How to keep stroganoff sauce from curdling?

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 1/2 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.

What is a substitute for sour cream?

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.

Dutch Oven Beef Stroganoff ⋆ Deb's Daily Dish

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

Units Scale

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

Cook Mode Prevent your screen from going dark

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 1/2 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.