream (it should take about 3 to 5 minutes) you can adjust salt and pepper to taste.
    
12. Next, add the beef back in alongside the plate juices and simmer for 1 minute, then remove from stove immediately.
    
13. Finally serve your Ina Garten Beef Stroganoff over pasta or egg noodles, also sprinkled with chives if desired.

Notes

• This classic Ina Garten beef stroganoff recipe is quite flexible, what I mean by that is you can customize the ingredients as you want:
• Add extra veggies: adding any stir-fry-friendly veggies is welcomed here, for example, asparagus, bell peppers, or broccoli would all be delicious additions.
• Add extra heat: For a bit of a kick to the sauce, you can add in a pinch of crushed red pepper flakes.
• Use ground beef: the steak can be swapped with ground beef if you would like to make this a ground beef stroganoff recipe.
• Use a different protein: Also if you prefer chicken, pork, or tofu, then just substitute the beef with one of these.
• Make it gluten-free: For a gluten-free version of this Ina Garten beef stroganoff you can either swap a 1-to-1 gluten-free flour for the all-purpose flour or just choose to thicken the sauce with a cornstarch slurry, you need to add in a tablespoon at a time while the sauce is simmering until it reaches your desired level of thickness.
• Make it vegetarian: Just get rid of the beef vegetarian mushroom stroganoff recipe is also delicious.