This Dutch Oven Beef Stroganoff is a rich, creamy, and comforting dish that’s perfect for family dinners, camping, or a cozy night in.

Tender pieces of beef are simmered in a savory sauce made with mushrooms, onions, garlic, and a creamy blend of sour cream and beef broth, creating a flavorful, hearty dish.

The best part? You can make this hearty, one-pot meal in a Dutch oven, making it easy to cook and clean up afterward.

Why You’ll Love This Recipe

Beef Stroganoff is a classic dish known for its creamy, savory sauce and tender beef, and cooking it in a Dutch oven creates deep flavors while keeping the meat incredibly tender.

It’s the ultimate comfort food, with the rich sauce and soft, juicy beef served over egg noodles, rice, or mashed potatoes.

Plus, the one-pot cooking method makes it convenient and perfect for both home cooking and outdoor cooking over a campfire.

Ingredients:

1 lb beef stew meat or sirloin steak, cut into strips
2 tablespoons olive oil or butter
1 onion, finely chopped
2 cloves garlic, minced
1 cup mushrooms, sliced
1 tablespoon flour (optional, for thickening)
2 cups beef broth
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper
1/2 cup sour cream
Fresh parsley, chopped (for garnish)
Cooked egg noodles, rice, or mashed potatoes (for serving)

Step-by-Step Instructions:

Brown the Beef: Heat the olive oil or butter in a Dutch oven over medium-high heat. Add the beef strips and cook, stirring occasionally, until browned on all sides (about 5-7 minutes). Remove the beef from the Dutch oven and set aside.
Sauté the Vegetables: In the same Dutch oven, add the chopped onion and cook for 2-3 minutes, until softened. Add the garlic and sliced mushrooms and cook for an additional 3-4 minutes, until the mushrooms release their moisture and start to brown.
Make the Sauce: If using flour, sprinkle it over the vegetables and stir to coat. Cook for 1-2 minutes to remove the raw flour taste. Slowly add the beef broth, Worcestershire sauce, Dijon mustard, salt, and pepper. Stir well to combine and bring the mixture to a simmer.
Simmer the Beef: Return the browned beef to the Dutch oven, stirring to combine with the sauce. Reduce the heat to low, cover, and let it simmer for about 30-40 minutes, or until the beef is tender and the sauce has thickened.
Finish with Sour Cream: Once the beef is tender, stir in the sour cream and cook for an additional 5 minutes until the sauce is creamy and smooth. Adjust the seasoning with salt and pepper, if needed.
Serve: Serve the Beef Stroganoff over cooked egg noodles, rice, or mashed potatoes. Garnish with chopped fresh parsley for a burst of color and freshness.

Expert Tips for the Recipe:

Beef Options: For extra tenderness, use sirloin steak or tenderloin, but beef stew meat also works well for a heartier texture. If using stew meat, you may need to simmer it a bit longer.
Creaminess: If you prefer a creamier sauce, you can add more sour cream or a splash of heavy cream to the mixture.
Add Veggies: You can add other vegetables like peas or carrots for additional flavor and texture.
Campfire Cooking: If cooking over a campfire, ensure your Dutch oven is stable and maintain a steady heat for simmering the dish. You can also cook it in a covered grill over indirect heat.