Description
A comforting and savory dish featuring tender beef, earthy mushrooms, and a creamy sauce, all cooked in a Dutch oven for enhanced flavor.
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, sear in the Dutch oven for 5-7 minutes, then set aside.
- In the same pot, melt the remaining butter and sauté onions, mushrooms, and garlic until soft.
- Sprinkle in flour, stirring to create a roux, and cook for a couple of minutes.
- Gradually pour in beef broth, stirring to avoid lumps, and let it simmer until thickened.
- Return seared beef to the pot and adjust seasoning. Preheat oven to 325°F (163°C) and cover the Dutch oven. Bake for 1.5 to 2 hours.
- Boil water, add salt, and cook egg noodles until al dente; drain and combine with the stroganoff.
- Stir in sour cream and garnish with fresh parsley before serving.
Notes
Use quality beef for best results and consider adding shiitake or cremini mushrooms for a different flavor profile.