BEEF STROGANOFF DUTCH OVEN RECIPES

Steps:

• Heat oil and butter in a large pot over medium-high heat. Brown meat in two batches, setting aside on a plate when brown. Cut pieces in half. Set aside. Add diced onions to the pot. Stir and cook for two or three minutes until softened, then add garlic for another minute. Pour in beer and beef stock, then add Worcestershire, tomato paste, paprika, salt, pepper, and sugar. Add beef back into the pot. Stir to combine. Cover and simmer for 1 1/2 to 2 hours.  *UPDATE: The liquid should cook down to a thicker state. If it gets too thick/reduces too much, add additional water as needed.  Add carrots and potatoes, then cover and cook for an additional 30 minutes. (If stew gets dry, just add a cup of hot water at a time to replenish the liquid.) Taste and adjust seasonings as needed. Serve in bowls next to crusty French bread. Sprinkle with minced parsley, if desired.

Steps:

• In a 6-quart (5 L) Dutch oven, heat olive oil. Add mushrooms and season with salt and pepper.
• Add the onions and garlic. Cook until onions are translucent.
• Add the ground beef and cook until brown. Stir in the paprika.
• Add beef stock and egg noodles. Give it a stir and cover. Simmer for 15-20 minutes. Lower the heat.
• Add the sour cream and cornstarch slurry. Stir until thickened.
• Serve and garnish with parsley.
• Enjoy!