Beef stroganoff is a tasty dish that has been enjoyed for generations, and when it comes to creating a mouth-watering version of this dish, Ina Garten’s recipe truly stands out.
With a mix of traditional elements and unique twists, you will impress your family and friends with this delectable meal.
Ina Garten’s beef stroganoff recipe incorporates high-quality ingredients and deep flavors to create an unforgettable dining experience.
This dish is savory and flavorful, featuring thinly sliced white onions, mushrooms, garlic, and a combination of white wine and Worcestershire sauce.
By following this recipe, you’ll be able to create a satisfying meal that is delicious and surprisingly easy to prepare.
Using Greek yogurt or light sour cream adds creaminess without making the dish too heavy, resulting in a perfect balance of taste and texture.
So, prepare to sharpen your culinary skills and treat yourself to a delightful meal with Ina Garten’s beef stroganoff recipe.
Table of Contents
- How to Make Ina Garten Beef Stroganoff
- Side Dishes for Ina Garten Beef Stroganoff
- Ingredient Substitutes
- How to Store Ina Garten Beef Stroganoff?
- Common Mistakes to Avoid
- Ina Garten Beef Stroganoff Recipe
How to Make Ina Garten Beef Stroganoff
To prepare Ina Garten Beef Stroganoff, gather the following ingredients:
- 1 ½ pounds beef tenderloin, thinly sliced
- 1 medium yellow onion, thinly sliced
- 1 pound mushrooms (a mix of button and baby bella mushrooms)
- 4 garlic cloves, minced or pressed
- 1 tablespoon olive oil
- ¼ cup unsalted butter, divided
- ½ cup dry white wine
- 1 ½ cups beef stock
- 1 cup sour cream
- 1 tablespoon all-purpose flour
- Kosher salt and freshly-cracked black pepper, to taste
- 1 tablespoon fresh parsley, chopped (optional)
- 1 package wide egg noodles, cooked according to package instructions
Step 1: Prepare the Beef
Heat the olive oil along with 1 tbsp of butter in a large Dutch oven over medium-high heat.
Season the thinly-sliced beef tenderloin with kosher salt and black pepper.
In batches, brown the beef until browned on both sides, then remove and set aside.
Step 2: Cook Onion and Mushrooms
Lower the heat to medium in the same Dutch oven and melt the remaining butter.
Add the thinly-sliced yellow onion and cook until translucent.
Next, add the mushrooms and cook until they become tender; it will take about 5-7 minutes.
Stir occasionally to prevent sticking.
Step 3: Add Garlic and White Wine
Once the onions and mushrooms are browned, add the minced garlic and cook until fragrant.
Stir in the dry white wine, loosening any browned bits stuck in the pan.
Cook for 3 minutes until the wine is mostly evaporated.
Step 4: Combine and Simmer
Stir in the 1 ½ cups beef stock and the cooked beef tenderloin and bring the mixture to a simmer.
Reduce heat and cook for 10-15 minutes until the beef is cooked and the flavors meld.
Step 5: Finish with Sour Cream and Parsley
In a separate bowl, mix the sour cream with all-purpose flour.
Stir this mixture into the beef and sauce in the Dutch oven until fully combined.
Cook for 3 minutes, until the sauce thickens.
Add kosher salt and black pepper to taste, and, if desired, stir in the chopped fresh parsley.
Step 6: Serve with Noodles
Once your beef stroganoff is thickened and ready, serve it over a bed of cooked wide egg noodles.
Enjoy your delicious Ina Garten Beef Stroganoff!
Side Dishes for Ina Garten Beef Stroganoff
Ina Garten’s Beef Stroganoff is a delicious and hearty dish that pairs well with various side dishes.
When planning your meal, consider adding some extra veggies or stir-fry-friendly options to complement the rich flavors of the stroganoff.
Here are some side dishes that will elevate your Ina Garten Beef Stroganoff:
Mashed potatoes are a great side dish option for beef stroganoff as they soak up the creamy sauce and add a comforting element to the meal.
For added flavor, try making roasted garlic mashed potatoes.
Simply roast a head of garlic, mash it, and fold it into the potatoes along with the roasting liquid.
Steakhouse Red Skin Mashed Potatoes
Take your mashed potatoes to the next level by making Steakhouse Red Skin Mashed Potatoes.
These potatoes retain their skins for added texture and the rich, buttery flavor pairs perfectly with the savory elements of your beef stroganoff.
Adding a simple, steamed or roasted broccoli dish to your meal can provide a healthy, colorful, and flavorful component that balances out the richness of the stroganoff.
You can also stir-fry the broccoli with other vegetables for a more elaborate side dish.
Sautéed Red Cabbage with Onions and Apples
The sweet and tangy taste of sautéed red cabbage with onions and apples makes it a great companion for beef stroganoff.
This side dish adds a pop of color to your plate, and the combination of flavors and textures nicely contrasts with the creamy beef dish.
You may want to add some extra veggies to your meal by incorporating them into the stroganoff or by serving them separately.
Stir-fry-friendly vegetables like bell peppers, snap peas, and zucchini can easily be sautéed and added to your beef stroganoff or served on the side to provide additional nutrients, color, and texture.
Instant Pot Brown Rice
Brown rice adds a healthy, whole-grain option to your beef stroganoff dinner.
If you own an Instant Pot, you can make perfectly cooked brown rice in less time, adding a wholesome and filling side dish to your meal.
With these side dishes in mind, you can create a well-rounded and satisfying meal centered around Ina Garten’s Beef Stroganoff.
Don’t be afraid to mix and match or try out new combinations to suit your tastes.
Ina Garten’s Beef Stroganoff recipe may be tweaked using different ingredients to create a delicious version that suits your preferences.
Here are some substitutes for the main ingredients that will still yield a scrumptious dish:
Cuts of Beef
While Ina Garten’s recipe calls for ribeye steak, you can opt for other cuts of beef, such as boneless sirloin or scotch fillet.
These cuts still give you the tenderness and rich taste while potentially being less expensive.
The traditional creamy sauce in beef stroganoff is made with sour cream.
If you are looking for an alternative, Greek yogurt can be a healthy replacement that offers a similar tangy taste and thickness.
If you don’t have Worcestershire sauce or would like an alternative, you can try using soy sauce or a combination of equal parts soy sauce and balsamic vinegar.
These options provide a similar savory depth to the dish.
Sour Cream Mixture
You can experiment with additional flavor by including Dijon mustard when making the sour cream sauce.
It adds a subtle yet flavorful tang that complements the dish’s richness quite nicely.
While the recipe calls for a teaspoon of salt, feel free to adjust the amount according to your preferences.
Remember that it’s easier to add more salt later if needed than to try and fix an overly salty dish.
Try garnishing your beef stroganoff with fresh herbs like chopped parsley or dill for some bonus flavor and pizzazz.
These additions can breathe new life into the dish and make it even more appealing to the eye and palate.
Lastly, Ina Garten’s recipe suggests serving the beef stroganoff over buttered noodles.
However, if you are looking for a lighter option or a different base, consider using brown rice, quinoa, or even zucchini noodles.
The choice is yours to make the dish suit your preferences and dietary needs.
How to Store Ina Garten Beef Stroganoff?
Storing your delicious Ina Garten Beef Stroganoff correctly is essential for preserving its delightful flavors and ensuring it remains safe to consume.
To make your taste buds happy and keep your meal fresh, you will need to take care when storing leftovers or preparing the dish in advance.
There are several methods to store your beef stroganoff, so you can choose the one that suits your preferences and needs best. We’ll cover the top storage methods below.
Refrigeration is the easiest and quickest way to store your cooked beef stroganoff.
To do this, let the dish cool down to room temperature.
Once cooled, cover it with plastic wrap or transfer the leftovers into an airtight container.
Ensure your fridge is at or below 40°F, and store the stroganoff in the coldest part of your fridge (usually towards the back of the main compartment) for up to 1 to 2 days.
For a longer storage solution, freezing your beef stroganoff is a great option.
To freeze, let the dish cool completely to prevent ice crystals from forming.
Then, transfer the dish into a freezer-safe airtight container or heavy-duty plastic zip-top bag.
If necessary, you can divide the stroganoff into smaller portions for easy reheating.
Lastly, label the container with the date and contents. Can be stored in the freezer for up to 3 months.
Remember, when it’s time to reheat your Ina Garten Beef Stroganoff, ensure it reaches a safe internal temperature of at least 165°F before consuming.
Enjoy your tasty dish, and know your quality storage methods helped maintain its fantastic taste.
Common Mistakes to Avoid
Here are some common mistakes to avoid when preparing Ina Garten Beef Stroganoff.
Overcooking the Beef
One of the main mistakes to avoid while preparing Ina Garten’s beef stroganoff is overcooking the beef.
Make sure to quickly brown the beef on high heat and avoid cooking it too long.
Overcooked beef will become tough and chewy, which isn’t desirable in this dish.
Using the Wrong Cut of Beef
Ina Garten’s beef stroganoff recipe calls for sirloin steak tips or beef tenderloin.
Don’t substitute these cuts with beef round steak, also known as topside.
It’s not suitable for fast cooking, like in stroganoff, because it can become tough and requires slower cooking to tenderize.
Not Browning the Mushrooms and Onions Properly
Browning the mushrooms and onions properly is essential, as it adds depth of flavor to the dish.
Cook them in a hot pan until they are nicely browned and tender.
Skimping on the Sauce
The sauce is a crucial component of beef stroganoff.
Add enough beef stock and Worcestershire sauce to create a rich, flavorful sauce.
Remember to adjust the salt and pepper to taste.
Ignoring Traditional and Regional Variations
While preparing Ina Garten’s beef stroganoff recipe, be mindful of the traditional and regional variations that may exist.
For example, some recipes may call for ground beef instead of steak, as in the ground beef stroganoff recipe, or even include specific ingredients like Corned Beef or Greek beef stew.
Exploring these variations can help you create a more delicious dish that meets your personal preferences.
Using Inappropriate Substitutes for Certain Ingredients
Ina Garten’s beef stroganoff recipe calls for specific ingredients like unsalted butter, beef stock mixture, and Worcestershire sauce.
Avoid using inappropriate substitutes, such as margarine instead of butter, as they may alter the flavor and texture of the dish.
Overall, keep the mentioned mistakes in mind while preparing Ina Garten’s beef stroganoff recipe.
Following these guidelines will help ensure a successful, delicious, and attractive beef dish for you and your family to enjoy.
Ina Garten Beef Stroganoff Recipe
- 1 large skillet
- 1 ½ pounds beef tenderloin thinly sliced
- 1 medium yellow onion thinly sliced
- 1 pound mushrooms a mix of button and baby bella mushrooms
- 4 cloves garlic minced or pressed
- 1 tbsp olive oil
- ¼ cup unsalted butter
- ½ cup dry white wine
- 1 ½ cups beef stock
- 1 cup sour cream
- 1 tbsp all-purpose flour
- Kosher salt and freshly-cracked black pepper to taste
- 1 tbsp fresh parsley chopped (optional)
- 1 package wide egg noodles cooked according to package instructions
- Heat the olive oil along with 1 tbsp of butter in a large Dutch oven over medium-high heat. Season the thinly-sliced beef tenderloin with kosher salt and black pepper. In batches, brown the beef until browned on both sides, then remove and set aside.
- Lower the heat to medium in the same Dutch oven and melt the remaining butter. Add the thinly-sliced yellow onion and cook until translucent. Next, add the mushrooms and cook until they become tender, it will take about 5-7 minutes. Stir occasionally to prevent sticking.
- Once the onions and mushrooms are browned, add the minced garlic and cook untill fragnant. Stir in the dry white wine, loosenening any browned bits stuck in the pan.Cook for 3 minutes until the wine is mostly evaporated.
- Combine and Simmer. Stir in the 1 ½ cups beef stock and the cooked beef tenderloin and bring the mixture to a simmer. Reduce heat and cook for 10-15 minutes until the beef is cooked and the flavors meld.
- In a separate bowl, mix the sour cream with all-purpose flour. Stir this mixture into the beef and sauce in the Dutch oven until fully combined. Cook for 3 minutes, untill the sauce thicken. Add kosher salt and black pepper to taste, and, if desired, stir in the chopped fresh parsley.
- Once your beef stroganoff is thickened and ready, serve it over a bed of cooked wide egg noodles. Enjoy your delicious Ina Garten Beef Stroganoff!