Ina Garten Beef Stroganoff


I’ve discovered the magic of Ina Garten’s Beef Stroganoff, a recipe that truly turns the ordinary into the extraordinary. In my kitchen, this dish has become a beloved staple for its rich flavors and heartwarming comfort. Join me as we delve into this creamy, savory delight that’s sure to impress at any table.

Ina Garten Beef Stroganoff

What is Ina Garten’s Beef Stroganoff?

Today, there are many variations of beef stroganoff, and one of the most popular is Ina Garten’s recipe. Inspired by the original version, Ina Garten’s beef stroganoff can be prepared in several ways, including in an Instant Pot, on the grill, in the oven, or in the air fryer. Her recipe features tender beef, mushrooms, and a sour cream gravy, served over pasta. It’s a delicious and comforting dish that is perfect for any occasion.

What Cut of Beef is Best for Ina Garten’s Stroganoff?

When it comes to Ina Garten’s stroganoff recipe, some of the best cuts of beef to use are boneless rib-eye (Scotch fillet), boneless sirloin, sirloin steak tips, and beef tenderloin. These cuts are tender and flavorful, making them perfect for this dish. On the other hand, beef round steak (topside) is not recommended by Garten, as it has a tougher texture that requires slower cooking to tenderize. So, when making this recipe, it’s best to stick to the recommended cuts of beef to ensure the best results.

What is Ina Garten’s Stroganoff Sauce Made Of?

Ina Garten’s stroganoff sauce is a creamy gravy that contains beef broth, flour, and sour cream. Additionally, it includes some mustard and mushrooms to enhance the flavor.

How To Make Copycat Ina Garten Beef Stroganoff

  1. Prepare and cook the beef slices until just done.
  2. In the same pan, sauté mushrooms followed by onions and garlic.
  3. Deglaze the pan with cognac, then add mustard and beef broth to create the sauce.
  4. Reintroduce the beef into the sauce.
  5. Finish the sauce by stirring in sour cream.
  6. Garnish with parsley and serve.


  • Beef Sirloin or Tenderloin: Sliced for the main protein, it adds richness and texture.
  • Mushrooms: Provide earthy flavors and absorb the sauce well.
  • Onions and Garlic: Used for their aromatic qualities, enhancing overall savoriness.
  • Cognac: Adds depth and a slightly sweet note to the sauce.
  • Dijon Mustard: Brings tanginess and complexity to the flavor profile.
  • Beef Broth: Forms the base of the sauce, adding moisture and meaty notes.
  • Sour Cream: Imparts creaminess and balances the flavors with its tang.
  • Fresh Parsley: Used as a garnish for a burst of color and freshness.

Ina Garten Beef Stroganoff

5 from 1 vote
Recipe by Laura Ritterman Course: MainCuisine: AmericanDifficulty: Easy


Prep time


Cooking time



Experience the warmth and richness of Ina Garten’s Beef Stroganoff, a delightful recipe featuring tender beef in a creamy, flavorful sauce, perfect for a comforting and elegant meal.


  • 1.2 pounds 1.2 Boneless rib eye (Scotch fillet)

  • To tastetSalt and pepper

  • 2 tablespoons 2 Vegetable oil, divided

  • 3 tablespoons 3 Butter

  • 1 large 1 Onion, sliced

  • 10 ounces 10 Mushrooms, sliced

  • 2 tablespoons 2 All-purpose flour

  • 2 cups 2 Beef broth, preferably salt reduced

  • ⅔ cuptSour cream

  • 1 tablespoon 1 Dijon mustard

  • 8 ounces 8 pasta or egg noodles of choice

  • Chopped chives, for garnish, optional


  • First, flatten the steaks to about ⅓-inch thick with the use of a rolling pin or a mallet.
  • Slice the steaks into ⅕-inch strips, and if there are any long ones, cut them in half and make sure to discard the excess fat. Season the beef with a pinch of salt and pepper.
  • Heat 1 tablespoon of oil in a large skillet set over high heat. Add half of the beef to the skillet and spread it out in an even layer.
  • Let the beef cook for about 30 seconds untouched until browned, then turn it and cook it untouched for another 30 seconds until browned.
  • Remove the beef to a plate. Don’t worry if you see a few pink bits.
  • Add the remaining tablespoon of oil to the skillet and repeat the above steps with the remaining beef.
  • Turn the heat down to medium-high. Add the butter and heat until melted. Add the onions and cook them for 1 minute; then, add the mushrooms and cook them until they are golden.
  • After that scrape the bottom of the frying pan to get all the golden bits off. Add the flour and cook while stirring for about 1 minute.
  • At this point, add half the broth while stirring, and once incorporated, add the remaining broth. Stir in the sour cream and mustard until combined. Don’t worry if it looks split as the sour cream will melt as it heats.
  • Bring the mixture to a simmer; then, reduce the heat to medium-low. Once the stroganoff sauce thickens to the consistency of pouring cream (it should take about 3 to 5 minutes), you can adjust the salt and pepper to taste.
  • Add the beef to the sauce along with its juices and simmer for 1 minute; remove from the stove immediately.
  • Serve the stroganoff over pasta or egg noodles, garnished with chives if desired.

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Tips & Tricks

Here are some notes to keep in mind when making Ina Garten’s Beef Stroganoff:

Meat Preparation: For tender and flavorful beef, flatten the steaks to an even thickness before slicing. This ensures uniform cooking and better absorption of flavors.

Mushroom Browning: Take the time to properly brown the mushrooms. This step deepens the flavor of the stroganoff, adding a rich umami dimension to the dish.

Sauce Consistency: When adding the flour to make the roux, cook it for a minute to remove the raw flour taste. Adjust the thickness of the sauce by simmering it until it reaches your desired consistency.

Sour Cream Integration: Add the sour cream at the end of cooking and avoid boiling the sauce after adding it, to prevent curdling and maintain a smooth texture.

Resting the Meat: After cooking the beef, let it rest briefly before adding it back into the sauce. This allows the juices to redistribute, ensuring the meat is juicy and flavorful.

How to Store and Reheat Ina Garten’s Beef Stroganoff

If you have made Ina Garten’s beef stroganoff ahead of time or have some leftovers that you want to store, you can refrigerate or freeze them depending on how long you would like to keep them. Once cooked, cover the dish and refrigerate it once it is cooled to room temperature. Store leftovers in airtight bags or containers before putting them in the fridge. Properly stored, Ina Garten’s beef stroganoff will last in the fridge for up to 3-4 days.

For longer shelf life, place Ina Garten’s beef stroganoff in airtight bags or containers, getting rid of air as much as possible. Then, place your containers in the freezer. Properly stored, Ina Garten’s beef stroganoff will keep in the freezer for up to 3 months.

When it’s time to use your stored beef stroganoff leftovers, simply thaw them in the fridge overnight if you froze them. Otherwise, if they are not frozen, you can jump right into the reheating instructions below.

Reheating in the Microwave:

If you want to reheat the beef stroganoff in the microwave, use a meat thermometer to make sure it heats through adequately. Simply heat the stroganoff in a microwave-safe dish on high until it reaches an internal temperature of 165 F.

Reheating on the Stovetop:

Place the beef stroganoff in a pot set over medium heat on the stove. When the internal temperature of your beef stroganoff reaches 165 F, remove it from the heat and serve it.

Remember to always store and reheat your Ina Garten’s beef stroganoff properly to ensure it stays fresh and safe to eat.

What to Serve with Ina Garten’s Beef Stroganoff

I love serving Ina Garten’s beef stroganoff with pasta, mashed potatoes, or cauliflower mash for a low-carb option. Short pasta works best because it ensures you get a bit of everything in every bite. The mushroom gravy is so delicious that it deserves something that can soak it all up. Plus, it’s a great way to make the meal heartier.

What Can You Replace the Sour Cream With in Ina Garten’s Beef Stroganoff?

When making Ina Garten’s Beef Stroganoff, sour cream can be replaced with a few different options. Heavy cream can be used instead of sour cream to create a smoother sauce. Greek yogurt is also a healthy alternative to sour cream, as it has a similarly tangy flavor and is thick in texture. Additionally, dolloping the stroganoff with a little yogurt, dill, and paprika can add a fresh and smoky taste to the dish. Consider these alternatives when making Ina Garten’s Beef Stroganoff for a delicious and creamy sauce.

Ina Garten’s Beef Stroganoff Variations

I love how customizable Ina Garten’s beef stroganoff recipe is! Here are some of my favorite ways to switch up this classic dish:

  • Add extra veggies: I love adding some extra veggies to my beef stroganoff. Asparagus, bell peppers, and broccoli are all great options. Simply stir-fry them with the mushrooms until they’re tender and then add them to the sauce.
  • Add some heat: If you like your food a bit spicy, try adding a pinch of crushed red pepper flakes to the sauce. It adds a nice kick without overwhelming the dish.
  • Use ground beef: If you’re not a fan of steak, you can easily swap it out for ground beef. It’s a great way to make this dish more budget-friendly.
  • Try a different protein: If you’re not in the mood for beef, you can easily substitute it with chicken, pork, or tofu. Just adjust the cooking time as needed.
  • Make it gluten-free: If you’re on a gluten-free diet, you can replace the all-purpose flour with a 1-to-1 gluten-free flour or thicken the sauce with a cornstarch slurry. Simply whisk in 1 tablespoon at a time while the sauce is simmering until it reaches your desired level of thickness.
  • Make it vegetarian: If you’re a vegetarian, just skip the beef and make a mushroom stroganoff instead. It’s just as delicious!

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