One Pot Beef Stroganoff
Rich, creamy, and deeply flavored, this One Pot Beef Stroganoff may not be 100% authentic but it is 100% delicious.
Servings: 8
Calories: 486kcal
Equipment
- 5 qt. Dutch oven or larger
Ingredients
- 2 tbsp butter divided
- 2 tbsp extra virgin olive oil divided
- 1 ½ lbs stew meat
- 3 tbsp flour
- 1 lb button mushrooms sliced
- 1 cup onions sliced
- 1 ½ tbsp garlic minced
- 6 cups beef broth
- 6 sprigs thyme
- 3 tbsp Worcestershire sauce
- 1/2 tsp black pepper
- 1 ½ tbsp Dijon mustard
- 4 oz cream cheese sliced or cubed
- 12 oz egg noodles uncooked
- 1 tbsp tomato paste
- 3/4 cup sour cream
Instructions
- Preheat the oven to 350°F. Add a tablespoon of both butter and oil to the Dutch oven on medium high heat.
- Toss the beef in flour coating each piece.
- Sear the meat in the Dutch oven. Do not crowd the pan; sear the meat in batches if necessary. Once seared, remove and set aside.
- Add remaining olive oil and butter if necessary, then sauté the mushroom, garlic, and onions until they have softened. Remove and set asides.
- Slowly add the beef broth to the empty Dutch oven, pulling up the stuck on bits on the bottom, deglazing the pan.
- Add the beef, mushrooms, and onions back to the pot. Stir in the pepper, Worcestershire sauce, fresh thyme, and Dijon mustard. Bring it to a low simmer.
- Drop in the cubed cream cheese and stir, helping it to dissolve.
- Cover and place it in the oven. Bake for 1 1/2 to 2 hours. (The cooking time will depending on the size and thickness of the beef chunks. Check the tenderness after an hour to determine how much longer it will need to cook.)
- Once the beef is tender, remove the thyme sprig stems and add the egg noodles. Stir them in well. If you’ve had evaporation, add more beef broth to cover the noodles. Recover and replace in the oven; cook another 30 minutes.
- Once the noodles are cooked, remove about cup or so of the liquid and place it in a medium size bowl.
- Stir in the tomato paste; once incorporated, slowly fold in the sour cream.
- Add this sauce back to the Dutch oven. Stir well, serve, and enjoy.
Notes
Do I have to use the cream cheese?
No you don’t but you will need to use an additional 1/4 cup sour cream to give it the creamy texture you’re after.
What can I use instead of egg noodles?
Use small-ish golden potatoes. Add them when you add the beef and mushrooms into the sauce before tossing it in the oven for the first time.
How long will beef stroganoff last in the refrigerator?
It will be good for 2-4 days in an air tight container, depending on how soft or small your noodles were to begin with. If heartier/thicker noodles, about 4 days. The sauce may separate slightly but will completely reincorporate once warmed and stirred.
Nutrition
Calories: 486kcal | Carbohydrates: 41g | Protein: 31g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 123mg | Sodium: 934mg | Potassium: 838mg | Fiber: 3g | Sugar: 5g | Vitamin A: 513IU | Vitamin C: 6mg | Calcium: 101mg | Iron: 4mg
Dutch Oven Daddy is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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