Go Back
–+ servings
Dutch Oven Beef Stroganoff

Irresistibly Creamy Dutch Oven Beef Stroganoff Recipe

This Dutch Oven Beef Stroganoff offers a comforting blend of beef and rich sauce, perfect for family dinners.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef
  • 1 pound beef sirloin or tenderloin Use high-quality cuts for tenderness and rich flavor.
For the Sauce
  • 2 tablespoons unsalted butter Substitute with olive oil for a lighter version.
  • 1 medium onion Yellow or white onions work best.
  • 8 ounces sliced mushrooms Cremini or button mushrooms are excellent options.
  • 2 cloves garlic Fresh garlic is ideal; garlic powder can be used if needed.
  • 2 tablespoons all-purpose flour Gluten-free flour can replace for a gluten-free version.
  • 2 cups beef broth Low-sodium options are great for controlling saltiness.
  • 1 cup sour cream Greek yogurt can be used for a lighter touch.
For the Noodles
  • 8 ounces egg noodles Consider gluten-free pasta or mashed potatoes as a substitute.
  • to taste salt Essential for seasoning.
  • to taste pepper Essential for seasoning.
For Garnish
  • 1 tablespoon fresh parsley Optional but highly recommended for presentation.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of unsalted butter in a preheated Dutch oven over medium-high heat. Season 1 pound of beef sirloin or tenderloin with salt and pepper, then sear the beef for 5-7 minutes until golden brown. Remove and set aside.
  2. Add another tablespoon of butter, then 1 chopped onion and 8 ounces of sliced mushrooms. Sauté for 5-7 minutes until the onions soften and the mushrooms brown.
  3. Sprinkle in 2 tablespoons of all-purpose flour while stirring for 1-2 minutes until lightly golden. Gradually add 2 cups of beef broth, whisking to prevent lumps. Simmer for 3-5 minutes until thickened.
  4. Return the beef to the pot and stir to coat. Cover and transfer to a preheated oven at 325°F (163°C). Cook for 1.5 to 2 hours until the beef is tender.
  5. Boil salted water and cook 8 ounces of egg noodles according to package instructions until al dente, about 7-9 minutes. Drain and set aside.
  6. Stir in 1 cup of sour cream into the stroganoff. Season with salt and pepper to taste. Serve hot alongside noodles.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 45gProtein: 35gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 700IUVitamin C: 5mgCalcium: 50mgIron: 3mg

Notes

Allow the flavors to meld for better taste. Store leftovers in an airtight container for up to 3 days or freeze for 2 months.

Tried this recipe?

Let us know how it was!