Description
Ina Garten’s Beef Stroganoff is her version of the traditional dish, featuring tender beef cooked in a creamy mushroom and sour cream sauce. This version is known for its rich, velvety texture and well-balanced flavors, making it a favorite for anyone who loves comforting, flavorful meals. It’s an easy, one-pan recipe that brings elegance to the dinner table without overwhelming the cook.
Ingredients
Scale
- 1 ½ pounds beef tenderloin or sirloin, cut into strips
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 pound mushrooms, sliced
- 1 ½ cups beef broth
- 1 tablespoon Dijon mustard
- 1 cup sour cream
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
- Egg noodles or rice, for serving
Instructions
Step 1: Prepare the Beef
- Heat the olive oil in a large pan over medium-high heat.
- Add the beef strips, ensuring they are spaced evenly in the pan.
- Sear for 2-3 minutes on each side until browned.
- Remove the beef from the pan and set aside on a plate.
Step 2: Cook the Vegetables
- In the same pan, melt the butter over medium heat.
- Add chopped onions and cook for 5 minutes, stirring occasionally until soft and translucent.
- Stir in the minced garlic and sliced mushrooms.
- Cook for another 5-7 minutes until the mushrooms are soft and browned, and the garlic is fragrant.
Step 3: Make the Sauce
- Pour the beef broth into the pan, scraping up any browned bits from the bottom.
- Stir in the Dijon mustard.
- Bring the mixture to a gentle simmer and cook for 2-3 minutes.
Step 4: Reintroduce the Beef
- Return the seared beef to the pan.
- Stir to coat the beef in the sauce.
- Let the beef cook for an additional 3-4 minutes until heated through.
Step 5: Finish with Sour Cream
- Reduce the heat to low.
- Stir in the sour cream until fully incorporated into the sauce.
- Season with salt and pepper to taste.
Step 6: Serve and Garnish
- Spoon the beef stroganoff over egg noodles or rice.
- Garnish with fresh parsley before serving.