Saturday, May 23, 2020

Dutch Oven Beef Stroganoff

Beef stroganoff is the ultimate comfort food. This version is hearty and delicious and oh so tender. I hope you enjoy it as much as we did!

Dutch Oven Beef Stroganoff

2 lbs beef chuck roast, cut into 2 inch chunks
1/3 cup all-purpose flour
1 large onion, thinly sliced
1 cup sliced portobella or baby bella mushrooms
3 cloves garlic
3 tablespoons butter
1 tablespoon olive oil
1 tsp thyme
1 cup white wine
2 cups beef broth
1 cup sour cream
1 package egg noodles, cooked to package directions

Preheat oven to 350.

In a large bowl or gallon bag coat the beef with flour. Remove from the flour and set aside on a plate.

In a large dutch oven melt the butter and add the oil. Brown the meat in small batches and set aside.

In the remaining butter/oil cook the onions until soft and slightly browned. Add the garlic and mushrooms and saute until garlic is lightly golden. 

Deglaze the pot with 1 cup of wine and simmer for 4-5 minutes. Add the beef to the pot, sprinkle in the thyme, and cover with the beef broth. 

Cover and place in the oven for 35 minutes or until beef is soft and tender. 

Stir in the sour cream until smooth. Serve over egg noodles.

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