Grab your Dutch oven and learn how to make this delicious and hearty Dutch Oven beef stroganoff for a dish the whole family will enjoy. Serve with egg noodles or mashed potatoes for a family favorite comfort food meal.
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This traditional beef stroganoff is made with beef sirloin, white button mushrooms or cremini, beef broth, and more for a creamy and savory beef dish that is great all year round.
Do you want more tasty beef recipes? Try my steak tips in mustard sauce, slow cooker teriyaki beef, or ground beef chow mein. All are tasty dinner ideas that are fit for the whole family.
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Ingredients
This is a quick overview of the ingredients that you will need to make this recipe. You can find the full list in the recipe card at the bottom of the post.
- Beef sirloin, thin strips
- Olive oil
- Onion
- Garlic
- Fresh mushrooms
- All-purpose flour
- Beef broth or beef stock
- Worcestershire sauce
- Dijon mustard
- Paprika
- Salt
- Black pepper
- Sour cream
- Parsley
- Egg Noodles
Instructions
This is a quick overview of the instructions to make this recipe. You can find the full steps in the recipe card.
Add oil to the Dutch oven and heat over medium-high heat. Then add the thinly sliced beef and sear on all sides. Once seared on medium heat, remove and place on a plate.
In the same pot, add the onion, garlic, and mushrooms. Cook to allow the vegetables to break down and release moisture.
Sprinkle the flour into the pan and stir for 2 minutes.
Slowly pour in the broth, stirring, until mixed well with the flour mixture. Add in the brown beef and stir to combine.
Bring the mixture to a simmer, cover, and cook on low for about 2 hours until the beef is tender.
In the end, stir in the sour cream right before serving, top with fresh parsley, dish up the meat and creamy sauce, and pair with wide egg noodles.
Hint: Make sure to use the broth to scrape off any crispy bits stuck on the bottom of the Dutch oven. This adds so much flavor to the dish. Use a wooden spoon to scrape the bottom of the pot.
Variations
Here are a handful of ways to change up the recipe. Feel free to decide what you prefer for this one-pot beef stroganoff recipe. This is an everyday meal that is a great recipe all year round.
- Meat: Change up the type of meat you use or pick a different cut. Lean ground beef is a great option. You can also reach for stew meat, round steak, beef tenderloin, sirloin steak, etc. The goal is to cut it into small bits and use browned meat. This adds flavor and texture to this comfort food dinner.
- Bouillon: Skip the beef broth and use bouillon beef base and water instead. It will still be tasty. Just add the proper amount as directed on the container. Each brand is a bit different.
- Greek Yogurt: To replace the rich sour cream sauce, swap the sour cream for Greek yogurt. The Greek yogurt adds a tangy and creamy texture with a small twist in flavor.
- Wine: Add some white wine to the beef broth. It will richen the flavor of this one-pot beef stroganoff to a new level. Add 1/4 cup to 1/2 cup.
- Fresh Herbs: When cooking, you can add fresh thyme, a bay leaf, or other herbs to help richen the flavor. Simple ingredients are all you need to create a flavorful one-pot wonder.
- Spices: Instead of adding salt and pepper, you could use 1/2 packet of onion soup mix to coat your meat in before you pan-sear. This will add flavor to the meal if you want a more decadent dish.
Equipment
For this recipe, you will want to reach for a large Dutch oven for cooking on the stovetop. If you don’t own a Dutch oven you can use a large pot with a lid. Then you will need a cutting board and a sharp knife for prepping the onion and garlic for this recipe.
Storage
You will want to store any leftovers in an airtight container in the fridge for 2-3 days. Then, when you want to, reheat it in the microwave or on the stove op. If you heat on the stovetop, add a bit more broth or even a splash of water if the sauce is too thick.
Due to the dairy in the sauce, you will find this recipe will curdle a bit if you freeze and thaw. The flavor will taste good but the texture will be off. So, it is not recommended to freeze this simple beef stroganoff.
Wendy’s Test Kitchen Tips
- To achieve tender beef, simmer the mixture for the time listed in the recipe card. Cooking fast will result in tough meat.
- Please do not add the sour cream until right before serving, or I will curdle it in the pan as it cooks on the stove top.
- You can use minced garlic or opt for a garlic paste instead.
- Pair with green beans, a simple salad, or even broccoli for a complete, easy weeknight meal.
- Drain off any excess fat if you swap the beef with ground beef.
FAQs
Yes, you can make this dish a day before you need it. Just reheat it when you are ready to serve it. Keep the mixture in a covered dish in the fridge.
Yes, you can leave out the mushrooms if you are not a fan. Just add more beef to the mixture or swap in peas or even fresh green beans.
Due to the creamy sauce and serving with pasta, this is more of a comfort food dish than a healthy recipe. Serve with spaghetti squash or zucchini noodles and swap the sour cream with Greek yogurt and that will make it a healthier version.
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating! Thank you.
Dutch Oven Beef Stroganoff
Equipment
- dutch oven
- wooden spoon or rubber spoon
Ingredients
- 2 pounds beef sirloin or chuck thinly sliced
- 2 tablespoons olive oil
- 1 large onion finely chopped
- 3 cloves garlic minced
- 8 ounces cremini mushrooms sliced
- 2 tablespoons all-purpose flour
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon paprika
- Salt and black pepper to taste
- 1 cup sour cream
- Fresh parsley chopped (for garnish)
- Egg noodles cooked according to package instructions
Instructions
- In a Dutch oven, heat olive oil over medium-high heat. Brown the sliced beef in batches until seared on all sides. Remove and set aside.
- In the same pot, add chopped onion and cook until softened. Add garlic and mushrooms, cooking until mushrooms release their moisture.
- Sprinkle flour over the vegetables and stir to combine. Cook for 2 minutes to eliminate the raw flour taste.
- Pour in beef broth, Worcestershire sauce, Dijon mustard, paprika, salt, and black pepper. Stir well, scraping the bottom to release any browned bits.
- Return the browned beef to the pot, ensuring it’s submerged in the sauce. Bring to a simmer, then cover and reduce heat to low. Allow it to simmer for 1.5 to 2 hours, or until the beef is tender.
- Stir in sour cream just before serving. Adjust seasoning if needed.
- Serve the Dutch Oven Beef Stroganoff over cooked egg noodles, garnished with chopped fresh parsley. Enjoy the rich and comforting flavors of this classic dish!
Notes
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
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