✔ Updated · 35-minute skillet stroganoff + step photos
This beef stroganoff is inspired by Ina Garten's Barefoot Contessa style of cooking: good ingredients, simple technique and a sauce worth mopping up. It's my go-to when we need something cozy, fast.
At a glance
The one tip that matters: Sear the beef hot and fast in two batches, then return it to the sauce for just 1 minute so the rib eye stays tender.
Thin strips of rib eye are seared in two fast batches, then folded into a creamy sauce of golden mushrooms, onion, beef broth, Dijon mustard and sour cream, all in one skillet. Serve it over buttered egg noodles. Dinner is on the table in about 35 minutes.
Why You'll Love This Beef Stroganoff
- Weeknight fast: thin rib eye strips need only about 30 seconds per side.
- One skillet, with the mushroom sauce built on the browned bits from the beef.
- Silky, tangy sauce from sour cream and Dijon that clings to every noodle.
The Best Beef for Stroganoff
This quick stroganoff needs a tender steak, because the beef only cooks for about a minute in total. Rib eye is used here for its marbling and flavor, but any of these work. Using a tougher cut? Try our Pioneer Woman beef tips and gravy.
| Cut | Why use it | Notes |
|---|---|---|
| Boneless rib eye | Rich, well marbled and tender | Trim thick fat before pounding |
| Sirloin | Lean, beefy and budget friendly | Slice thin against the grain |
| Beef tenderloin | The most tender option | Pricey; sear very briefly |
| Round or chuck | Not recommended for this method | Too tough unless slowly braised |
Swaps and Variations
- No sour cream? Use full-fat Greek yogurt or crème fraîche. Stir yogurt in off the heat so it doesn't split.
- Gluten-free: skip the flour and thicken the simmering sauce with 1 tablespoon cornstarch mixed with 2 tablespoons cold water.
- Ground beef: brown 1 pound ground beef until no pink remains and it reaches 160°F, drain, then use it in place of the steak.
- More depth: add a minced garlic clove with the mushrooms, or a splash of brandy or dry white wine before the broth.
- Mushroom stroganoff: leave out the beef, double the mushrooms and use vegetable broth.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Pound, then slice. Flattening the steak first gives thin, even strips that sear in seconds and stay tender. Trim away thick fat before you start.
- Don't crowd the pan. Sear in two batches over high heat and leave the strips alone for 30 seconds. I know it's tempting to poke at them, but hands off! A crowded pan steams the beef gray instead of browning it.
- Brown the mushrooms well. Let them cook until golden and their liquid has evaporated. That browning, plus the bits left from the beef, is where the flavor comes from. My mum taught me to trust my nose here: once the pan smells nutty and toasty, they're ready.
- Keep the sour cream happy. Use full-fat sour cream and keep the sauce at a gentle simmer. A hard boil can make it grainy.
- Add the beef last. Return it for just 1 minute, then take the pan off the heat. Longer cooking turns tender rib eye chewy.
Beef Stroganoff (Inspired by Ina Garten)
4
servings15
minutes20
minutes35
minutesA beef stroganoff inspired by Ina Garten’s Barefoot Contessa style: thin strips of rib eye seared in two quick batches, then folded into a creamy sauce of golden mushrooms, onion, beef broth, Dijon mustard and sour cream, and served over buttered egg noodles.
Ingredients
- For the Beef
1 1/4 pounds boneless rib eye steaks (or sirloin or tenderloin)
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons vegetable oil, divided
- For the Sauce
3 tablespoons unsalted butter
1 large yellow onion, thinly sliced
10 ounces cremini or white mushrooms, sliced
2 tablespoons all-purpose flour
2 cups low-sodium beef broth
2/3 cup full-fat sour cream
1 tablespoon Dijon mustard
- To Serve
8 ounces wide egg noodles
1 tablespoon butter, for the noodles
2 tablespoons fresh chives or parsley, chopped
Directions
- Prepare the Beef
- Trim off excess fat. Place the steaks between sheets of plastic wrap and pound to about 1/3 inch thick with a meat mallet or rolling pin.
- Slice the beef into 1/4-inch strips about 2 inches long, cutting any long pieces in half. Season with the salt and pepper.
- Put a large pot of salted water on to boil for the noodles.
- Sear and Make the Sauce
- Heat 1 tablespoon oil in a large skillet over high heat until shimmering. Spread half the beef in a single layer and sear, without moving, for about 30 seconds, until browned. Turn and sear for 30 seconds more, then transfer to a plate. Repeat with the remaining oil and beef. A little pink is fine; it finishes in the sauce.
- Reduce the heat to medium-high and melt the butter. Add the onion and cook for 1 minute, then add the mushrooms and cook for 5 to 6 minutes, until golden and any liquid has evaporated, scraping up the browned bits.
- Sprinkle in the flour and stir for 1 minute. Stir in half the broth until smooth, then the rest. Add the sour cream and Dijon and stir until combined; it will smooth out as it heats.
- Bring to a gentle simmer, then reduce the heat to medium-low and simmer for 3 to 5 minutes, until the sauce coats a spoon like pouring cream. Don’t let it boil hard.
- Meanwhile, cook the egg noodles according to the package directions, drain and toss with the butter.
- Return the beef and its juices to the skillet and simmer for 1 minute, then take the pan off the heat. Taste for salt and pepper, spoon over the noodles and sprinkle with chives.
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What to Serve With Beef Stroganoff
Buttered egg noodles are classic, but short pasta, mashed potatoes, rice or cauliflower mash all soak up the sauce. Add something green and crisp on the side, such as a lemony arugula salad, roasted green beans or steamed broccoli.
Frequently Asked Questions
What cut of beef is best for beef stroganoff?
Use a tender cut that cooks quickly: boneless rib eye, sirloin or beef tenderloin. Avoid tough cuts like round or chuck for this quick method; they need long, slow braising to become tender.
Is this Ina Garten's exact recipe?
No. This is an independent recipe inspired by the Barefoot Contessa approach of simple, high-quality ingredients. For her own recipe, see Ina Garten's published cookbooks and official website.
How do I keep the sour cream sauce from curdling?
Use full-fat sour cream, stir it in with the broth and keep the sauce at a gentle simmer instead of a rolling boil. If it looks a little split at first, don't panic. Keep stirring and it smooths out as it heats.
Can I make beef stroganoff ahead?
Yes. Make the mushroom sauce up to 2 days ahead and refrigerate it. Reheat it gently, then sear the beef fresh and stir it in for the last minute. Cook the noodles just before serving.
How do I store and reheat leftovers?
Cool, then refrigerate in an airtight container for 3 to 4 days, or freeze the stroganoff (without noodles) for up to 3 months. Reheat gently on the stove with a splash of broth until it reaches 165°F.
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This is so, so good!!!! Thank you for posting!
Thank you so much, Coleen! So glad you loved the stroganoff.
When would you add the Cognac?
The current version of this recipe doesn’t call for Cognac, but a splash of brandy is one of our suggested add-ins. Once the mushrooms are golden, take the pan off the heat, add 2 to 3 tablespoons, then return it to the heat and let it bubble for about 30 seconds before you stir in the flour and broth.