Melt-in-Your-Mouth Dutch Oven Beef Stroganoff Delight

This Dutch Oven Beef Stroganoff brings tender beef and earthy mushrooms together in a rich, creamy dish perfect for any occasion.

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Prep Time 15

Cook Time 2

Total Time 2 15

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 590

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Beef

2 lbs Stew Meat Can substitute with chuck roast or sirloin.
1/4 cup Flour Can use gluten-free flour.
1 teaspoon Black Pepper Adjust based on taste preferences.

For the Sauce

2 tablespoons Butter Can substitute with more olive oil.
2 tablespoons Extra Virgin Olive Oil Vegetable oil can be used as a substitute.
8 oz Button Mushrooms Can use wild mushrooms for a gourmet touch.
1 medium Onion Yellow or sweet onions work best.
3 cloves Garlic Or 1/2 teaspoon of garlic powder.
2 cups Beef Broth Vegetable broth can be used for a lighter flavor.
3 sprigs Fresh Thyme Dried thyme can be substituted (1 tsp = 3 sprigs).
2 tablespoons Worcestershire Sauce Soy sauce can serve as an alternative.
1 tablespoon Dijon Mustard Can replace with yellow mustard.
2 tablespoons Tomato Paste Optional if you prefer fewer ingredients.

For the Creaminess

8 oz Cream Cheese Can use additional sour cream if desired.
1 cup Sour Cream Swap with Greek yogurt for a lighter option.

For the Base

12 oz Egg Noodles Can replace with rice or mashed potatoes.

Equipment

Dutch oven

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C). Gather your ingredients and prepare the Dutch oven.
Heat 1 tablespoon each of butter and extra virgin olive oil in the Dutch oven. Add stew meat coated in flour and sear for 4-5 minutes. Remove and set aside.
Add remaining oil and butter, then sauté chopped onions, sliced mushrooms, and minced garlic for 5-7 minutes until tender.
Deglaze the pot with 2 cups of beef broth, scraping the bottom to lift browned bits.
Return beef and vegetables to the pot. Stir in Worcestershire sauce, Dijon mustard, thyme, and black pepper. Simmer for 5 minutes.
Add cubed cream cheese and stir until melted. Cover and bake for 1.5 to 2 hours.
After beef is tender, stir in egg noodles, cover, and return to oven for 30 minutes.
Remove 1 cup of liquid, mix with tomato paste and sour cream, then stir back into the pot before serving.

Nutrition

Serving: 1servingCalories: 590kcalCarbohydrates: 50gProtein: 34gFat: 28gSaturated Fat: 14gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 9gCholesterol: 110mgSodium: 950mgPotassium: 700mgFiber: 3gSugar: 4gVitamin A: 700IUVitamin C: 2mgCalcium: 70mgIron: 4mg

Notes

Sear beef in batches to avoid overcrowding. Monitor beef tenderness while baking and adjust broth levels as needed. Use warm broth to temper dairy when adding sour cream.

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