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Ina Garten Beef Stroganoff

Ina Garten Beef Stroganoff - recipe card
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A rich and creamy beef stroganoff with tender sirloin, earthy cremini mushrooms, and a tangy sour cream sauce, served over wide egg noodles. This indulgent dish balances savory beef with a velvety, mustard-spiked sauce for a comforting classic.

Ingredients

Scale
  • 1 1/2 pounds sirloin steak, trimmed and cut into 1-inch strips against the grain
  • 2 tablespoons all-purpose flour
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 8 ounces cremini mushrooms, sliced 1/4-inch thick
  • 1 large yellow onion, halved and sliced 1/4-inch thick
  • 2 cloves garlic, minced
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 cup low-sodium beef broth
  • 1/2 cup full-fat sour cream
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 12 ounces wide egg noodles
  • Fresh dill or parsley for garnish (optional)

Instructions

  1. Season the beef strips with 1/2 teaspoon salt and 1/4 teaspoon pepper. In a small bowl, toss the beef with the flour until evenly coated. Let rest at room temperature for 10 minutes to allow the flour to adhere; this will help thicken the sauce later.
  2. Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package directions until al dente, typically 6-8 minutes. Drain, reserving about 1/2 cup of pasta water, and set aside. Toss noodles with a drizzle of olive oil to prevent sticking.
  3. While the noodles cook, heat 1 tablespoon butter and 1 tablespoon olive oil in a large heavy-bottomed skillet (such as cast iron or stainless steel) over medium-high heat until the oil shimmers. Add the mushrooms in a single layer and cook without stirring for 4-5 minutes until they release their liquid and begin to brown. Stir and continue cooking until the liquid evaporates and mushrooms are golden, about 3 minutes more. Transfer mushrooms to a plate.
  4. Reduce heat to medium and add the remaining 1 tablespoon butter. When the butter foams and the foam subsides, add the beef strips in a single layer without crowding. Sear for 2 minutes per side until deeply browned but still slightly pink in the center (medium-rare). Use tongs to transfer beef to the plate with mushrooms. If necessary, work in two batches to avoid steaming the meat.
  5. Add the sliced onion to the same skillet and cook over medium heat, scraping up any browned bits from the bottom, for 4-5 minutes until softened and lightly caramelized. Stir in the minced garlic and cook for 30 seconds until fragrant.
  6. Return the mushrooms and any accumulated juices to the skillet. Sprinkle any remaining flour from the beef bowl over the vegetables and stir to coat, cooking for 1 minute to eliminate the raw flour taste. The mixture will look dry and pasty.
  7. Pour in the beef broth while stirring constantly, scraping the bottom to incorporate all the fond. Bring the mixture to a simmer over medium heat and cook for 3-4 minutes until the sauce thickens enough to coat the back of a spoon. Taste and adjust seasoning with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
  8. Reduce heat to low and whisk in the sour cream, Dijon mustard, and Worcestershire sauce until smooth. Do not let the sauce boil after adding sour cream, or it may curdle. Simmer gently for 1 minute to meld flavors.
  9. Return the beef and any resting juices to the skillet. Stir gently and cook over low heat just until the beef is warmed through, about 1-2 minutes. Do not overcook, as the beef will toughen. If the sauce is too thick, thin with a splash of reserved pasta water or broth.
  10. Add the cooked egg noodles to the skillet and toss gently to coat with the sauce. Alternatively, serve the stroganoff over a bed of noodles. Garnish with fresh dill or parsley if desired.

Notes

Store leftover stroganoff (without noodles) in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the beef and mushroom mixture in a freezer-safe container for up to 2 months; thaw overnight in the refrigerator before reheating. To reheat, place the sauce in a saucepan over low heat, stirring occasionally and adding a splash of beef broth to restore consistency. Cook the noodles fresh before serving, as frozen noodles become mushy. Reheat noodles separately by plunging into boiling water for 30 seconds or microwaving with a damp paper towel for 1-2 minutes.

Nutrition

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