Dutch Oven Beef Stroganoff is filled with tender beef and a rich and creamy mushroom sauce and is at the top of our list of favorite comfort meals. You will love this hearty and easy one-pot dinner.
Why this recipe is just so good...
- Homemade mushroom sauce - We are not using any canned cream of mushroom soup for this recipe. Homemade stroganoff sauce is so easy to make and is much healthier.
- Easy one-pot meal - There are so many layered flavors in this stroganoff. It tastes like a long simmered recipe or one that is cooked in a Crock pot. But it takes only about an hour on the stovetop. If you love cooking in one big pot too, try my other Dutch oven recipes like Pork Stroganoff, Pot Roast, Pork Tenderloin, Chicken Breasts or Thighs.
- Leftovers are even better - If you have leftovers, you are lucky! The flavor will be even better. I always find stews and casseroles taste fantastic after they have cooled and are reheated.
Recipe Ingredients
These are the ingredients needed to make the Dutch Oven Beef Stroganoff:
- Beef sirloin
- onion
- mushrooms
- tomato paste
- sour cream
- beef stock or beef broth
- garlic, salt, pepper, Bay leaves, Umami or steak seasoning
- butter
- Arrowroot powder or cornstarch or flour
- Worcestershire sauce
- Dijon mustard
- wide egg noodles, fresh herbs (not pictured)
Ingredient Notes
Since this is not a slow cooker recipe, you will want to use as tender cut of beef as you can get. You can use sirloin steak, beef tenderloin, ribeye, Strip steak or flank steak. Don't use stew meat since the beef will not cook long enough to break down the meat and make it tender.
The recipe uses fresh mushrooms, not canned or frozen. You can try adding one of those if that is all you have but I'm not sure what the flavor or texture will be. We like white button mushrooms or cremini mushrooms.
How to make Dutch Oven Beef Stroganoff
Stir together the Arrowroot (or flour, cornstarch), salt, pepper, Umami or steak seasoning and garlic in a medium bowl.
Mix the sliced beef into the flour mixture.
Heat a large Dutch oven or other large, heavy pot over medium-high heat. Heat the olive oil in the pot and stir in beef. Brown beef for 2 minutes per side. There will still be some pink in the beef and that's ok. It will finish cooking later.
Remove to bowl or plate.
Don't worry about the browned, crispy bits on the bottom of the pot. They are "brown gold" to me and make the broth so flavorful!
Melt butter in the pot and cook the onions, minced garlic and mushrooms about 3 minutes until golden brown.
Stir in remaining ingredients except sour cream. Add back the beef to Dutch oven. Add any herbs such as fresh thyme or parsley. Bring to a simmer, scraping the bottom of pot with a wooden spoon, cover and cook for 30 minutes.
Pour in the noodles, cover and simmer for another 10 minutes.
Add hot liquid from the pot to the sour cream one tablespoon at a time. Use a small amount of the hot mixture, about ½ cup, to "temper" the sour cream so it doesn't curdle.
Stir in the sour cream mixture into pot. Simmer for about 5 minutes until heated through.
Remove bay leaf before serving.
Recipe Testing Tips
- An easy way to slice the beef is to put the meat in the freezer for about 30 minutes. The beef won't be frozen but it just making slicing a bit easier.
- Don't overcrowd the beef in the pan. You want it to sear not steam. If your pan is not large enough, just cook in two batches.
- Leave the sour cream at room temperature while you are cooking the recipe. This will help the texture stay smooth when you are ready to add the hot broth.
Storage and Reheating
- Dutch oven beef stroganoff can be stored in the refrigerator in an airtight container for 3-4 days. Reheat in the microwave on a dish that is covered with parchment or wax paper. Or if the refrigerated container is microwave safe, you can heat leftovers in that. I always loosen the cover a bit when I reheat.
- It can also be frozen. I don't always love how frozen noodles or pasta gets mushy. If you don't prefer to freeze your noodles, you can cook the egg noodles separately and only make enough for one meal. Freeze the stroganoff in a freezer safe container. Defrost overnight in the refrigerator, cook a small batch of noodles and serve. The sour cream may be a bit grainer when reheated. It has never bothered me, I just give the stroganoff a good stir and heat slowly on lower heat.
Frequently Asked Questions
If you add the sour cream directly into the hot liquid, it will tend to curdle, separate or become grainy in texture.
Make sure to add a bit of the hot brothy liquid to the sour cream. Stir in a few tablespoons of broth at a time, up to a ½ cup. This is called tempering the sour cream. Basically, gradually adding hot liquid to dairy products. Then you can stir the sour cream/broth mixture back into the Dutch oven.
While sour cream is preferred for this recipe, you can use Greek yogurt instead. The Greek style is better because it is thicker and a bit more tang than regular yogurt.
You can also use some cream cheese that has been softened so it will easily melt into the sauce. Buttermilk and kefir have a tangy flavor but since they are liquid, the mushroom sauce will be thinner.
What to serve with Beef Stroganoff?
Traditional beef stroganoff uses egg noodles. You could also serve it with regular mashed potatoes. Or make baked or roasted potatoes or rice and serve the beef alongside. To keep it low carb, I made some mashed cauliflower. (Birds Eye freezer brand.
Some choices of side dishes that would go really well with the stroganoff would be my Sweet and Spicy Brussels Sprouts, Marinated Asparagus or Roasted Carrots.
If you tried this recipe and enjoyed it, I'd love if you gave it a 5 star rating. This tells me what you like and want to see more of. Thank you!
Here are more of my delicious beef recipes to try:
Dutch Oven Beef Stroganoff
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 8 servings 1x
- Category: Dinner
- Method: Stove Top
- Cuisine: Russian
Description
Filled with tender beef and a rich and creamy mushroom sauce, this Dutch Oven Beef Stroganoff is at the top of our list for favorite comfort meals. You will love this hearty and easy one-pot dinner.
Ingredients
- 2 pounds boneless beef sirloin, cut into 2 inch long thin strips
- 1 tablespoon olive oil
- 1 tablespoon butter
- 12 ounce package mushrooms, sliced
- 1 large white or yellow onion
- 3 cloves garlic, minced
- 32 ounces beef broth or stock
- 2 tablespoons Worcestershire sauce
- 2 tablespoons tomato paste
- 2 bay leaves
- 1 tablespoon Umami seasoning*
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon mustard (Dijon or stoneground)
- 8 ounces sour cream
- 3 tablespoons Arrowroot powder*
- 16 ounces egg noodles
Instructions
- Mix together the salt, pepper, Umami or steak seasoning and flour or Arrowroot powder in a large bowl.
- Stir in the sliced beef.
- Heat a Dutch oven or large pot over medium heat and pour in 1 tablespoon olive oil.
- Brown the beef for 2 minutes on each side. Remove to a platter.
- Melt the tablespoon of butter and saute' the onions, garlic and mushrooms for about 3 minutes until golden brown.
- Add the browned beef, broth, tomato paste, Worcestershire, mustard, Bay leaves and thyme and parsley, if using. Scrape the bottom of the pot to loosen the brown bits.
- Bring to a simmer, cover the Dutch oven and cook for 30 minutes.
- Pour in the egg noodles, cover pot again and cook for another 10 minutes.
- Measure sour cream in a cup or bowl. Add 1 tablespoon of the hot broth into the cup and stir well. Keep adding 1 tablespoon at a time, using about ½ cup of liquid.
- Spoon in the sour cream/broth mixture into the stroganoff.
- Stir well and simmer until heated through. Remove bay leaf before serving.
Notes
*If you don't have or can't find the Umami seasoning, you can substitute a hamburger or steak seasoning.
*You can use flour or cornstarch for a thickener.
*Store leftovers in the refrigerator for up to 4 days.
*Freeze the stroganoff separate from the noodles if you are concerned about the texture. Some pastas and noodles will get mushier when frozen and reheated.
Maria says
How can I do this exact recipe with stew meat? I didn't realize it took sirloin and stew meat is all I have. Thank you!
Deb Belsha says
The stew meat will be fine to use. It will probably cook a little quicker than the sirloin. But it will be tender too.
cyndy says
Family loved it! I picked around the mushrooms. Haha
Deb Belsha says
Thank you, I'm not a mushroom lover but I do like the flavor, not the texture.
Anonymous says