Ina Garten Beef Stroganoff is made with ribeye steak, white button mushrooms, shiitake mushrooms, yellow onions, fresh thyme, garlic, dry white wine, all-purpose flour, sour cream, Dijon mustard, Worcestershire sauce, and beef broth, served over egg noodles.
This Ina Garten Beef Stroganoff recipe creates a rich and comforting dish that takes about 45 minutes to prepare and can serve up to 4 people.
This Ina Garten Beef Stroganoff Recipe From “The Barefoot Contessa Cookbook” Cookbook.
Ina Garten Beef Stroganoff Ingredients
- 1 lb ribeye steak, trimmed and sliced into strips
- Salt and freshly ground black pepper, to taste
- 2 tbsp vegetable oil
- 3 tbsp unsalted butter
- 1 medium yellow onion, thinly sliced
- 8 oz white button mushrooms, quartered
- 7 oz shiitake mushrooms, stems removed and caps sliced
- 1 tbsp fresh thyme, chopped
- 1 garlic clove, minced
- ½ cup dry white wine
- 2 tbsp all-purpose flour
- ¾ cup sour cream
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1½ cups beef broth
- 10 oz medium egg noodles
- 2 tbsp butter
- ½ cup fresh parsley, chopped
- 1 tbsp fresh chives, chopped, plus extra for garnish
How To Make Ina Garten Beef Stroganoff
- Prepare the noodles: Boil a large pot of salted water. Cook the egg noodles until al dente, drain them, and then toss with 2 tablespoons of butter, parsley, and chives. Set aside.
- Season and cook the beef: Season the beef strips with 1 teaspoon of salt and black pepper. In a large skillet, heat the vegetable oil over medium-high heat. Add the beef and cook for about 1 minute until browned, then flip and cook for another minute. Remove the beef and set aside.
- Cook the vegetables: In the same skillet, melt 1 tablespoon of butter. Add the onion with 1/2 teaspoon salt, and cook until soft. Add the remaining butter, mushrooms, and thyme, cooking until the mushrooms are crispy. Stir in the garlic.
- Make the sauce: Pour in the white wine, reducing it down. Sprinkle in the flour, then add the sour cream, Dijon mustard, Worcestershire sauce, and black pepper. Pour in the beef broth, stirring until smooth, and simmer until thickened.
- Combine and serve: Add the beef and its juices back to the pan, cooking until the beef is just pink inside. Serve the beef and sauce over the prepared noodles, garnished with additional chives.
What to Serve with Beef Stroganoff
Ina Garten recommends serving beef stroganoff with buttered egg noodles and a green salad, cornbread, or crispy French baguettes.
Additionally, beef stroganoff pairs well with vegetables such as steamed broccoli, glazed carrots, sautéed spinach, roasted Brussels sprouts, or with a side of roasted potatoes.
How Long Does Beef Stroganoff Last in the Fridge
Properly stored, beef stroganoff can last in the fridge for about 3 to 4 days. To store it correctly, let it cool to room temperature, then transfer it into a well-sealed glass container and place it in the fridge.
Can You Freeze Beef Stroganoff
Yes, beef stroganoff can be frozen for up to 3 months. To freeze it, allow the dish to cool to room temperature, then transfer it into freezer-safe bags or containers. Remove as much air as possible, seal tightly, label with the date, and freeze. Thaw it in the fridge overnight before reheating.
How To Reheat Leftover Beef Stroganoff:
To reheat leftover beef stroganoff, you have three options:
- In The Oven: Preheat the oven to 350°F (175°C), place the beef stroganoff sauce in an oven-safe dish, cover with aluminum foil to retain moisture, and heat for about 15-20 minutes, or until thoroughly warm.
- In The Microwave: Place the stroganoff sauce in a microwave-safe container, cover with a lid or microwave-safe plastic wrap, and heat on high for 2-3 minutes, stirring halfway through to ensure even heating.
- On The Stovetop: Transfer the stroganoff sauce to a pan and heat over medium heat, stirring occasionally, until it is hot all the way through, about 10 minutes. Add a splash of water or broth if needed to thin the sauce.
Ina Garten Beef Stroganoff Nutrition Facts
Serving Size: 1 of 4 servings
- Calories: 938
- Total Fat: 56 g
- Saturated Fat: 25 g
- Carbohydrates: 68 g
- Dietary Fiber: 6 g
- Sugar: 8 g
- Protein: 38 g
- Cholesterol: 200 mg
- Sodium: 1229 mg
FAQ’s
What Is The Best Substitute For Sour Cream In Stroganoff?
A good substitute for sour cream in stroganoff is Greek yogurt. You can also use crème fraîche or a mix of heavy cream with lemon juice for similar results. For a non-dairy option, coconut cream with a bit of lemon juice works well.
Can You Use Chuck Roast For Beef Stroganoff?
Yes, chuck roast is great for beef stroganoff and can be used instead of ribeye. Aim for about 1 pound of chuck roast, cut into strips, and ensure it’s slow-cooked to achieve tenderness.
Can You Use Stew Meat For Beef Stroganoff?
Yes, you can use stew meat for beef stroganoff. It’s a budget-friendly option that becomes tender with slow cooking. Use the same amount as you would ribeye, approximately 1 pound, and cook it gently to soften.
How Do You Thicken Beef Stroganoff Sauce?
To thicken the sauce in our recipe, you can add an extra tablespoon of flour mixed with a little cold water to form a slurry. Stir this into the sauce and simmer until it reaches the desired thickness. Alternatively, increasing the sour cream by a few tablespoons can also help thicken it.
Try More Ina Garten Recipes:
- Ina Garten Beef Chili Recipe
- Barefoot Contessa Beef Braciole
- Ina Garten Corned Beef and Cabbage
- Ina Garten Beef And Barley Soup
Ina Garten Beef Stroganoff Recipe
Description
Ina Garten Beef Stroganoff is made with ribeye steak, white button mushrooms, shiitake mushrooms, yellow onions, fresh thyme, garlic, dry white wine, all-purpose flour, sour cream, Dijon mustard, Worcestershire sauce, and beef broth, served over egg noodles.
This Ina Garten Beef Stroganoff recipe creates a rich and comforting dish that takes about 45 minutes to prepare and can serve up to 4 people.
Ina Garten Beef Stroganoff Ingredients
Ingredients For The Stroganoff Sauce:
Ingredients For The Egg Noodles:
Ina Garten Beef Stroganoff Cooking Instructions
- Prepare the noodles: Boil a large pot of salted water. Cook the egg noodles until al dente, drain them, and then toss with 2 tablespoons of butter, parsley, and chives. Set aside.
- Season and cook the beef: Season the beef strips with 1 teaspoon of salt and black pepper. In a large skillet, heat the vegetable oil over medium-high heat. Add the beef and cook for about 1 minute until browned, then flip and cook for another minute. Remove the beef and set aside.
- Cook the vegetables: In the same skillet, melt 1 tablespoon of butter. Add the onion with 1/2 teaspoon salt, and cook until soft. Add the remaining butter, mushrooms, and thyme, cooking until the mushrooms are crispy. Stir in the garlic.
- Make the sauce: Pour in the white wine, reducing it down. Sprinkle in the flour, then add the sour cream, Dijon mustard, Worcestershire sauce, and black pepper. Pour in the beef broth, stirring until smooth, and simmer until thickened.
- Combine and serve: Add the beef and its juices back to the pan, cooking until the beef is just pink inside. Serve the beef and sauce over the prepared noodles, garnished with additional chives.