A homemade beef stroganoff recipe with mushrooms prepared in the Dutch Oven for maximum flavor and perfectly cooked meat.
TL;DR
Use a Dutch oven to make the most tender beef stroganoff in existence.
It's an effortless recipe cooked in the Dutch oven, and you can't get it wrong if you follow my step-by-step instructions.
The best part is the velvety smooth and creamy mushroom-based sauce that you won't be able to resist.
A simple set of seasoning ingredients make this dish a dinner winner!
Ingredient Notes
- Onion — I prefer to use white onion, but you can use yellow or purple onions as well.
- Garlic — Fresh.
- Mushroom — Cremini or button mushrooms.
- Oil & Butter — To sauté, I like to use vegetable oil, canola oil, or sunflower oil.
- Beef — Get quality beef cuts to reduce cooking time. I used shoulder and breast beef cubed cuts.
- White Wine — Your favorite white wine. It can be cooking white wine or another one that you can spare.
- Beef Broth — Can be substituted with bouillon cubes and hot water, mixed.
- Nutmeg — grated
- Bay Leaf
- Mustard — Flavor-giver and emulsifier, I use classic Dijon mustard or any other European mustard, except English mustard.
- Salt & Black Pepper
- Sour Cream — To build the sauce.
- All-Purpose Flour & Luke Warm Water — To prepare a slurry, which will thicken the sauce at the end.
Process Overview
Step 1
Prepare your fresh ingredients.
Slice onion, chop garlic, slice mushroom and keep all separate aside.
Step 2
In the Dutch Oven, sauté onion, garlic, and beef cubes in oil and butter, until the meat has gained some color.
Step 3
Stir in the mushrooms and cook for a minute or two.
Step 4
Season with bay leaf, nutmeg, salt, black pepper and mustard paste.
Step 5
Deglaze with white wine and the beef broth. Mix in sour cream.
Step 6
Close your Dutch oven to cook the beef stroganoff.
Cook the beef stroganoff covered until the meat is tender and is falling apart.
Take out the bay leaf when done cooking.
Step 7
Prepare the slurry by combining the all-purpose flour with the lukewarm water.
Mix a tablespoon of the beef stroganoff sauce into the slurry to match the temperature, then mix all the slurry into the Dutch oven to thicken your beef stroganoff and serve up.
📖 Recipe
Dutch Oven Beef Stroganoff Recipe
Ingredients
For the Main Dish
- 1 Onion medium
- 2 clove Garlic fresh, medium-large
- 16 ounces Mushroom fresh, cremini or button
- 1-2 Tablespoon Oil
- 1 Tablespoon Butter
- 1 pound Beef Cubes
- pinch Nutmeg grated
- 1 Bay Leaf small
- ¼ Teaspoon Salt or to taste
- ⅛ Teaspoon Black Pepper
- 1 Tablespoon Dijon Mustard or another European Mustard (not English!)
- 1 cup White Wine
- ½ cup Beef Broth
- 1 cup Sour Cream
For the Slurry
- 1 Tablespoon All-purpose Flour
- 2 Tablespoon Lukewarm Water
Instructions
- Prepare all the fresh produce first. Slice the onion, chop the garlic roughly and slice the clean mushrooms. Keep each separately aside.1 Onion, 2 clove Garlic, 16 ounces Mushroom
- Place your Dutch oven on the stove and heat the oil and melt the butter.1-2 Tablespoon Oil, 1 Tablespoon Butter
- Stir in the onion. Sauté until lightly soft and keep over a medium-high heat setting.1 Onion
- Add the garlic and stir-cook slightly for a minute over a medium heat setting.2 clove Garlic
- Stir in beef cubes and cook them briefly on all sides to brown them a bit. Keep a higher heat setting.1 pound Beef Cubes
- Mix in the sliced mushrooms. Cook down a bit so that the water from the mushrooms is released.16 ounces Mushroom
- Season with bay leaf, grated nutmeg, salt, crushed black pepper and the mustard paste. Mix it all in.pinch Nutmeg, 1 Bay Leaf, ¼ Teaspoon Salt, ⅛ Teaspoon Black Pepper, 1 Tablespoon Dijon Mustard
- Keep on the same higher heat setting and deglaze by pouring in white wine and the beef broth. Combine everything well.1 cup White Wine, ½ cup Beef Broth
- Reduce the heat setting to a medium-low and stir in the sour cream. Mix well into the dish.1 cup Sour Cream
- Cover the Dutch oven with the lid and keep the stove heat on a lower heat setting.
- Simmer the beef stroganoff on the lower heat setting, covered, until the meat is tender and falling off. This can take 1½ - 2 hours depending on your meat quality.
- When the meat appears cooked and tender, take out the bay leaf and discard it. Keep on the lowest heat setting.
- Prepare the slurry by combining the all-purpose flour with the lukewarm water. Make sure no lumps are left and that it is smooth.1 Tablespoon All-purpose Flour, 2 Tablespoon Lukewarm Water
- Pour a tablespoon of the beef stroganoff sauce into the slurry, so that the temperature is gradually matched. Then pour all the slurry into the beef stroganoff sauce and mix it all well. The sauce will turn velvety thick.
- Take the dish from the heat source and serve up hot.
Notes
Equipment
- 8" Chef Knife
- Dutch Oven 5 quart/ 4,7 liter oval or round
Nutrition
Serving Ideas
This beef stroganoff goes well with an array of side dishes.
Grain & Rice Side Dishes:
- Clove Onion Flavored Rice
- Ebly Instant Wheat Berries
- Butter Flavored Cooked Pasta
Cooked Vegetable Side Dishes:
- Roasted Brown Sugar Carrots
- Buttered Green Peas
- Mashed Potatoes or Sweet Potato Mash
- Green Beans with Butter
Side Dish Salads:
Storing
If you are left with beef stroganoff leftovers, place them into a sealed fridge container, which you can then also reheat in the oven at a later time.
I use a rectangular heat-resistant glass container for that, like the ones that you get in IKEA.
Gradually reheat the beef stroganoff in the oven or microwave. Another option is to take the dish back into a pan to just reheat briefly.
To freeze, use the same glass containers and keep in batches so that you just need to take out the frozen meal and reheat in your microwave or oven. That will save you time on busy days.
FAQs
Just skip adding sliced onions to the cooking process when making this Dutch oven beef stroganoff, and cook down the dish simply as directed.
As described in the recipe, the beef stroganoff is thickened with a flour water slurry at the end.
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