Dutch Oven Beef Stroganoff

Gaileen Johnson White

This classic recipe has proved itself time and time again. Strips of chuck roast simmered with onions and mushrooms, then flavored with sour cream, Worcestershire sauce and alcohol-free red wine.

Modified from: Beef Stroganoff III

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1 h 40 m servings
Serving size has been adjusted!
Original recipe yields 8 servings

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  1. Remove any fat and gristle from the roast and cut into strips 1/2 inch thick by 2 inches long. Season with 1/2 teaspoon of both salt and pepper.
  2. In a dutch oven over medium heat, melt the butter and brown the beef strips quickly, then push the beef strips off to one side. Add the onions & mushrooms and cook slowly for 3 to 5 minutes, then toss together with the beef strips.
  3. Sprinkle the flour over the beef/mushroom/onion mixture. Mix together quickly, stirring to brown flour. Pour in Worcestershire, beef broth and merlot, stirring to combine. Bring to a boil, stirring constantly. Add noodles, lower the heat, cover and simmer for 1 hour or until the meat is tender.
  4. Five minutes before serving, stir in the sour cream. Heat briefly then salt and pepper to taste.


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