Description
Comfort meets elegance in Ina Garten’s beef stroganoff, a classic Russian-inspired dish that elevates weeknight dining with rich, creamy sour cream sauce and tender beef. Hearty mushrooms and delicate egg noodles create a luxurious meal you’ll crave again and again.
Ingredients
Scale
Meat:
- 1.5 pounds (680 grams) sirloin steak or ribeye, cut into 0.5-inch thick strips or 1-inch cubes
Seasonings and Flour:
- 3 tablespoons flour
- 0.5 teaspoon seasoned salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon dried thyme leaves
Other Ingredients:
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 small onion, diced
- 8 ounces (226 grams) mushrooms, sliced (white or cremini)
- 1 clove garlic, minced
- 14.5 ounces (430 milliliters) beef broth
- 2 teaspoons Worcestershire sauce
- 0.5 tablespoon Dijon mustard
- 0.5 cup (120 milliliters) sour cream
Instructions
- Prepare the beef by generously seasoning the strips with seasoned salt and freshly ground black pepper. Gently coat the meat with 1 tablespoon of all-purpose flour, ensuring an even distribution and shaking off any excess to prevent burning during cooking.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it develops a slight shimmer. Carefully add the beef in small batches, searing each piece until a rich golden-brown color develops, approximately 1 minute per side. Transfer the beautifully browned meat to a separate plate.
- Reduce the skillet’s heat to medium and melt 2 tablespoons of butter. Introduce the finely chopped onions and sauté until they become translucent and soft, typically 4 to 5 minutes. Incorporate the sliced mushrooms and minced garlic, continuing to cook until the mushrooms turn tender and develop a deep, caramelized color, about 4 additional minutes.
- Evenly sprinkle the remaining 2 tablespoons of flour over the vegetable mixture, stirring thoroughly to create a uniform coating. Gradually pour in the beef broth, then add Worcestershire sauce, Dijon mustard, and dried thyme. Mix the ingredients completely and bring the mixture to a gentle boil. Reduce the heat and allow the sauce to simmer, thickening slightly for approximately 5 minutes.
- Carefully return the previously seared beef and its accumulated juices to the skillet. Gently warm the contents for about 2 minutes, ensuring the meat is heated through without becoming overcooked.
- Remove the skillet from heat and delicately fold in the sour cream, using a gentle stirring technique to prevent curdling. Taste and adjust the seasoning with additional salt and black pepper as needed.
- Serve the luxurious beef stroganoff atop a bed of tender egg noodles or creamy mashed potatoes, creating a comforting and satisfying meal.
Notes
- Storing leftovers in an airtight container extends the culinary delight for up to three tantalizing days.
- Prepare this dish ahead of time, as flavors magically intensify and develop more depth overnight.
- Wide egg noodles or creamy mashed potatoes become the ultimate flavor-absorbing canvas for this luxurious sauce.
- Gently incorporating sour cream prevents unwanted curdling, creating a silky smooth sauce that hugs each beef morsel.
- Worcestershire sauce and Dijon mustard work culinary magic, transforming a classic recipe into an extraordinary flavor experience.
- Sautéing vegetables in the same skillet captures caramelized meat remnants, building layers of rich, complex taste.
- Batch searing guarantees perfectly golden beef strips, ensuring maximum flavor development and restaurant-quality results.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 543 kcal
- Sugar: 3 g
- Sodium: 830 mg
- Fat: 38 g
- Saturated Fat: 16 g
- Unsaturated Fat: 19 g
- Trans Fat: 1 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 33 g
- Cholesterol: 97 mg