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Ina Garten’s Beef Stroganoff close view

Ina Garten’s Beef Stroganoff

This classic Ina Garten’s Beef Stroganoff has been a favorite known for its tender beef, velvety sauce, and deep flavors. While traditional versions are already beloved, Ina Garten elevates this dish with her signature gourmet touch—balancing simplicity with sophistication.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course dinner,, Main Course
Cuisine American, Russia,
Servings 4

Ingredients
  

For the Beef:

  • 1 pound ribeye sirloin, or filet mignon, thinly sliced against the grain
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon olive oil
  • 1 tablespoon butter

For the Sauce:

  • 1 cup beef broth low-sodium or homemade
  • ¾ cup full-fat sour cream
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon all-purpose flour optional, for thickening

Aromatics and Add-ins:

  • 1 medium onion thinly sliced
  • 8 ounces cremini or baby bella mushrooms sliced
  • 2 tablespoons butter
  • For Serving:
  • Cooked egg noodles or mashed potatoes
  • Fresh parsley chopped (for garnish)

Instructions
 

Searing the Beef:

  • Heat a large skillet over medium-high heat and add olive oil and butter.
  • Season the beef with salt and pepper just before cooking.
  • Sear the beef in batches for 30-45 seconds per side, ensuring each piece develops a nice crust without overcrowding the pan.
  • Remove the beef from the pan and set aside.

Preparing the Sauce:

  • In the same pan, melt butter and sauté the onions until soft and translucent (about 3-4 minutes).
  • Add the mushrooms and cook until they release moisture and turn golden brown (5-6 minutes).
  • Sprinkle in the flour (if using) and stir well to coat the onions and mushrooms evenly.
  • Pour in the beef broth, stirring to deglaze the pan, and let it simmer for 3-4 minutes.
  • Stir in Dijon mustard and Worcestershire sauce until fully incorporated.
  • Lower the heat and whisk in the sour cream, stirring continuously to prevent curdling.

Combining Components:

  • Return the seared beef and any juices to the pan.
  • Gently toss everything together to coat the beef in the sauce.
  • Let simmer for 2-3 minutes on low heat to meld flavors without overcooking the beef.
  • Taste and adjust seasoning with salt and pepper as needed.
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