Name: Ina Garten Beef Stroganoff Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1.5 lbs beef sirloin steak, thinly sliced; 2 tablespoons unsalted butter; 1 tablespoon olive oil; 1 lb cremini mushrooms, sliced; 1 cup yellow onion, chopped; 2 cloves garlic, minced; 1/4 cup cognac; 1 cup beef broth; 1 tablespoon Dijon mustard; 1/2 cup full-fat sour cream; 1 teaspoon kosher salt; 1/2 teaspoon black pepper

This creamy, savory Ina Garten Beef Stroganoff is made with tender beef strips, fresh mushrooms, and ready in 40 minutes. The rich sour cream sauce deeply coats the wide egg noodles as it is spooned over the top. I rely on this comforting recipe for cold weeknights.

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Why This Classic Works

I used to struggle with tough meat when cooking stroganoff until I realized quick searing is essential. Leaving the center slightly pink before adding it back into the sauce keeps the strips perfectly tender.

The addition of cognac deglazes the pan and adds an earthy depth you will not get with just broth. I learned quickly that reducing the heat before stirring in the sour cream prevents it from splitting.

Ina Garten Beef Stroganoff Ingredients

1.5 lbs beef sirloin steak, thinly sliced
2 tablespoons unsalted butter
1 tablespoon olive oil
1 lb cremini mushrooms, sliced
1 cup yellow onion, chopped
2 cloves garlic, minced
1/4 cup cognac
1 cup beef broth
1 tablespoon Dijon mustard
1/2 cup full-fat sour cream
1 teaspoon kosher salt
1/2 teaspoon black pepper

How To Make Ina Garten Beef Stroganoff

Sear The Beef: Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Brown the beef strips for 2 minutes per side, then transfer to a plate.
Cook The Vegetables: Lower the heat to medium, add the remaining butter, and sauté the onions and mushrooms until softened and browned, about 8 minutes. Add the minced garlic and cook for 1 minute more.
Deglaze The Pan: Pour the cognac into the skillet, scraping up any browned bits from the bottom. Let the liquid reduce by half.
Build The Sauce: Stir in the beef broth, Dijon mustard, salt, and pepper. Bring to a simmer and let it cook for 5 minutes to thicken slightly.
Finish The Dish: Remove the skillet from the heat and stir in the sour cream until smooth. Fold the cooked beef back into the sauce and serve warm.

Recipe Tips

Slice meat against the grain: This ensures the beef is tender and easy to chew.
Do not boil the sour cream: Always remove the pan from the heat before adding dairy to prevent curdling.
Wipe the mushrooms: Avoid rinsing mushrooms in water so they brown properly instead of steaming.

What To Serve With Beef Stroganoff

Wide, buttered egg noodles are the traditional choice to soak up the rich mushroom sauce. You can also serve this over creamy mashed potatoes or steamed white rice. A crisp green salad with a sharp vinaigrette cuts through the richness nicely.

How To Store

Store leftover stroganoff in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of milk if the sauce is too thick. Avoid freezing this dish because the sour cream sauce will separate.

FAQs

Can I use Greek yogurt instead of sour cream?

Yes, full-fat plain Greek yogurt works as a direct substitute. Stir it in off the heat just like the sour cream.

What cut of beef is best for stroganoff?

Tenderloin, sirloin, or ribeye are ideal because they cook quickly and remain tender. Avoid tough stewing cuts that require long braising.

Is the cognac mandatory?

You can omit the alcohol if you prefer. Just replace it with an equal amount of additional beef broth.

Nutrition

Calories: 580 kcal
Total Fat: 36 g
Saturated Fat: 16 g
Cholesterol: 145 mg
Sodium: 650 mg
Total Carbohydrate: 12 g
Protein: 42 g

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