Barefoot Contessa Beef Stroganoff

If you’re in the mood for a hearty, comforting meal, look no further than Ina Garten’s beef stroganoff. This dish is packed with flavor and will leave you feeling satisfied. Garten’s Stroganoff features tender chunks of beef that are cooked in a creamy sauce made with sour cream, Dijon mustard, and paprika.

The beef is served over egg noodles and is garnished with fresh parsley.

There’s something so comforting about a big bowl of beef stroganoff. And when it’s made by the Barefoot Contessa, you know it’s going to be good. This recipe is pretty straightforward, and the result is a rich, creamy dish that will have everyone begging for seconds.

Serve it over some egg noodles or rice, and you’ve got a meal that will definitely satisfy.

Easy Classic Beef Stroganoff Recipe – Natasha's Kitchen

What is in Barefoot Contessa Beef Stroganoff

This dish is made with beef, mushrooms, and a sour cream sauce. It is typically served over egg noodles or rice.

How Do I Make Barefoot Contessa Beef Stroganoff

Beef Stroganoff is a Russian dish that was popularized in the United States in the early 20th century. It typically consists of beef, mushrooms, and onions cooked in a sour cream sauce. While there are many variations of this dish, Barefoot Contessa’s Beef Stroganoff is a classic recipe that is sure to please any crowd.

To make Barefoot Contessa’s Beef Stroganoff, you will need:-1 1/2 pounds beef chuck eye roast, trimmed and cut into 1-inch cubes -Kosher salt and freshly ground black pepper

-3 tablespoons olive oil -2 large yellow onions, diced small -8 ounces white button mushrooms, cleaned and sliced thin

-3 cloves garlic, minced -1/4 cup all-purpose flour -1 cup dry red wine such as Cabernet Sauvignon or Merlot

-2 cups low sodium beef broth -1 tablespoon tomato paste (optional) -1 teaspoon Worcestershire sauce (optional) -1/2 cup sour cream -Egg noodles, cooked according to package instructions for 4 servingsSeason the beef generously with salt and pepper.

Heat 2 tablespoons of olive oil in a large Dutch oven over medium heat. When the oil is hot, add half of the beef and cook until browned on all sides. Remove the beef from the pot with a slotted spoon and set aside.

Repeat with the remaining beef.Add the remaining tablespoon of olive oil to the pot along with the onions and mushrooms. Cook until the vegetables are soft and beginning to brown around the edges. Add garlic and cook for an additional minute. Stir in flour until well combined then pour in red wine, scraping up any brown bits from the bottom ofthe pot. Add beef broth and tomato paste (if using), Worcestershire sauce (if using), reserved beef cubes,and any accumulated juices back into pot . Bring mixture to a simmer then reduce heat to low , cover ,and cook for 1 1/2 hours or until meat is very tender .Remove pot from heat then stir in sour cream . Season with salt & pepper ,to taste . Serve over egg noodles .

Can I Freeze Barefoot Contessa Beef Stroganoff

If you love the Barefoot Contessa’s beef stroganoff recipe but don’t have time to make it from scratch, you can easily freeze the dish for a quick and easy weeknight meal. Simply cook the beef and noodles according to the recipe and then cool completely. Once cooled, transfer the stroganoff to a freezer-safe container and freeze for up to 3 months.

When you’re ready to eat, thaw the stroganoff in the fridge overnight and then reheat on the stove over low heat until warmed through. Enjoy!

Barefoot Contessa Beef Stroganoff



Ina Garten, the Barefoot Contessa, shares her recipe for beef stroganoff. This dish is perfect for a winter night, and can be made ahead of time. The key to great beef stroganoff is to cook the beef slowly so it is tender and juicy.

Ina also recommends using a good quality beef broth, and adding a little bit of sour cream at the end for extra richness.

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