Dutch Oven Beef Stroganoff

Ingredients

• 1 - 1.5 lbs beef tips

For the marinade

• 2 TB olive oil

• 2 TB soy sauce

• 1/2 tsp dried rosemary

• 1/2 tsp onion powder

• 1/2 tsp garlic powder

• 1/4 tsp dried dill

• 1/4 tsp smoked paprika

• black pepper to taste

Remaining Ingredients

• 8 oz sliced mushrooms

• 1/2 - 1 onion, sliced (my husband doesn't love onion, so I only use 1/2 of an onion)

• 2 cloves garlic, minced

• 1 stick butter

• 1 1/2 cups beef broth

• 1 TB Worcestershire sauce

• 1/4 cup flour

• 1/2 cup sour cream

• 4 oz cream cheese

• 1 tsp Italian seasoning

• fresh or dried parsley to taste

• salt & pepper to taste, dash of cayenne if you like a little heat

• egg noodles for serving

Instructions

1. Cut meat down into smaller, bite size pieces if needed. Mix together marinade ingredients and pour over meat in a dish. Stir and marinate for 6-10 hours, up to 2 days. The longer the better, as it will tenderize the meat.

2. Heat the dutch oven on medium-high heat. Melt the butter and add mushrooms, onion & garlic. Salt & pepper to taste. Cook until veggies have softened, about 10 minutes, then remove from pot and set aside.

3. Add beef to pot and quickly brown on all sides. Add 1 cup beef broth and bring to a boil. Reduce heat to the lowest setting, cover and simmer for 20 minutes.

4. Combine the remaining beef broth and flour to make a slurry. Add the slurry, veggie mix, Worcestershire sauce, sour cream, cream cheese, Italian seasoning, parsley, salt & pepper to the pot. Stir to combine and simmer uncovered until the mixture has thickened and flavors have married.

5. Serve over egg noodles, or mashed potatoes!

**Alternatively, add all ingredients to a crock pot and cook on low for 6-8 hours. This will make really tender meat, and take a little less of your attention. :)**