Dutch Oven Beef Stroganoff
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.
Servings: 4 servings
Calories: 502kcal
Equipment
Ingredients
- 1 lb sirloin steak cut into strips
- 3 tbsp butter
- 1/2 yellow onion diced
- 8 oz baby bella mushrooms sliced
- 2 cloves garlic minced
- 2 tbsp all-purpose flour
- 1 cup beef broth
- 1/2 cup heavy cream
- 1/2 cup sour cream
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1/2 tsp salt plus more to taste
- 1/4 tsp black pepper
- Egg noodles for serving
- Green onions for garnishing optional
Instructions
- Pat the meat dry with paper towels and season with a pinch of salt and pepper.
- 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.
- 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.
- 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.
- 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.
- 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.
- Spoon the stroganoff over warm egg noodles and serve immediately.
Notes
- 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.