Dutch Oven Beef Stroganoff
This Dutch oven beef stroganoff is a rich, comforting one-pot dinner made with tender slow-cooked beef, mushrooms, and a creamy, savory sauce. Cooked low and slow in the oven, it delivers deep flavor and fork-tender results that make it well worth the time.
Servings: 8
Calories: 486kcal
Equipment
- 5 qt. Dutch oven or larger
Ingredients
- 2 tablespoon butter divided
- 2 tablespoon extra virgin olive oil divided
- 1 ½ lbs stew meat
- 3 tablespoon flour
- 1 lb button mushrooms sliced
- 1 cup onions sliced
- 1 ½ tablespoon garlic minced
- 6 cups beef broth
- 6 sprigs thyme
- 3 tablespoon Worcestershire sauce
- ½ teaspoon black pepper
- 1 ½ tablespoon Dijon mustard
- 4 oz cream cheese sliced or cubed
- 12 oz egg noodles uncooked
- 1 tablespoon tomato paste
- ¾ 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 ½ 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
- Cooking Time: Cook low and slow until the beef is fork-tender. Timing can vary based on the cut and size of the beef, so focus on tenderness rather than the clock.
- Temper the Sour Cream: Whisk the tomato paste and sour cream into a cup of hot cooking liquid, then add it to the pot. This gently warms the dairy and prevents curdling.
- Adding More Liquid: Evaporation varies by Dutch oven and lid placement. If the sauce reduces too much, add extra broth when adding the noodles to ensure they cook properly.
- Don’t Rush the Heat: After adding the dairy, keep the heat low and avoid boiling. Gentle heat keeps the sauce smooth and creamy.
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
