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ina garten beef stroganoff recipe

Ina Garten Beef Stroganoff Recipe

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.
4 from 2 votes
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 27 minutes
Course Main Course
Servings 4
Equipment
  • 1 Large skillet
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 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
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!
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