Description
A comforting Dutch oven beef stroganoff with fork-tender beef, silky mushroom sauce, and noodle perfection.
Ingredients
- 1.5 pounds high quality beef sirloin or tenderloin, thinly sliced
- 3 tablespoons unsalted butter
- 1 onion, finely chopped
- 2 cups mushrooms, sliced
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups beef broth
- 1 cup sour cream
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
- 8 oz egg noodles
- Salt for boiling
Instructions
- Set your Dutch oven over medium-high heat. Melt 2 tablespoons of butter and sear the beef until golden brown, approximately 5 to 7 minutes. Set the beef aside.
- In the same Dutch oven, melt the remaining butter and add onions, mushrooms, and garlic. Sauté until soft.
- Sprinkle in the flour and cook until light golden, then gradually pour in the beef broth, stirring to avoid lumps.
- Add the seared beef back into the Dutch oven, season with salt and pepper, and stir to combine.
- Cover and transfer to a preheated oven at 325°F (163°C) for 1.5 to 2 hours.
- Meanwhile, cook the egg noodles in boiling salted water until al dente. Drain and combine with the stroganoff sauce.
- Remove from the oven, stir in the sour cream, and adjust seasoning if necessary. Garnish with parsley before serving.
Notes
Make this ahead to enhance flavors. Adjust the sour cream carefully to prevent curdling.