Description
A creamy and hearty beef stroganoff made effortlessly in a Dutch oven, perfect for a satisfying meal.
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.
- Season the beef with salt and pepper and sear it in the Dutch oven until golden brown, about 5-7 minutes. Set aside.
- In the same pot, melt the remaining butter. Add onions, mushrooms, and garlic; sauté until softened.
- Stir in flour to create a roux, and cook until light golden.
- Gradually add the beef broth, stirring constantly to avoid lumps. Let it simmer to thicken.
- Return the beef to the Dutch oven and adjust seasoning. Preheat the oven to 325°F (163°C) and cover the pot.
- Bake in the oven for 1.5 to 2 hours.
- While the beef cooks, boil salted water and cook egg noodles until al dente. Drain and add to the stroganoff.
- Stir in sour cream before serving and garnish with fresh parsley.
Notes
This dish tastes even better the next day, making great leftovers.