Dutch Oven Beef Stroganoff

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This Dutch oven beef stroganoff is the ultimate comfort dish! Creamy mushroom gravy and juicy seared sirloin steak make a hearty and delicious one-pot meal.

Beef stroganoff in a dutch oven with a wooden spoon.

One thing about my family is that we love comfort food no matter the season.

Beef stroganoff is such a cozy meal, and it’s so easy to make for a crowd! What’s not to love?

We make stroganoff quite often with whatever meat needs to be used up. I make Elk Steak Stroganoff and Ground Venison Stroganoff in the winter and spring, after hunting season.

Once the wild game runs out, this classic Dutch oven beef stroganoff makes its appearance!

This meal is hearty, flavorful, and so delicious. Best of all, it is quick to make!

Table of Contents

Why You’ll Love This Recipe

Beef stroganoff really is the ultimate comfort meal! It’s creamy, savory, and so satisfying; even the pickiest of eaters are sure to love it.
This one-pot meal is ready in under 45 minutes! It’s perfect for nights when you need to pull something together fast.
This is a very flexible recipe! If you’re missing an ingredient, don’t like something, or have dietary restrictions, you can swap out ingredients as needed.

Ingredients

Sirloin steak: Stroganoff is pretty flexible; you can use any low-fat steak. Even stew meat will work.
Butter: We’ll need butter to brown the meat, saute the veggies, and create a roux for a thick sauce. Butter adds the most flavor and works the best in this recipe, so I don’t recommend substituting oil.
Onion and garlic: These aromatics give the creamy sauce so much flavor. We are sautéing them to enhance the flavor even more.
Mushrooms: I recommend baby bella mushrooms. White mushrooms also work well.
Flour: A sprinkle of flour is essential to making this sauce thicken.
Beef broth: You can use homemade broth, a carton of broth, or even homemade bone broth.
Heavy cream: Makes a decadent, rich sauce that is beautifully creamy.
Sour cream: The tanginess of sour cream is very tasty and cuts through the richness a bit.
Worcestershire sauce and Dijon mustard: These may seem like odd additions, but trust me – they are why beef stroganoff is so good!
Salt and pepper
Egg noodles: Beef stroganoff is typically served with warm egg noodles. You are welcome to serve it with rice or another type of noodle if you prefer.
Green onions: An optional garnish that adds a tasty onion flavor.

How to Make Dutch Oven Beef Stroganoff

Patting chopped raw steak with a paper towel.

Step 1. Pat the meat dry with paper towels and season with a pinch of salt and pepper.

Step 2. Heat your Dutch oven over medium-high heat and add 1 tablespoon of the butter. Once melted and hot, add the steak in batches so you don’t overcrowd the pan. Let it sear on one side without moving it, then flip to finish. You’re just browning it here; it’ll finish cooking later. Remove the steak to a plate and set aside.

Stirring broth and mushrooms in a dutch oven.

Step 3. Saute the onion with the remaining butter. Once soft, add the sliced baby bella mushrooms and cook until they’re browned and the moisture has mostly cooked off, another 5 to 6 minutes. Add the minced garlic and cook for 30 seconds, just until fragrant.

Step 4. Sprinkle the flour over the mushroom mixture and stir it in to coat everything. Cook for about a minute, then slowly pour in the beef broth, stirring as you go to avoid lumps. Let it simmer for 5-7 minutes until slightly thickened.

Step 5. Turn the heat to low and stir in the heavy cream, Worcestershire sauce, and Dijon mustard. Stir well, then add your sour cream, salt, and pepper. Don’t let it boil.

Step 6. Add the steak back to the pan and stir to coat in the sauce. Let it gently simmer for another 5-10 minutes, just until the steak is cooked through and everything is nice and hot.

Step 7. Spoon the stroganoff over warm egg noodles and serve immediately.

Dutch oven beef stroganoff being served with a wooden spoon.

Tips for Making the Best Stroganoff

After adding the broth, try to let the sauce thicken a bit before adding the sour cream. Bring it to a simmer and let some of the liquid cook off.
If you want a thicker sauce, add an additional tablespoon of flour.
Whenever possible, opt for tender cuts of beef, such as sirloin steak or beef tenderloin. Nobody likes tough chunks of meat in their stroganoff!
After searing the steak, don’t rinse out your Dutch oven or switch pans! Adding the broth and deglazing the pan (scraping up the browned bits of meat) gives the stroganoff so much flavor.

Recipe FAQs

Can I make this recipe gluten-free?

Certainly! Swap out the flour for gluten-free flour to make the gravy gluten-free. You can serve the stroganoff with your favorite gluten-free noodles or Dutch oven rice instead.

What is the best cut of meat for beef stroganoff?

Any low-fat steak will be tender and delicious. I use sirloin steak, but beef tenderloin and round steaks are popular choices as well. Feel free to use what you have on hand; stew meat or ground beef can be good alternatives when needed!

Can I use plain yogurt instead of sour cream?

Yes, you can. I recommend using Greek yogurt, so it has a similar thickness.

More Delicious Dinner Recipes

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