Dutch Oven Beef Stroganoff

Ah, Dutch Oven Beef Stroganoff! This dish takes me back to cozy winter evenings spent with family, laughing over bowls of creamy, comforting goodness. The warm, savory aromas wafting through the air felt like a hug, leaving us all eager to dig in. There’s something truly special about a hearty stroganoff, with tender beef and earthy mushrooms, all wrapped up in a velvety sauce. It’s like that favorite sweater you put on when the chill sets in—not just delicious but incredibly warming.

Why you’ll love this recipe

What makes this beef stroganoff a must-try dish tonight? For one, it’s pure comfort on a plate. Imagine your taste buds being treated to tender sirloin swimming in a rich, creamy sauce, complemented by sautéed onions and mushrooms. Not only does the Dutch oven create a beautifully rich depth of flavor, but it also allows for minimal fuss and maximal taste.

Beyond its incredible flavor, this dish is a powerhouse of convenience. You essentially create a one-pot masterpiece—meaning less cleanup after dinner, which we can all appreciate, right? Plus, it’s incredibly versatile. Whether you’re serving it on a chilly weeknight or for friends on a Saturday gathering, it fits perfectly. Trust me; once you make this, it might just become your go-to recipe for any occasion!

Gather these ingredients

Let’s talk about what you need to make this delicious stroganoff shine:

• Beef Sirloin or Tenderloin (1.5 pounds): Aim for high-quality cuts. The tenderness and marbling will elevate the dish.
• Unsalted Butter (3 tablespoons): This is where we build our flavor foundation.
• Onion (1, finely chopped): Sweet, sautéed onion is essential for that aromatic base.
• Mushrooms (2 cups, sliced): I recommend cremini or button mushrooms, but feel free to experiment!
• Garlic (3 cloves, minced): Because, let’s be honest, garlic makes everything better.
• All-purpose Flour (3 tablespoons): This is what thickens our sauce, creating that dreaminess everyone craves.
• Beef Broth (2 cups): For depth and richness. Low-sodium is a good option if you’re watching salt.
• Sour Cream (1 cup): The sour cream adds that luxurious creaminess that makes each bite irresistible.
• Salt and Pepper: Essential for seasoning at various stages.
• Fresh Parsley (for garnish): A sprinkle of green elevates your dish visually and flavorfully.

For your egg noodles:

• Egg Noodles (8 oz): They serve as a lovely vehicle for that glorious sauce.
• Salt for boiling: Don’t forget to season your pasta water!

Preparing Dutch Oven Beef Stroganoff

Ready to cook? Gather around, and let’s make some magic together!

1. Start with the Beef: Heat your Dutch oven over medium-high heat. Toss in 2 tablespoons of butter and let it melt into a golden pool. Season your thinly sliced beef with salt and pepper, giving it a good toss. Add it to the pot and let it sear for about 5-7 minutes or until it develops a glorious brown crust. Transfer the beef to a plate and set aside.

2. Sauté the Veggies: In the same pot, add the remaining butter, then the finely chopped onion, sliced mushrooms, and minced garlic. Sauté until soft and fragrant, about 5 minutes; this is your aromatic foundation.

3. Make the Roux: Sprinkle the flour into the mix, stirring to create a roux. Allow it to cook for another couple of minutes until it turns a light golden color—this is your secret weapon for a luscious sauce!

4. Simmer the Sauce: Gradually whisk in the beef broth, taking care to avoid lumps. Let this simmer and thicken; this is when the magic starts to happen.

5. Bring Back the Beef: Return the seared beef to the pot, stirring well to combine. Adjust the salt and pepper to your preference.

6. Oven Time: Preheat your oven to 325°F (163°C). Cover your Dutch oven with the lid and transfer it into the oven. Let the flavors mingle for 1.5 to 2 hours—that’s your cue to relax!

7. Cook the Noodles: While that simmers, boil water in a separate pot, adding a generous pinch of salt. Toss in the egg noodles and cook them until al dente, about 6-8 minutes; nothing worse than mushy noodles!

8. Combine Everything: Drain the noodles and fold them into the stroganoff, soaking up all those incredible flavors.

9. Final Touches: Remove the Dutch oven from the oven, stirring in the sour cream for that creamy finish. Taste and adjust any seasoning if necessary.

10. Serve it Up: Garnish with fresh parsley and serve warm. Your delight awaits!

Best way to enjoy it

When it comes to serving, I adore pairing beef stroganoff with a side of crusty bread for dipping. You could also go with a simple green salad to balance the richness. If you’re in the mood for something a bit lighter, steamed veggies work beautifully too—try green beans or broccoli for that pop of color and crunch!

How to store and freeze

Got leftovers? Don’t let that magical stroganoff go to waste! Store it in an airtight container in the fridge for about 3-4 days. When it comes to reheating, just pop it in a saucepan over low heat, stirring occasionally. You might want to add a splash of broth to bring back that velvety texture.

Feeling ambitious? You can freeze it too! Just allow it to cool completely before transferring it to a freezer-safe container. It should hold up nicely for about 3 months. Thaw it overnight in the fridge before reheating.

Pro chef tips

• Quality Counts: Invest in good beef, as it makes a difference in tenderness and flavor.
• Don’t Rush the Sear: Let that beef develop a crust; it adds so much flavor to the dish.
• Experiment with Mushrooms: Try different varieties for varying flavors; shiitake or portabella can be fabulous!
• Herb it Up: For an extra pop of flavor, add some thyme or rosemary while the stroganoff simmers.

Creative Twists

Feeling adventurous? Here are some variations to consider:

• Swap the Meat: Chicken or pork tenderloin works too if you prefer lighter options.
• Add Veggies: Toss in some spinach or peas right before serving for a pop of color and nutrition.
• Change the Sauce: For a tangy twist, try replacing half of the sour cream with Greek yogurt.

Ingredients list

• 1.5 pounds high-quality beef sirloin or tenderloin, thinly sliced
• 3 tablespoons unsalted butter
• 1 onion, finely chopped
• 2 cups mushrooms, sliced
• 3 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 2 cups beef broth
• 1 cup sour cream
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

For the Egg Noodles:

• 8 oz egg noodles
• Salt for boiling

Directions to follow

1. Heat your Dutch oven over medium-high heat. Melt 2 tablespoons of butter.
2. Season the thinly sliced beef with salt and pepper. Sear them until golden brown (5-7 minutes). Remove and set aside.
3. In the same Dutch oven, add the remaining butter. Sauté chopped onion, sliced mushrooms, and minced garlic until soft (about 5 minutes).
4. Sprinkle in the flour, stirring to create a roux. Cook until light golden (2 minutes).
5. Gradually whisk in the beef broth, stirring to avoid lumps. Simmer until thickened.
6. Add the beef back into the pot. Stir well and adjust seasoning.
7. Preheat oven to 325°F (163°C). Cover and bake for 1.5-2 hours.
8. While that’s baking, cook the noodles in salted water until al dente. Drain.
9. Combine the cooked noodles with the stroganoff.
10. Stir in sour cream, adjust seasoning, and garnish with fresh parsley before serving.

Your questions answered

1. Can I make this in advance? Absolutely! This dish keeps well and often tastes even better the next day.
2. What’s the best way to reheat stroganoff? Gently reheat on the stovetop, adding a bit of broth to loosen it up.
3. Can I use a different type of meat? Yes! Chicken and pork also work well.
4. What to serve with stroganoff? Crusty bread, a green salad, or steamed vegetables are perfect accompaniments.
5. Is this a good meal for meal prep? Definitely! It stores and reheats exceptionally well.

Whether you’re making it for a special occasion or just because the weather calls for comfort food, I know you’ll love this Dutch Oven Beef Stroganoff as much as I do. It’s all about that rich, hearty flavor that warms you from the inside out. As you dive into the process, don’t hesitate to make it your own—experiment with flavors, add your personal touches, and enjoy the journey. Happy cooking!

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Dutch Oven Beef Stroganoff

Difficulty: Intermediate Prep Time Cook Time Total Time 17 hrs

Cooking Temp: 325  F Servings: 6 Estimated Cost: $ 15 Calories: 650

Best Season: Winter

Description

This Dutch Oven Beef Stroganoff combines tender beef sirloin, earthy mushrooms, and creamy sour cream in a rich sauce, served over egg noodles. It's ideal for cozy family gatherings or a satisfying weeknight dinner.

Ingredients

Scale

1/2x 1x 2x 3x

Main Ingredients

• 1.5 pounds beef sirloin or tenderloin, thinly sliced (Aim for high-quality cuts.)
• 3 tablespoons unsalted butter (For sautéing and flavor.)
• 1 onion, finely chopped (For the aromatic base.)
• 2 cups mushrooms, sliced (Cremini or button recommended.)
• 3 cloves garlic, minced (Enhances flavor.)
• 3 tablespoons all-purpose flour (To thicken the sauce.)
• 2 cups beef broth (Low-sodium recommended.)
• 1 cup sour cream (Adds creaminess.)
• Salt and Pepper (To taste.)
• Fresh Parsley, chopped (For garnish.)

For the Egg Noodles

• 8 oz egg noodles (For serving.)
• Salt for boiling (To season pasta water.)

Instructions

1. Sear the Beef

   Heat your Dutch oven over medium-high heat, add 2 tablespoons of butter, then season and sear the beef for 5-7 minutes until browned. Set aside.
   Mark as complete

2. Sauté the Vegetables

   In the same pot, add the remaining butter, onion, mushrooms, and garlic. Sauté until soft and fragrant (about 5 minutes).
   Mark as complete

3. Make the Roux

   Sprinkle in the flour, stirring to create a roux and cook until light golden (2 minutes).
   Mark as complete

4. Simmer the Sauce

   Gradually whisk in the beef broth, stirring to avoid lumps. Simmer until thickened.
   Mark as complete

5. Combine Everything

   Add beef back into the pot, stir, season to taste, then cover and bake in the oven at 325°F for 1.5-2 hours.
   Mark as complete

6. Cook the Noodles

   Cook the egg noodles in salted boiling water until al dente (about 6-8 minutes). Drain.
   Mark as complete

7. Serve

   Fold cooked noodles into the stroganoff, stir in sour cream, adjust seasoning, and garnish with parsley before serving.
   Mark as complete

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 650kcal

% Daily Value *

Total Fat 40g62%

Saturated Fat 18g90%

Trans Fat 1g

Cholesterol 80mg27%

Sodium 800mg34%

Potassium 700mg20%

Total Carbohydrate 50g17%

Dietary Fiber 3g12%

Sugars 3g

Protein 40g80%

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Vitamin A 800 IU

Vitamin C 5 mg

Calcium 80 mg

Iron 4 mg

Thiamin 0.3 mg

Riboflavin 0.5 mg

Niacin 6 mg

Vitamin B6 0.7 mg

Folate 25 mcg

Vitamin B12 2 mcg

Pantothenic Acid 1.2 mg

Phosphorus 300 mg

Magnesium 30 mg

Zinc 8 mg

Selenium 30 mcg

Copper 0.3 mg

Manganese 0.5 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: beef stroganoff, Dutch oven, comfort food, one-pot meal