Dutch Oven Beef Stroganoff with Leftover Steak
This creamy Dutch Oven Beef Stroganoff may have Russian roots, but it’s got Southern soul! Made with tender leftover steak and a rich, tangy gravy, it’s a down-home, one-pot comfort meal that’s ready in just 30 minutes.
Equipment
- Dutch oven with lid a large, deep skillet with a lid can also be used
Ingredients
- 8 ounces egg noodles
- 8 ounces leftover steak cut into slices or cubes
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- ½ medium onion finely chopped
- 16 ounces mushrooms thickly sliced, you can use button, cremini, or baby bellas
- 1 garlic clove minced
- 1 tablespoon all-purpose flour
- 1 teaspoon roasted beef base I use Better than Bouillon
- 1 cup water
- ¾ cup heavy whipping cream
- ¼ cup sour cream
- 1 tablespoon Worcestershire sauce
- ½ teaspoon Dijon mustard
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- Optional: chopped chives or parsley for garnish
Instructions
- Cook egg noodles according to package directions and drain.
- While the egg noodles are cooking, place a Dutch Oven or a large 12-inch skillet over medium-high heat on the stove. Add two tablespoons of butter and olive oil, the mushrooms and onions. Sauté for 8-10 minutes, or until all the liquid has evaporated and the onions and mushrooms are tender and cooked through. Stir occasionally.
- Add one minced garlic clove and cook for one minute. Add one tablespoon of flour and cook another minute, stirring constantly.
- Mix one cup of water with the beef base and add it to the pan. Then, add ¾ cup of whipping cream and simmer for another 1-2 minutes, or until the mixture has thickened slightly.
- To temper the sour cream and prevent it from curdling, add a few tablespoons of the mixture to it first. Then incorporate it into the stroganoff sauce and stir or whisk until well blended.
- Add one tablespoon Worcestershire sauce, ½ teaspoon Dijon mustard, and season with salt and pepper. Add the leftover steak and bring to a simmer or until the steak is heated through.
- Serve immediately over cooked egg noodles and garnish with parsley or chopped chives if desired.
Notes
- Don’t skip the sauté: Take time to brown the mushrooms and cook off their liquid; it builds flavor.
- Temper your sour cream: This one little step saves you from a lumpy mess.
- Use flavorful broth: Better Than Bouillon adds richness you just won’t get from a boxed stock.
- Don’t overcook the steak: You’re just warming it enough to keep it tender.
- To store leftovers, cool them and refrigerate in an airtight container for up to 3 days.
- To reheat leftovers, warm gently on the stove over low heat or microwave in short bursts, stirring between each burst.
- Pro tip: Add a splash of cream or broth to loosen up the sauce if it thickens too much in the fridge.
Nutrition
Calories: 670kcalCarbohydrates: 50gProtein: 25gFat: 43gSaturated Fat: 21gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gTrans Fat: 0.3gCholesterol: 156mgSodium: 421mgPotassium: 775mgFiber: 3gSugar: 6gVitamin A: 969IUVitamin C: 5mgCalcium: 85mgIron: 3mg
Tried this recipe?Let us know how it was!