Mushroom Swiss Steak Pan

Seared round steak with mushrooms and Swiss over mashed potatoes for ten

• Prep: 25 min
• Cook: 35 min
• Serves 8
• Difficulty: medium

Sirloin strips sear fast, simmer with mushrooms and onions in a rich broth base, then finish off heat with sour cream for a silky sauce. Serve over wide egg noodles with parsley.

Why crews like it: Stroganoff is pure comfort after cold calls. The sauce feels indulgent but comes together in one pot plus a noodle boil—manageable even for newer cooks.

Ingredients

• 2.4 lb sirloin steak
• 1.6 lb wide egg noodles
• 1 1/4 lb cremini mushrooms
• 3/4 whole yellow onion
• 3 cloves garlic cloves
• 2.4 cups beef broth
• 1 1/4 cups sour cream
• 1 3/4 tbsp Dijon mustard
• 3.4 tbsp unsalted butter
• 1/4 cup fresh parsley

Instructions

1. Sear the beef: Pat sirloin strips dry and season with salt and pepper. Sear in butter over high heat in batches 30–45 seconds per side until browned but still pink inside. Set aside.
2. Cook mushrooms and onion: In the same pot, sauté mushrooms and onion 8 minutes until moisture evaporates and edges brown. Add garlic and cook 1 minute.
3. Build the sauce: Pour in beef broth and simmer 5 minutes, scraping fond from the bottom. Whisk Dijon into sour cream, then stir off heat into the warm broth until smooth.
4. Cook the noodles: Boil egg noodles in salted water until al dente, about 8 minutes. Drain and toss with a tablespoon of butter.
5. Combine and serve: Return beef and any juices to sauce and warm 2 minutes—do not boil. Serve noodles topped with stroganoff and parsley at the line.

Tonight's spread

• Stroganoff over noodles with crusty bread for sauce mopping.
• Simple cucumber salad with dill for a cool contrast.

Hall tips

• Partially freeze sirloin 20 minutes for easier thin slicing.
• If sauce breaks, whisk in a spoonful of cold sour cream off heat to bring it back.
• Frozen peas stirred in at the end add color and stretch the dish cheaply.

Meal prep

Slice beef against the grain thin for tender bites. Stir sour cream off heat so it does not break. Hold sauce and noodles separately if holding more than 30 minutes.

Leftovers

• Reheat gently with splash of broth—microwave on medium, not full blast.
• Fill baked potato skins with stroganoff and melted cheese.

• Large Dutch oven
• Stock pot
• Tongs
• Whisk
• Chef knife

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