Creamy Dutch Oven Beef Stroganoff
This creamy Dutch Oven Beef Stroganoff is a cozy, hearty dish featuring tender beef, savory mushrooms, and a rich, tangy sauce, all cooked to perfection in a Dutch oven.
Equipment
- Dutch Oven
- Knife
- Cutting board
- Measuring cups and spoons
- Wooden spoon
- Medium bowl
- Whisk
- Kitchen Timer
Ingredients
Beef and Base
- 2 tablespoon butter
- 2 tablespoon extra virgin olive oil
- 0.5 lbs stew meat
- 3 tablespoon flour
Vegetables and Flavor
- 1 lb button mushrooms sliced
- 1 cup onions sliced
- 1.5 tablespoon garlic minced
Liquids and Seasoning
- 6 cups beef broth
- 6 sprigs thyme
- 3 tablespoon Worcestershire sauce
- 0.5 teaspoon black pepper
- 1.5 tablespoon Dijon mustard
Creamy Elements
- 4 oz cream cheese cubed
- 12 oz egg noodles uncooked
- 1 tablespoon tomato paste
- 0.75 cup sour cream
Instructions
- Preheat oven to 350°F (175°C). Heat 1 tablespoon each of butter and olive oil in Dutch oven over medium-high heat.
- Toss beef with flour and brown in batches. Set aside.
- Add remaining butter and oil, sauté mushrooms, onions, and garlic until softened. Set aside with beef.
- Deglaze pot with beef broth, scraping up browned bits.
- Return beef and vegetables to pot. Add Worcestershire sauce, thyme, black pepper, and Dijon mustard. Stir in cream cheese.
- Cover and bake for 1.5 to 2 hours until beef is tender.
- Remove thyme stems, stir in uncooked egg noodles, adding more broth if needed. Bake for another 30 minutes.
- Whisk tomato paste into a cup of hot broth, fold in sour cream, then stir mixture back into Dutch oven.
Notes
Serve hot with fresh parsley if desired. You can substitute other mushrooms or add peas for an extra touch!