Dutch Oven Beef Stroganoff
4 Oz Butter
2 Lbs top round steak well-trimmed and cut into 1/4 to 1/2 inch thick strips
One large onion diced
1 Tablespoon Montreal steak spice
5 garlic cloves finely diced
1/2 cup flour
1 quart beef broth
1/2 teaspoon cayenne pepper
2 tablespoons Worcestershire sauce
8 oz sliced baby Bella mushrooms
12 ounces dried uncooked egg noodles
1 pint sour cream
1/2 cup fresh chopped parsley
2 Tbs fresh chopped chives
Melt butter over medium bottom heat in your 12 inch Deep dutch oven. Add steak and onions. Season with Montreal steak spice. Sauté steak and onions until the onions start to turn translucent. Add garlic and sauce for an additional minute. Add flour and stir rapidly until a light brown roux forms.
Add beef broth cayenne pepper, Worcestershire sauce and mushrooms. Give it all a good mix.
Cover and bake for 60 minutes using 9 coals beneath and 16 coals on top to get 350 degrees in your 12 inch Deep dutch oven.
After 30 minutes, add the egg noodles. Cover and continue baking for another 30 minutes.
Add sour cream and parsley. Give it all a good mix.
Serve in large bowls, garnish with chives and enjoy.