This classic dish will cook and keep warm in a single pot, making Beef Stroganoff the perfect family dinner or holiday showstopper.
I know what you're thinking - beef, Kate?? Yeah, it's pretty rare we use beef in our house, simply because the boys are usually off hunting wild game and we don't raise cows for their meat. But I know not everyone is ready for wild game all the time!
This is the perfect way to use up scraps from butchering. I don't like to just add all scraps to the meat grinder, because some are still really nice hunks of meat. This is where stew meat comes from, and it's perfect for a low and slow recipe like this one. While they may not all be the same cut or from the same part of the animal, just make sure they are all cut to roughly the same size.
Get your side dishes ready, because you'll need them for all this sauce! Mashed potatoes or egg noodles are the traditional ways to serve stroganoff. You might also try creamy scalloped potatoes! I also guarantee your family will want an entire loaf of rustic sourdough to truly clean their plates.
Why You Need This Recipe
- Use up those scraps of meat that don't make a steak or roast.
- Makes a lot for a crowd or to stock the freezer.
- My kids even eat it - granted they remove the mushrooms!
Key Ingredients
Beef - "stew meat" aka "whatever is left over" ha! Seriously though, just trim any bones or super gristly bits, and make the rest into the same size chunks.
Mushrooms - either fresh or dried, whatever you have on hand.
Tomato paste - guess what? I made this so you can use up the entire 6oz can! No wondering what to do with half a can.
Liquid - for your braising liquid, anything works. Broth, wine, mead, add it in.
How to Make Beef Stroganoff in the Oven
***See recipe card below for precise measurements and instructions.***
Step 1: Get a Dutch oven heating up while you slice mushrooms.
Step 2: Cook the onions until golden; then add the meat to brown it up.
Step 3: Stir in the garlic, then mushrooms and the remaining ingredients except sour cream.
Step 4: Pop a lid on and put it in the oven until the meat falls apart with a fork.
Step 5: Stir in sour cream and serve!
FAQs
You bet - I know a lot don't eat casserole type foods, but my kids love the sauce here. Most of them do pick out the mushrooms, but I only allow that if they do it right away so it can go back in the pot for everyone else to enjoy.
If you know you will eat this all (or maybe have just a small bit left for the fridge), I would go ahead and add all the sour cream. If you want to freeze, pull out a portion without sour cream first. I just find it reheats better without it in there.
I love to repurpose leftovers. Stir in veggies and top with mashed potatoes for a shepherd's pie! I also find serving it with a different side, like rice, changes my perspective of it. Definitely freeze some - somehow we think stroganoff feels lighter than a heavy stew and we eat it year round.
Photos by Dante from Shire by the Sea
More Hearty Dinner Recipes
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Beef Stroganoff in a Dutch Oven
Ingredients
- 3 lbs beef stew meat
- Olive oil or butter
- Salt and pepper to taste
- 1 large onion diced
- 4-6 cloves garlic roughly chopped
- 3 cups fresh mushrooms sliced or ½ cup dried mushrooms, crumbled
- 1 cup water
- 1 cup white wine or mead, beer, broth
- ½ cup tomato paste a whole 6oz can
- 2 tablespoons Worcestershire sauce
- 2 tablespoons yellow or Dijon mustard
- 1 teaspoon salt
- Pepper to taste
- ? cup sour cream
Instructions
- Preheat your oven to 350°F.
- Get a 4-6 quart dutch oven heating on medium heat.
- Saute your diced onion in butter or oil until they're starting to brown, then it's time for the meat.
- If the meat is really wet, pat dry with a paper towel. Season with salt and pepper.
- Add oil or butter to your pan and brown the meat. You can do in batches if you want it really browned but I’m happy with it just in one go.
- Add in garlic, give a stir, and then add in your liquids. Stir, scraping the bottom, to get all those good browned bits!
- Add in mushrooms, tomato paste, worchestshire, mustard, salt, and pepper.
- Put the lid on and tuck into the oven for 1 hour.
- After an hour, take it out, stir it around, and gauge if it needs more. Depending on your meat, it may need another 30 minutes. You want it to easily pull apart with a fork. Depending on your pot, it may trap or let out a lot of moisture, so add a bit of water in if you think it doesnt look very saucy.
- If you're going to eat it all right now, add in all the sour cream. If you plan to freeze some, take out half for freezing, add half the sour cream to Dutch oven and stir it around.
Notes
- Please, brown your meat! I admit many people skip it when making this dish in the crockpot, because who wants another dirty dish? But this is cooking in the Dutch oven so use it to brown first!
- If freezing, skip the sour cream until reheating.
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