Description
Ina Garten’s classic beef stroganoff brings Russian comfort cuisine to American tables with rich, creamy elegance. Succulent beef, tender mushrooms, and velvety sauce create a hearty main course you’ll savor with pure culinary pleasure.
Ingredients
Scale
- 1.5 lbs (680 g) sirloin steak or ribeye, cut into 0.5-inch thick strips or 1-inch cubes
- 2 tbsps olive oil
- 2 tbsps butter
- 1 small onion, diced
- 8 oz (226 g) mushrooms, sliced (white or cremini)
- 1 clove garlic, minced
- 14.5 oz (430 ml) beef broth
- 3 tbsps flour
- 0.5 tsp seasoned salt
- 0.5 tsp black pepper
- 0.5 tsp dried thyme leaves
- 2 tsps Worcestershire sauce
- 0.5 tbsp Dijon mustard
- 0.5 cup (120 ml) sour cream
Instructions
- Meat Preparation: Season beef strips with seasoned salt and black pepper, lightly dust with flour to enhance browning and prevent burning.
- Searing Technique: Heat olive oil in a large skillet over medium-high heat, sear beef in small batches until golden-brown, creating a rich caramelized exterior. Remove and set aside.
- Vegetable Foundation: Reduce heat, melt butter, and sauté onions until translucent. Add mushrooms and garlic, cooking until deeply caramelized and tender.
- Sauce Development: Sprinkle remaining flour over vegetables, creating a roux. Pour in beef broth, Worcestershire sauce, Dijon mustard, and thyme. Simmer until sauce thickens and flavors meld, approximately 5 minutes.
- Meat Integration: Return seared beef to skillet, gently warming through without overcooking. Ensure meat is evenly coated with the rich, aromatic sauce.
- Creamy Finish: Remove from heat, carefully fold in sour cream using a delicate stirring motion to prevent curdling. Adjust seasoning with salt and pepper to taste.
- Serving Suggestion: Present the stroganoff over egg noodles or mashed potatoes, creating a luxurious and comforting dining experience.
Notes
- Flour Coating Technique: Lightly dust beef with flour to create a delicate barrier that locks in flavor and promotes beautiful golden-brown searing without burning.
- Batch Cooking Method: Sear beef in small portions to maintain high skillet temperature, ensuring each piece develops a perfect caramelized exterior without steaming.
- Sauce Stabilization Trick: Gradually add broth while stirring to prevent lumps and create a smooth, velvety sauce that coats the meat beautifully.
- Sour Cream Folding Secret: Remove skillet from heat before incorporating sour cream to prevent curdling, maintaining a silky, luxurious texture in the final dish.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 500
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 90mg