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Beef Stroganoff on plate with wooden spoon.

Dutch Oven Beef Stroganoff

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Deb Belsha
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 60 minutes
  • Yield: 8 servings 1x
  • Category: Dinner
  • Method: Stove Top
  • Cuisine: Russian


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. 


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


  1. Mix together the salt, pepper, Umami or steak seasoning and flour or Arrowroot powder in a large bowl.
  2. Stir in the sliced beef.
  3. Heat a Dutch oven or large pot over medium heat and pour in 1 tablespoon olive oil.  
  4. Brown the beef for 2 minutes on each side.  Remove to a platter.
  5. Melt the tablespoon of butter and saute' the onions, garlic and mushrooms for about 3 minutes until golden brown.
  6. 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.
  7. Bring to a simmer, cover the Dutch oven and cook for 30 minutes.
  8. Pour in the egg noodles, cover pot again and cook for another 10 minutes.
  9. 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.
  10. Spoon in the sour cream/broth mixture into the stroganoff.
  11. Stir well and simmer until heated through. Remove bay leaf before serving.


*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.