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Dutch Oven Beef Stroganoff Recipe
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Dutch Oven Beef Stroganoff Recipe

Rich and savory, this Dutch Oven Beef Stroganoff features tender beef in a creamy sauce, perfect for pairing with your favorite sides.
Prep Time10 minutes
Cook Time1 hour 30 minutes
Course: Main Course
Cuisine: Russian
Servings: 3 servings
Calories: 615kcal
Author: Helene Dsouza

Equipment

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

US - Metric

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

Serves 2-4, depending on the portion size

Nutrition

Calories: 615kcal | Carbohydrates: 41g | Protein: 34g | Fat: 30g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 61mg | Sodium: 36677mg | Potassium: 1397mg | Fiber: 2g | Sugar: 30g | Vitamin A: 603IU | Vitamin C: 7mg | Calcium: 198mg | Iron: 5mg