Description
This Dutch Oven Beef Stroganoff is a comforting and hearty classic dish featuring tender beef stew meat, sautéed mushrooms, and a creamy sour cream sauce. Simmered to perfection in a Dutch oven, it’s an ideal meal to serve over egg noodles or rice, perfect for cozy family dinners.
Ingredients
Scale
Beef and Cooking Base
- 2 lbs beef stew meat, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 8 oz fresh mushrooms, sliced
Sauce Ingredients
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
- 1 cup sour cream
Garnish and Serving
- Fresh parsley, chopped, for garnish
- Egg noodles or rice for serving
Instructions
- Brown the Beef: Heat the olive oil in a large Dutch oven over medium-high heat. Add the beef cubes and cook until browned on all sides. Remove the beef from the pot and set it aside.
- Sauté Onions and Garlic: In the same pot, add the chopped onions and minced garlic. Sauté until the onions become translucent and fragrant.
- Cook Mushrooms: Stir in the sliced mushrooms and cook until they have softened thoroughly.
- Add Flour and Broth: Sprinkle the flour evenly over the vegetables and stir to coat them well. Gradually pour in the beef broth while stirring to maintain a smooth sauce base.
- Combine Ingredients: Return the browned beef cubes to the pot. Stir in Worcestershire sauce, Dijon mustard, salt, and pepper, mixing everything evenly.
- Simmer: Lower the heat to low. Cover the Dutch oven with a lid and let the stroganoff simmer gently for about 1 hour and 30 minutes, or until the beef is tender.
- Finish with Sour Cream: Once the beef is tender and cooked through, remove the pot from heat and stir in the sour cream until the sauce is creamy and well combined.
- Serve and Garnish: Garnish the stroganoff with chopped fresh parsley. Serve hot over cooked egg noodles or rice for a satisfying meal.
Notes
- For extra flavor, consider adding a splash of white wine when deglazing the pan after browning the beef.
- Ensure the sour cream is stirred in off the heat to prevent curdling and maintain a smooth sauce.
- This dish is best served fresh but can be refrigerated for up to 3 days and reheated gently on the stovetop.
- To make it gluten-free, substitute the all-purpose flour with a gluten-free flour blend or cornstarch slurry.
