Cooking an entire meal in a single Dutch oven saves time and reduces the number of dishes you have to wash. This beef stroganoff combines tender slices of sirloin, earthy cremini mushrooms, and wide egg noodles in a savory cream sauce.
The noodles simmer directly in the beef broth, absorbing flavor while releasing starches that help thicken the sauce. Stirring in heavy cream and sour cream at the very end creates a smooth, rich finish without curdling.
Why this works
- Browning the beef in small batches prevents the meat from steaming, ensuring a good sear and leaving savory brown bits on the bottom of the pot.
- Cooking the egg noodles in the beef broth infuses them with flavor and releases natural starches to naturally thicken the liquid.
- Adding the dairy off the heat or at a very low simmer prevents the sour cream from separating or curdling in the hot broth.
Ingredients you'll need
- Top sirloin: This cut is tender enough for quick cooking. Slice it thinly against the grain so it remains easy to chew.
- Cremini mushrooms: Also sold as baby bellas, these have a deeper flavor than white button mushrooms. Wipe them clean with a damp cloth instead of soaking them.
- Beef broth: Use a standard or low-sodium beef broth. The broth provides the savory base for the noodles to cook in.
- Egg noodles: Wide or extra-wide egg noodles hold up well to the thick sauce.
- Sour cream and heavy cream: Using both provides a balance of richness and tang. Let the sour cream sit at room temperature for a few minutes so it blends smoothly.
- Dijon mustard: A small amount adds a subtle sharpness that cuts through the rich dairy.
Exact quantities are in the recipe card below.
How to make it
Step 1: Brown the beef
Season the sliced steak with salt and pepper. Sear it quickly in a hot Dutch oven until browned, then remove it to a plate. Cooking it to a safe 145°F (63°C) ensures it stays tender.
Step 2: Sauté the vegetables
Cook the onions and mushrooms in the same pot until they soften and reduce in size. Add the garlic and flour, stirring constantly to cook out the raw flour taste.
Step 3: Simmer the noodles
Pour in the beef broth, scraping up any browned bits from the bottom. Add the egg noodles and simmer them until they are tender and have absorbed most of the liquid.
Step 4: Finish the sauce
Lower the heat and stir in the heavy cream, sour cream, and Dijon mustard. Return the cooked beef to the pot to warm through, then garnish with fresh parsley.
Serve it with
Serve this hearty pasta dish with a simple green salad or a side of roasted vegetables. Maple Roasted Brussels Sprouts With Pecans make a great pairing for a comforting dinner.
Storage and reheating
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth or water to loosen the sauce. Freezing is not recommended because the sour cream sauce may separate and the noodles will become mushy when thawed.
FAQ
Can I use a different cut of beef?
Yes. Flank steak, ribeye, or beef tenderloin work well for quick searing. Avoid tough cuts like chuck roast, which require long, slow braising to become tender.
How do I keep the sour cream from curdling?
Lower the heat before adding the sour cream, and avoid letting the sauce come to a hard boil once the dairy is in the pot.
Can I use a different type of pasta?
Wide egg noodles are traditional and cook quickly. If you use a different pasta shape like penne or fusilli, you will need to increase the simmering time and add more broth.
