Name: Easy Ina Garten Beef Stroganoff Recipe At Home
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 ½ lbs ribeye steak, trimmed and sliced into thin strips; Kosher salt and freshly ground black pepper, to taste; 2 tbsp vegetable oil; 3 tbsp unsalted butter, divided; 1 large yellow onion, thinly sliced; 8 oz white button mushrooms, sliced; 8 oz shiitake mushrooms, stems removed and sliced; 2 tsp fresh thyme leaves; 2 garlic cloves, minced; ½ cup dry white wine; 2 tbsp all-purpose flour; 2 cups beef broth (or beef stock); 1 tbsp Dijon mustard; 1 tsp Worcestershire sauce; 1 cup sour cream, room temperature; 12 oz egg noodles, cooked according to package instructions; 2 tbsp fresh flat-leaf parsley, chopped; 2 tbsp fresh chives, chopped

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There’s something about beef stroganoff that feels like a warm hug at the dinner table. The first time I tried Ina Garten’s version, I realized just how comforting and flavorful this dish can be when done right.

Tender ribeye, earthy mushrooms, and a silky sauce wrapped around buttered egg noodles—it’s a recipe that delivers both comfort and sophistication.

Today, I want to guide you through this Ina Garten Beef Stroganoff Recipe the same way I’d walk a friend through cooking in my kitchen.

I’ll share what makes it special, give you some personal tips, and show you how to bring this beef dish to life in your own home.

Why Ina Garten’s Version Stands Out

Ina Garten knows how to take a comforting dish and make it approachable for home cooks without losing flavor. Her stroganoff skips shortcuts and focuses on real ingredients: good beef, fresh mushrooms, and a balanced sauce.

It’s hearty enough for family dinners but elegant enough for occasions when you want something special.

Step-By-Step Ina Garten Beef Stroganoff Recipe

The Ina Garten Beef Stroganoff Recipe is a hearty beef dish made with ribeye steak, mushrooms, onions, and a creamy sauce served over egg noodles. It’s one of the best beef stroganoff recipes for weeknight dinners and special occasions alike.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Cuisine: American with Russian influence
Course: Main Course
Difficulty: Moderate
Yield: 4 servings
Calories Per Serving: ~620

Ingredients

1 ½ lbs ribeye steak, trimmed and sliced into thin strips
Kosher salt and freshly ground black pepper, to taste
2 tbsp vegetable oil
3 tbsp unsalted butter, divided
1 large yellow onion, thinly sliced
8 oz white button mushrooms, sliced
8 oz shiitake mushrooms, stems removed and sliced
2 tsp fresh thyme leaves
2 garlic cloves, minced
½ cup dry white wine
2 tbsp all-purpose flour
2 cups beef broth (or beef stock)
1 tbsp Dijon mustard
1 tsp Worcestershire sauce
1 cup sour cream, room temperature
12 oz egg noodles, cooked according to package instructions
2 tbsp fresh flat-leaf parsley, chopped
2 tbsp fresh chives, chopped

Ingredient Notes:

Ribeye gives the best flavor and tenderness, but sirloin works well too.

Mushrooms: A mix of white button and shiitake adds more depth to the dish.
Sour Cream should be at room temperature so it blends smoothly without curdling.

Beef Stroganoff Seasoning Mix

Instructions

Prepare the Beef
- Season ribeye strips with salt and black pepper.
- Heat vegetable oil in a large skillet over medium-high heat. Quickly sear the beef in batches for about 2 minutes per side, until browned but not fully cooked. Remove and set aside.

Tip: Don’t overcrowd the pan or the beef will steam instead of sear.

Cook the Vegetables
- In the same pan, melt 2 tbsp butter. Add onions and cook until softened, about 5 minutes.
- Stir in mushrooms and thyme, cooking until mushrooms are golden and their moisture has evaporated.
- Add garlic and cook just until fragrant.
Deglaze & Build the Sauce
- Pour in white wine, scraping up any browned bits from the pan. Let it reduce by half.
- Sprinkle flour over the vegetables, stirring well to coat. Cook for 1 minute.
- Gradually whisk in beef broth, then add Dijon mustard and Worcestershire sauce. Simmer for 8–10 minutes until slightly thickened.

Finish the Stroganoff
- Lower the heat and stir in sour cream until the sauce is smooth and creamy. Return beef to the pan, along with any juices. Simmer gently for about 5 minutes until beef is just cooked through.
Serve
- Spoon the stroganoff over buttered egg noodles. Garnish with parsley and chives before serving.

Pairing & Serving Suggestions

Classic Side: Buttered egg noodles are traditional, but mashed potatoes or rice work too.
Vegetables: A side of roasted green beans or a crisp kale salad balances the richness.

Wine Pairing: A glass of Pinot Noir or Merlot complements the flavors beautifully.

Personal Tips For The Best Stroganoff

Knife Skills: Slice the ribeye thinly against the grain for tenderness.
Pan Heat: Use medium-high heat for searing beef—this locks in flavor.

Sauce Balance: Taste before serving; you may want a pinch more salt or a splash more Worcestershire for depth.
Make Ahead: Cook the sauce and mushrooms ahead, then add beef and sour cream just before serving.

FAQs

Can I Use A Different Cut Of Beef Instead Of Ribeye?

Yes, sirloin or tenderloin are great alternatives, though ribeye provides the richest flavor.

Can Beef Stroganoff Be Made Ahead Of Time?

Yes, you can prepare the sauce in advance. Reheat gently and add beef and sour cream right before serving to keep the flavors fresh.

Can I Freeze Beef Stroganoff?

It’s better enjoyed fresh, but you can freeze it without sour cream. Add sour cream after reheating to avoid separation.

Can I Make This Dish Lighter?

Yes, swap sour cream for Greek yogurt and use less butter. The flavor will still be satisfying.

What Noodles Work Best With Stroganoff?

Wide egg noodles are the classic choice, but pappardelle or even rice work well.

Cooking this Ina Garten Beef Stroganoff Recipe always reminds me that great meals don’t have to be complicated. A few quality ingredients, patience with the sauce, and care in handling the beef are what bring this dish together.

I hope you give it a try in your kitchen—it’s one of those meals that makes everyone gather around the table a little faster. If you do make it, I’d love to hear how it turned out. Leave a comment, share your tips, or try another comforting recipe from my kitchen next.