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Beef Stroganoff is full of delicious tender beef, sauteed mushrooms, and onions swimming in rich, silky gravy. It’s a one-pot dish that only requires you to spend about 20 minutes cooking it on the stove before finishing in the oven for amazingly fork-tender meat. This Dutch oven beef stroganoff brings is full of flavor and virtually no mess!
Table of Contents
- Why you’ll love this homemade beef stroganoff
- Ingredients to make beef stroganoff
- How to make beef stroganoff In A Dutch OveN
- Tips for making the best beef stroganoff recipe
- Popular substitutions & additions
- What to pair with your homemade beef stroganoff
- How to store & reheat beef stroganoff
- Frequently asked questions
- More Beef entree recipes:
- Beef Stroganoff Recipe
The sauce is what really makes this dish shine. It’s made with tangy Greek yogurt and Dijon mustard and is transformed into a beefy, garlicky, mushroom sauce that will make you want to lick the plate – it’s so good! Serve this traditional beef stroganoff over egg noodles for a Sunday family dinner.
Why you’ll love this homemade beef stroganoff
- Easy to make. The oven does 90% of the work. So while your beef stroganoff cooks low and slow in the dutch oven, you can catch up on an episode of your favorite show or dive into a book instead of standing in the kitchen over a hot stove!
- A bowl full of comfort. This beef stroganoff is the ultimate comfort food. It is warm, savory, and perfect for cold weather. Serve with noodles, mashed potatoes, or rice for a complete meal.
- Perfect for family dinners. There’s something about beef stroganoff that just feels like home; it’s belly-warming and perfect for bringing the family together around the table!
Ingredients to make beef stroganoff
- Beef chuck: Cut the beef into 2-inch cubes. It may seem large, but the idea is to sear the meat and slowly cook it to pull-apart tender and blend it into the gravy for a meaty bite.
- Mushrooms: I love using baby bella mushrooms and prefer pre-sliced to make this recipe come together quickly. You could also purchase them whole and slice the mushrooms or use white button mushrooms instead.
- Oil: The oil is used to coat the pan, sear the beef, and cook the veggies.
- Apple cider vinegar: Once the mushrooms and onions have caramelized, use the vinegar to deglaze the pan and pick up all the tidbits from the bottom. It also adds a sharp tanginess that soaks into the mushrooms.
- Flour: I use all-purpose flour to thicken the stroganoff sauce, but you could make this gluten-free with a 1:1 flour alternative.
- Beef stock: The beef broth’s rich, deep, and savory qualities combine with the mushrooms and onions for a delicious beefy flavor.
- Spices: salt, pepper, paprika,
- Greek yogurt: To get that signature creamy consistency, smooth in tangy Greek yogurt.
- For serving: fresh parsley and egg noodles.
How to make beef stroganoff In A Dutch OveN
- Heat olive oil in a Dutch oven. Once shimmering, add the beef seasoned with salt and pepper and sear until browned on both sides. Remove beef and set aside.
- To the same pot, add the mushrooms and onions plus the remaining salt and pepper. Cook until the mushrooms have released all their moisture and the onions are golden brown. Add apple cider vinegar to deglaze the pan and cook briefly.
- Add flour, paprika, and Dijon, stirring to coat the onions and mushrooms evenly.
- Add the beef and beef stock and bring to a boil, then reduce heat to a simmer. Transfer to the oven.
- Once the beef is fall-apart tender, remove it from the oven and add the Greek yogurt.
- Stir the beef and yogurt together. Serve over pasta with fresh parsley.
Tips for making the best beef stroganoff recipe
- Be sure to sear the meat and brown the veggies. You’re building a rich base, and to ensure you get the best flavor, searing the beef is the first step; the second is sautéing the mushrooms and onions in the beef drippings. This way, you layer the taste repeatedly until it’s notable throughout the gravy.
- Use an oven-safe pot. I love using my Dutch oven, so it’s easy to transfer the pot from the stove straight to the oven to finish cooking. One-pan meals are the best!
- Add more yogurt to each serving. Once served, if you want your stroganoff to be extra creamy, add an extra spoonful of Greek yogurt to get your desired consistency.
- Skip the oven. If you don’t want to use your oven, cover the Dutch oven and let it simmer on the stove until done. Another option is to transfer the stroganoff to a slow cooker instead of the oven. Cook on low heat for 6-8 hours or high for 3-4 hours.
Popular substitutions & additions
- Use sour cream instead of yogurt. I love Greek yogurt because it’s healthier than sour cream. However, sour cream is the traditional creamy element used in beef stroganoff if you prefer it. A 1:1 ratio works just fine here.
- Use yellow mustard instead of Dijon. Another change for this beef recipe is to use yellow mustard. It’s a bit sharper and will still produce just the right tangy flavor in the gravy.
- Use a different cut of beef. This beef stroganoff uses ground chuck that cooks over a few hours to tenderize and give you the best shredded beef throughout. But really, you can use any cut of meat you’d like. Adjust the cooking time if needed, as some beef takes less time to cook.
What to pair with your homemade beef stroganoff
- Garlic Bread
- Garlic Knots
- Garlic Herb Dinner Rolls
- Classic Side Salad
- Greek Side Salad
- Healthy Kale Salad
- Brussels Caesar Salad
How to store & reheat beef stroganoff
Allow the stroganoff to cool completely before transferring it to an airtight container to store in the fridge or freezer.
To reheat, add to a pot over medium-low heat until heated through or warm in the microwave with a vented cover to avoid splattering.
How long will beef stroganoff last in the fridge?
The beef stroganoff will last in the fridge for up to 3-4 days.
Can I freeze dutch oven beef stroganoff?
Yes, you can freeze beef stroganoff (without noodles). Allow it to cool completely and store it in a container, freezing for up to 3 months. Thaw in the refrigerator and then reheat on the stove.
Frequently asked questions
Luckily, even if you end up with a thin sauce, you can quickly thicken it with a slurry (cornstarch + water mixture). Before adding the yogurt:
-Place the Dutch oven back on the stove over medium-high heat.
-Once it is simmering, pour in your slurry and stir it in.
-Allow the stroganoff to simmer for about a minute, and remove it from the heat.
-Stir in your yogurt, and you should have a silky, thickened gravy.
One of the signature flavor profiles of beef stroganoff is tangy, but it shouldn’t be overpowering. This may have happened by adding too much vinegar or mustard, and even the Greek yogurt will add a tangy/sour flavor. You can compensate for this by adding a touch of sugar, milk or cream, or more beef stock. These additions should balance the flavor and is easy to adjust to your taste.
Beef stroganoff is a Russian dish that consists of tender pieces of beef and mushrooms in a beefy sour cream sauce. This recipe is slightly lighter with Greek yogurt instead of sour cream.
Beef stroganoff is such a delicious and rich one-pot dinner that starts on the stovetop before transferring to the oven to finish slow cooking until the beef is fall-apart tender. It’s worth the wait and so good over egg noodles. Try this Dutch oven beef stroganoff recipe for your next family meal, or serve it on special occasions to wow your guests!
More Beef entree recipes:
- Air Fryer Meatballs
- Beef Barley Soup
- Easy Oven Beef Stew
- Grilled Beef Kabobs
- Instant Pot Beef & Broccoli
- Sheet Pan Nachos
- Air Fryer Hamburgers
- Steak Gyros
- Unstuffed Peppers
If you try this feel good Beef Stroganoff recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
- 1 tablespoon olive oil
- 1 ¼ pounds beef chuck cut into 2-inch cubes
- 1 ½ teaspoon salt divided
- 1 teaspoon black pepper divided
- 24 ounces slice baby bella mushrooms
- 1 onion thinly sliced
- 1 tablespoon apple cider vinegar
- ¼ cup all-purpose flour
- 1 teaspoon paprika
- 2 teaspoons Dijon mustard
- 3 cups beef stock
- 2 tablespoons full-fat Greek yogurt
- 2 tablespoons chopped fresh parsley
- Cooked egg noodles for serving
- Preheat the oven to 325˚F. In a large dutch oven, heat olive oil over medium-high heat. Season the beef with ½ teaspoon salt and ½ teaspoon pepper. Once the oil is shimmering, add beef and sear for about 3 to 4 minutes per side. Remove with a slotted spoon and set aside.
- Add mushrooms and onions to the dutch oven, and season with the remaining salt and pepper. Cook for 6 to 8 minutes, or until the mushrooms have released all their moisture and the onions are golden brown. Add apple cider vinegar to deglaze the pan and cook for about 1 minute.
- Add flour, paprika and Dijon, stirring to coat the onions and mushrooms evenly in flour. Add the beef and beef stock and bring to a boil, then reduce heat to a simmer.
- Transfer the dutch oven to the oven and cook for about 2 ½ hours, or until the beef is very very tender. Remove from heat and whisk in greek yogurt. Garnish with parsley, then serve over egg noodles.
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
So, so good! If you’re on the fence.. just make it!
Thank you so much, Amber!!
Just made it with rice instead !!! Love it
So glad you enjoyed it, Sam!