Ina Garten Beef Stroganoff Recipe
Get ready—Ina Garten's beef stroganoff is rich, comforting, and comes together faster than you think it would (it did for me!).The biggest tip I can offer is to splurge on the right cut—sirloin or tenderloin keeps it tender without extra steps.I add the mushrooms right after the meat comes out so they soak up all that goodness left behind.It’s the sour cream stirred in right at the end that brings the creamy consistency to where it needs to be.I always pair it with egg noodles because they hold the sauce well and cook fast, especially on busy weeknights!
Servings: 4
Ingredients
- 2 lbs Ribeye Steak thinly sliced
- 1 cup Button Mushrooms sliced
- 1 cup Shiitake Mushrooms sliced
- 1 Yellow Onion chopped
- 2 Cloves Garlic minced
- 2 tbsp Olive Oil
- 4 tbsp Butter divided
- 1 cup Dry White Wine
- 1 cup Sour Cream
- 3 tbsp All-purpose Flour
- 1 cup Beef Broth
- Salt to taste
- Pepper to taste
- Fresh Thyme for garnish
Instructions
- Heat 2 tbsp of olive oil in a large skillet over medium-high heat.
- Add the thinly sliced ribeye steak.
- Season with salt and pepper, and cook until browned on all sides.
- Remove the steak and set it aside.
- In the same skillet, melt 2 tbsp of butter.
- Add the chopped onions and minced garlic, sautéing until the onions become translucent and fragrant.
- Add both the button and shiitake mushrooms to the skillet.
- Cook until they are tender and have released their moisture.
- Pour in the dry white wine, allowing it to simmer for a few minutes.
- This helps deglaze the pan and builds flavor.
- Incorporate the beef broth and bring the mixture to a gentle boil.
- Stir in the sour cream and flour, ensuring the flour is fully dissolved.
- Reduce the heat to low and let it thicken slightly.
- Add the cooked beef back into the skillet, coating it with the sauce.
- Simmer for an additional 5 minutes.
- Serve the stroganoff garnished with fresh thyme.