For the Stroganoff
- 2 tbsp all-purpose flour
- 2 tbsp vegetable oil (divided)
- 3 tbsp butter
- 1 tbsp Dijon mustard
- 1 large onion, sliced
- 12 lbs ribeye (boneless, trimmed)
- 10 oz mushrooms, sliced
- 2 cups beef broth
- ⅔ cup sour cream
- Salt and pepper, to taste
For Serving
- 8 oz egg noodles or pasta of choice
- Chives, chopped (for garnish)
Required Kitchen Tools
Having the right tools makes this beef stroganoff recipe even easier and ensures every bite turns out just right. Here’s what I recommend:
- Large Skillet or Sauté Pan – For searing the beef and building the sauce.
- Rolling Pin or Meat Mallet – To flatten the ribeye for even cooking.
- Sharp Chef’s Knife – Essential for slicing steak and vegetables thinly.
- Wooden Spoon or Spatula – Perfect for scraping up all those flavorful browned bits from the pan.
- Mixing Bowl – To hold the seared beef before returning it to the sauce.
- Pot for Noodles – To cook your egg noodles or pasta to al dente perfection.
With these tools ready, you’ll breeze through the cooking process and end up with a stroganoff that tastes like it came straight from Ina Garten’s kitchen.
