Dutch Oven Beef Stroganoff is the ultimate comfort food, combining tender beef, a rich and creamy sauce, and perfectly cooked noodles. This classic recipe is perfect for your Sunday supper or weeknight dinner.
Enjoy the rich and comforting flavors of this classic dish served over hot egg noodles that soak up the creamy sauce.
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Easy Beef Stroganoff
This traditional beef stroganoff, with its tender beef and savory creamy sauce is a timeless recipe that everyone will savor.
Tender beef simmered in a luscious mushroom and onion sauce and served over a bed of buttery egg noodles make this hearty dish a delightful culinary experience.
Perfect for a family dinner, the rich flavors and creamy, savory goodness will win you over!
Once you brown the beef and get the vegetables started, this recipe simmers on your stovetop while you get any side dishes ready.
With every forkful your tastebuds will savor the rich flavors of Dutch Oven Beef Stroganoff with its comforting classic with sauce, vegetables and beef.
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How to make creamy beef stroganoff
This is a quick overview of how to make this one-pot beef stroganoff recipe. Scroll down for the full recipe instructions and ingredient amounts in the recipe card below
- Step 1: In a Dutch oven, heat melt 2 Tablespoons butter over medium-high heat. Brown the sliced beef in batches until seared on all sides. Remove and set aside.
- Step 2: In the same pot, melt the remaining 2 Tablespoons butter and cook the mushrooms, onion and garlic until the mushrooms have released their liquid and the mixture is just softened. Sprinkle with flour.
- Step 3: Add the beef broth, Worcestershire sauce, seasoned salt, and black pepper. Stir well, scraping the bottom of the pot with a wooden spoon to release any brown crispy bits.
- Step 4: Return the browned meat to the pot and bring to a simmer over medium heat. Reduce the heat to low and cook, covered, for 45 minutes, or until the beef is tender, stirring occasionally. Remove from the heat and stir in the sour cream.
Hint: It is so important to cook the beef in batches and not overcrowd it when browning or it will steam instead
Expert recipe tips
- Slice the beef thinly and against the grain to ensure tenderness.
- Avoid overcrowding the pan when searing beef to achieve a nice browning. I recommend doing this step in two batches
Substitutions
- Beef sirloin – Sirloin is my favorite cut of beef but you can also use ribeye, flank steak, strip steak or even lean ground beef
- Butter - Substitute olive oil for butter although butter will lend a richer flavor to the finished recipe
- Cremini mushrooms - White button mushrooms or shiitake mushrooms work well in place of cremini mushrooms.
- Sour cream - Greek yogurt or crème fraîche are great alternatives to sour cream.
- Beef broth - Beef stock is a good alternative for beef broth
- Yellow onion – You can use white onion or sweet onion in place of the yellow onion
- Seasoned salt – You can use kosher salt and smoked paprika in place of seasoned salt
- Homemade seasoned salt - I used my homemade seasoned salt recipe but you can use a store bought seasoned salt instead
- Egg noodles - Swap out egg noodles with rice, mashed potatoes, or zucchini noodles for a twist
Variations
- Vegetarian Stroganoff – You can replace beef with tofu and replace beef broth with vegetable broth and make a meatless stroganoff recipe.
- Gluten-Free - Use 2 Tablespoons cornstarch instead of ¼ cup flour and serve over gluten-free noodles
- Spicy - Add a pinch of cayenne pepper or red chili flakes to the sauce
- Dairy free – Beef stroganoff dairy free version can be made by substituting cashew cream or non dairy yogurt for the sour cream
Equipment
- chef knife
- cutting board
- measuring spoons
- measuring cups
- wooden spoon
- Dutch oven
Storage
- Refrigerator - Store leftovers in an airtight container for up to 3 days.
- Freezer - Freeze the stroganoff, without noodles, in a freezer proof container for up to 2 months. Thaw in the refrigerator overnight before reheating.
- Reheating - Gently warm your leftover beef stroganoff in a skillet over low heat, adding a splash of beef broth if the sauce thickens too much.
Ingredients
Ingredients for easy beef stroganoff
- Boneless beef sirloin - Thinly sliced, this lean yet flavorful cut of beef cooks into tender pieces.
- Butter - Adds dairy notes and a rich depth of flavor
- Onion - bits of diced onion add a subtle sweet and savory flavor that enhances the sauce
- Garlic – lends a savory note
- Fresh mushrooms - Sliced crimini mushrooms add an earthy depth and texture
- All-purpose flour - Helps to thicken the sauce to the perfect creamy consistency
- Beef broth - A savory base for the sauce
- Worcestershire sauce - Adds a tangy, umami flavor
- Seasoned salt - Enhances all the flavors of the ingredients
- Black pepper - Adds a subtle kick
- Sour cream – Finishes off the sauce with creaminess and flavor
- Fresh parsley (optional) - Adds a pop of color and fresh flavor to the finished recipe
- Egg noodles (serving suggestion) - The classic accompaniment for soaking up the delicious sauce
Beef Recipes
Looking for other recipes made with beef? Here are a few recipes for you to try too!
Beef Stroganoff Sides
These are my favorite dishes to serve with beef stroganoff
Dutch Oven Beef Stroganoff Recipe
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Ingredients
- 1/4 cup butter divided
- 1 pound beef sirloin steak sliced 1/2 inch thick strips
- 8 ounces fresh crimini mushrooms sliced, about 2 1/2 cups
- 1 medium yellow onion chopped, 1 cup
- 2 garlic cloves finely chopped
- 1/4 cup flour
- 1 ½ teaspoons seasoned salt
- ¼ teaspoon black pepper
- 1 ½ cups beef broth
- 1 Tablespoon Worcestershire sauce
- 1 cup sour cream
- 3 cups hot cooked egg noodles , serving suggestion
- 2 Tablespoons chopped parsley , optional
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Instructions
- In a Dutch oven, heat melt 2 Tablespoons butter over medium-high heat. Brown the sliced beef in batches until seared on all sides. Remove and set aside.
- In the same pot, melt the remaining 2 Tablespoons butter and cook the mushrooms, onion and garlic until the mushrooms have released their liquid and the mixture is just softened.
- Sprinkle the flour over the vegetables and stir to combine. Cook for 2 minutes. This will eliminate any raw flour taste.
- Add the beef broth, Worcestershire sauce, seasoned salt, and black pepper. Stir well, scraping the bottom to release any browned bits.
- Return the browned beef to the pot and bring to a simmer over medium heat.
- Reduce the heat to low and cook, covered, for45 minutes, or until the beef is tender, stirring occasionally.
- While the beef is simmering, cook the egg noodles according to package directions.
- Remove the Dutch oven from the heat and stir in sour cream.
- Spoon the stroganoff over egg noodles and sprinkle with parsley.
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