Ina Garten’s Beef Stroganoff

Beef stroganoff was invented in Russia in the early 1800s. The name came from Count Stroganoff who was a dignitary in the court of Alexander III. Count Stroganoff’s chef, who some historians say was likely French, created the dish and named it after him. You can try Ina Garten’s beef stroganoff recipe, which is inspired by the original version but can be prepared in several ways such as in an Instant pot, on the grill, in the oven, or in the air fryer.

What Cut of Beef is Best for Ina Garten’s Stroganoff?

The best cuts of beef for Ina Garten’s stroganoff recipe are:

• Boneless rib-eye, otherwise known as Scotch fillet
• Boneless sirloin
• Sirloin steak tips
• Beef tenderloin

Some other recipes may recommend using beef round steak, also called topside, but Ina Garten does not recommend using it. In fact, she claims that it’s not a good cut for fast cooking like in stroganoff, because it has a tougher texture that requires slower cooking to tenderize.

What is Ina Garten’s Stroganoff Sauce Made Of?

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

What Can You Replace the Sour Cream With in Ina Garten’s Beef Stroganoff?

Ina Garten’s beef stroganoff recipe traditionally includes sour cream in order to make the sauce creamy. However, I’ve tried the dish with heavy cream and found that it makes the stroganoff sauce smoother.

On the other hand, Greek yogurt is a healthy alternative to the traditionally used sour cream, as it is thick and has a similarly tangy flavor. You can also dollop the stroganoff with a little yogurt along with some dill and paprika for a fresh and smoky addition.

How to Store and Reheat Ina Garten’s Beef Stroganoff

If you decide to make Ina Garten’s beef stroganoff ahead of time or you simply have some leftovers that you want to store, you can store them in the fridge or freezer depending on how long you would like to keep them.

Once cooked, you can cover the dish and refrigerate it once it is cooled to room temperature. You can store leftovers in airtight bags or containers before putting them in the fridge. Properly stored, Ina Garten’s beef stroganoff will last in the fridge for up to 3-4 days.

For longer shelf life, you can place Ina Garten’s beef stroganoff in airtight bags or containers, getting rid of air as much as possible. Then, you can place your containers in the freezer. Properly stored, Ina Garten’s beef stroganoff will keep in the freezer for up to 3 months.

When it’s time to use your stored beef stroganoff leftovers, simply thaw them in the fridge overnight if you froze them. Otherwise, if they are not frozen, you can jump right into the reheating instructions below.

Reheating in the Microwave:

1. If you reheat the beef stroganoff in the microwave, use a meat thermometer to make sure it heats through adequately.
2. Simply heat the stroganoff in a microwave-safe dish on high until it reaches an internal temperature of 165 F.

Reheating on the Stovetop:

1. Place the beef stroganoff in a pot set over medium heat on the stove.
2. When the internal temperature of your beef stroganoff reaches 165 F, remove it from the heat and serve it.

What to Serve with Ina Garten’s Beef Stroganoff

You can serve Ina Garten’s beef stroganoff with almost anything that can soak up all that gorgeous mushroom gravy such as:

• Pasta
• Mashed potatoes
• Cauliflower mash for a low-carb alternative

If you decide to pair your beef stroganoff with noodles or pasta, I recommend that you use short pasta, because it will make the dish easier to eat and ensure that you get a bit of everything in every bite.

Ina Garten’s Beef Stroganoff Variations:

Ina Garten’s beef stroganoff recipe is quite flexible, meaning that you can customize the ingredients as you like. Here are some ideas regarding how you can vary your beef stroganoff:

• Add extra veggies: Adding any stir-fry-friendly veggies is welcome here. For example, asparagus, bell peppers, or broccoli would all be delicious additions.
• Add some heat: For a bit of a kick, you can add a pinch of crushed red pepper flakes to the sauce.
• Use ground beef: You can swap the steak with ground beef if you would like to make this a ground beef stroganoff recipe.
• Use a different protein: If you prefer chicken, pork, or tofu, then just substitute the beef with one of them instead, adjusting the cooking time as needed.
• Make it gluten-free: For a gluten-free version of this beef stroganoff, you can either replace the all-purpose flour with a 1-to-1 gluten-free flour or thicken the sauce with a cornstarch slurry. Simply whisk in 1 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 is also delicious.

Ina Garten’s Beef Stroganoff Ingredients

• 1.2 lb boneless rib eye (Scotch fillet)
• Salt and pepper, to taste
• 2 tablespoon vegetable oil, divided
• 3 tablespoon butter
• 1 large onion, sliced
• 10 oz mushrooms, sliced
• 2 tablespoon all-purpose flour
• 2 cups beef broth, preferably salt reduced
• ⅔ cup sour cream
• 1 tablespoon Dijon mustard

Serving:

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

Ina Garten’s Beef Stroganoff Instructions

1. First, flatten the steaks to about ⅓-inch thick with the use of a rolling pin or a mallet.
2. Slice the steaks into ⅕-inch strips, and if there are any long ones, cut them in half and make sure to discard the excess fat. Season the beef with a pinch of salt and pepper.
3. Heat 1 tablespoon of oil in a large skillet set over high heat. Add half of the beef to the skillet and spread it out in an even layer.
4. Let the beef cook for about 30 seconds untouched until browned, then turn it and cook it untouched for another 30 seconds until browned.
5. Remove the beef to a plate. Don’t worry if you see a few pink bits.
6. Add the remaining tablespoon of oil to the skillet and repeat the above steps with the remaining beef.
7. Turn the heat down to medium-high. Add the butter and heat until melted. Add the onions and cook them for 1 minute; then, add the mushrooms and cook them until they are golden.
8. After that scrape the bottom of the frying pan to get all the golden bits off. Add the flour and cook while stirring for about 1 minute.
9. At this point, add half the broth while stirring, and once incorporated, add the remaining broth. Stir in the sour cream and mustard until combined. Don’t worry if it looks split as the sour cream will melt as it heats.
10. Bring the mixture to a simmer; then, reduce the heat to medium-low. Once the stroganoff sauce thickens to the consistency of pouring cream (it should take about 3 to 5 minutes), you can adjust the salt and pepper to taste.
11. Add the beef to the sauce along with its juices and simmer for 1 minute; remove from the stove immediately.
12. Serve the stroganoff over pasta or egg noodles, garnished with chives if desired.

Ina Garten’s 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’s 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

Beef stroganoff was invented in Russia in the early 1800s. The name came from Count Stroganoff who was a dignitary in the court of Alexander III. Count Stroganoff’s chef, who some historians say was likely French, created the dish and named it after him. You can try Ina Garten’s beef stroganoff recipe, which is inspired by the original version but can be prepared in several ways such as in an Instant pot, on the grill, in the oven, or in the air fryer.

Ingredients

• 1.2 lb boneless rib eye (Scotch fillet)
  
• Salt and pepper, to taste
  
• 2 tablespoon vegetable oil, divided
  
• 3 tablespoon butter
  
• 1 large onion, sliced
  
• 10 oz mushrooms, sliced
  
• 2 tablespoon all-purpose flour
  
• 2 cups beef broth, preferably salt reduced
• ⅔ cup sour cream
  
• 1 tablespoon Dijon mustard

Serving

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

Instructions

1. First, flatten the steaks to about ⅓-inch thick with the use of a rolling pin or a mallet.
   
2. Slice the steaks into ⅕-inch strips, and if there are any long ones, cut them in half and make sure to discard the excess fat. Season the beef with a pinch of salt and pepper.
   
3. Heat 1 tablespoon of oil in a large skillet set over high heat. Add half of the beef to the skillet and spread it out in an even layer.
   
4. Let the beef cook for about 30 seconds untouched until browned, then turn it and cook it untouched for another 30 seconds until browned.
   
5. Remove the beef to a plate. Don’t worry if you see a few pink bits.
   
6. Add the remaining tablespoon of oil to the skillet and repeat the above steps with the remaining beef.
   
7. Turn the heat down to medium-high. Add the butter and heat until melted. Add the onions and cook them for 1 minute; then, add the mushrooms and cook them until they are golden.
   
8. After that scrape the bottom of the frying pan to get all the golden bits off. Add the flour and cook while stirring for about 1 minute.
   
9. At this point, add half the broth while stirring, and once incorporated, add the remaining broth. Stir in the sour cream and mustard until combined. Don’t worry if it looks split as the sour cream will melt as it heats.
   
10. Bring the mixture to a simmer; then, reduce the heat to medium-low. Once the stroganoff sauce thickens to the consistency of pouring cream (it should take about 3 to 5 minutes), you can adjust the salt and pepper to taste.
    
11. Add the beef to the sauce along with its juices and simmer for 1 minute; remove from the stove immediately.
    
12. Serve the stroganoff over pasta or egg noodles, garnished with chives if desired.
    

Notes

• Ina Garten’s beef stroganoff recipe is quite flexible, meaning that you can customize the ingredients as you like. Here are some ideas regarding how you can vary your beef stroganoff:
• Add extra veggies: Adding any stir-fry-friendly veggies is welcome here. For example, asparagus, bell peppers, or broccoli would all be delicious additions.
• Add some heat: For a bit of a kick, you can add a pinch of crushed red pepper flakes to the sauce.
• Use ground beef: You can swap the steak with ground beef if you would like to make this a ground beef stroganoff recipe.
• Use a different protein: If you prefer chicken, pork, or tofu, then just substitute the beef with one of them instead, adjusting the cooking time as needed.
• Make it gluten-free: For a gluten-free version of this beef stroganoff, you can either replace the all-purpose flour with a 1-to-1 gluten-free flour or thicken the sauce with a cornstarch slurry. Simply whisk in 1 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 is also delicious.