stroganoff cream of mushroom soup recipe

Written ByJenny Smyth Posted on
stroganoff cream of mushroom soup recipe
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The Best stroganoff cream of mushroom soup recipe

I’m so excited to share with you my favorite stroganoff cream of mushroom soup recipe. This dish has been a staple in our household for years, and I’m sure it will become a favorite in yours too. The origin of stroganoff is a topic of debate, but it’s believed to have originated in Russia in the late 19th century.

The dish typically consists of sautéed onions and mushrooms in a creamy sauce, served over egg noodles. My version adds a twist with the addition of fresh herbs and a touch of cream, making it a perfect comfort food for any occasion. Whether you’re looking for a quick and easy weeknight dinner or a special treat for your family, this recipe is sure to please.

I love serving it with a side of crusty bread or over rice for a heartier meal. The best part? It’s incredibly easy to make and requires minimal ingredients, making it perfect for busy home cooks like myself.

I’ve made this recipe countless times, and each time it’s been met with rave reviews from my family. They can’t get enough of the rich, earthy flavor of the mushrooms and the savory taste of the beef broth. And let’s not forget about the convenience factor – this soup is perfect for a quick lunch or dinner on-the-go!

In fact, I often double or triple the recipe so we can enjoy leftovers for days. My kids even request this soup when they come home from school – it’s that good! So if you’re looking for a delicious and satisfying meal that’s sure to become a family favorite, look no further than this stroganoff cream of mushroom soup recipe.

Creamy Mushroom Stroganoff with Cream of Mushroom Soup

Creamy Mushroom Stroganoff with Cream of Mushroom Soup

4.5 from 1384 votes

This stroganoff uses cream of mushroom soup as a shortcut for a rich, velvety sauce. Tender beef and mushrooms simmer in a savory sour cream sauce for a quick and comforting meal.

Prep Time10 mins
Cook Time25 mins
Resting Time0 mins
Total Time35 mins
Servings: 4Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Stroganoff

1 lb beef sirloin, thinly sliced
2 tbsp all-purpose flour
1/2 tsp salt
1/4 tsp black pepper
2 tbsp vegetable oil
1 medium onion, chopped
8 oz cremini mushrooms, sliced
2 cloves garlic, minced
1 can (10.5 oz) condensed cream of mushroom soup
1/2 cup beef broth
1/2 cup sour cream
1 tbsp Worcestershire sauce
1/2 tsp paprika
Cooked egg noodles or rice for serving
Fresh parsley for garnish

👨‍🍳Directions

1In a mixing bowl, toss the sliced beef with flour, salt, and pepper until evenly coated.
2Heat the vegetable oil in a large skillet over medium-high heat until shimmering.
3Add the beef in a single layer and cook for 2 to 3 minutes per side until browned and cooked through.
4Transfer the beef to a plate and set aside.
5Reduce heat to medium and add the chopped onion and sliced mushrooms to the skillet.
6Cook for 5 to 7 minutes, stirring occasionally, until the mushrooms are golden and the onions are translucent.
7Add the minced garlic and cook for 1 minute until fragrant.
8Stir in the cream of mushroom soup, beef broth, Worcestershire sauce, and paprika, scraping up any browned bits from the bottom of the pan.
9Bring the sauce to a gentle simmer over medium heat, then reduce heat to low.
10Cook for 5 minutes, stirring occasionally, until the sauce thickens slightly.
11Return the cooked beef to the skillet and stir in the sour cream.
12Cook for 2 to 3 minutes over low heat, just until heated through, without letting the sauce boil.
13Taste and adjust seasoning with salt and pepper if needed.
14Serve the stroganoff immediately over hot cooked egg noodles or rice.
15Garnish with fresh chopped parsley.

🔧Equipment

Large skillet or frying pan
Mixing bowl
Wooden spoon or spatula
Measuring cups and spoons
Knife and cutting board

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 22g💛Saturated Fat: 8g❤️Cholesterol: 75mg🧂Sodium: 980mg🌾Total Carbs: 28g🥦Dietary Fiber: 2g🍬Sugars: 5g🥩Protein: 28g

📝Notes

For a lighter version, use reduced-fat cream of mushroom soup and low-fat sour cream. You can also substitute ground beef or turkey for the sirloin.

Watch Video Of How Creamy Mushroom Stroganoff with Cream of Mushroom Soup Works

This stroganoff cream of mushroom soup recipe is perfect for any occasion – whether you’re looking for a comforting meal after a long day or a hearty treat for your family. The best part?

It’s incredibly easy to make and requires minimal ingredients, making it perfect for busy home cooks like myself. One thing that sets this recipe apart is its ability to be customized to suit your taste preferences – feel free to add your own favorite ingredients or swap out different types of noodles.

And don’t worry about leftovers; this soup freezes beautifully so you can enjoy it again another time.

❓ Frequently Asked Questions About Creamy Mushroom Stroganoff with Cream of Mushroom Soup

Q: What is stroganoff?

A: Stroganoff is a Russian dish made with sautéed onions and mushrooms in a creamy sauce, typically served over egg noodles.

Q: Can I use fresh herbs instead of dried herbs?

A: Yes, you can use fresh herbs like parsley or dill instead of dried herbs. Just be sure to chop them finely before adding them to the pot.

Q: Can I make this soup in advance?

A: Yes, you can make this soup up to 24 hours in advance and store it in the fridge until ready to serve.

Q: What type of noodles should I use?

A: You can use any type of noodle you like – egg noodles are classic, but other options like rice noodles or even zucchini noodles work well too.

Q: Can I add other ingredients to customize the flavor?

A: Yes, feel free to add your own favorite ingredients like diced bell peppers or sliced cooked chicken to suit your taste preferences.

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