beef stroganoff with mushroom soup recipe

Written ByJenny Smyth Posted on
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The Best beef stroganoff with mushroom soup recipe

I have been making beef stroganoff for my family for years, and this version using mushroom soup is by far our favorite. It is a simple and comforting dish that comes together quickly on busy weeknights. The creamy sauce is rich and satisfying, and the beef comes out tender every time.

My kids always ask for seconds, and I love that I can get a hearty meal on the table without a lot of fuss. This recipe is perfect for everyday dinners because it uses ingredients I usually have on hand. Canned mushroom soup adds a deep savory flavor and makes the sauce velvety without needing to make a roux.

The beef cooks right in the sauce, so it stays moist and flavorful. I also like that I can add extra mushrooms or a dollop of sour cream to make it even creamier. Beef stroganoff is a classic dish that originated in Russia, but this version is very American with its use of cream of mushroom soup.

It is a great way to get protein and vegetables into a meal. The mushrooms provide some fiber and vitamins, and the beef gives iron and protein. When served over egg noodles or rice, it is a balanced dinner that fills everyone up.

I often make this on cold winter nights or when I need something warm and filling. It is also a hit at potlucks and family gatherings because it is so comforting. The best part is that it comes together in about 30 minutes, so I am not stuck in the kitchen for hours.

My family loves it, and I am sure yours will too.

Beef Stroganoff with Mushroom Soup

4.7 from 524 votes

This easy beef stroganoff uses cream of mushroom soup for a quick and creamy sauce. Tender beef and mushrooms simmer in a rich gravy that is perfect over egg noodles.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Stroganoff

1 pound beef sirloin, thinly sliced
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
8 ounces mushrooms, sliced
1 can (10.5 ounces) cream of mushroom soup
1/2 cup beef broth
1/2 cup sour cream
1 tablespoon Worcestershire sauce
1/2 teaspoon black pepper
1/4 teaspoon salt
8 ounces egg noodles

👨‍🍳Directions

1Bring a large pot of salted water to a boil over high heat.
2Add the egg noodles and cook according to package directions until al dente, usually about 8 to 10 minutes.
3Drain and set aside.
4While the noodles cook, heat the olive oil in a large skillet over medium high heat.
5Add the sliced beef in a single layer and cook for 2 to 3 minutes per side until browned.
6Remove the beef from the skillet and set aside.
7Reduce the heat to medium and add the chopped onion to the skillet.
8Cook for 3 to 4 minutes until softened, stirring occasionally.
9Add the minced garlic and sliced mushrooms and cook for another 4 to 5 minutes until the mushrooms are golden and have released their liquid.
10Stir in the cream of mushroom soup, beef broth, Worcestershire sauce, black pepper, and salt.
11Bring the sauce to a gentle simmer over medium heat, then reduce the heat to low.
12Cook for 5 minutes, stirring occasionally, until the sauce thickens slightly.
13Return the cooked beef to the skillet along with any juices that have accumulated.
14Stir in the sour cream until fully combined.
15Cook for 2 to 3 minutes over low heat until the beef is heated through and the sauce is creamy.
16Do not let it boil.
17Serve the stroganoff over the cooked egg noodles.
18Garnish with fresh parsley if desired.

🔧Equipment

Large skillet
Large pot
Cutting board
Knife
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

For a richer sauce, use full fat sour cream. You can also add a splash of white wine with the broth for extra flavor. Leftovers keep well in the fridge for up to 3 days.

Watch Video Of How Beef Stroganoff with Mushroom Soup Works

This beef stroganoff with mushroom soup is a recipe I turn to again and again. It is easy to make, uses simple ingredients, and always turns out creamy and delicious.

I love that I can make it ahead of time and reheat it for busy nights. To store leftovers, let the stroganoff cool completely and then put it in a container with a tight lid.

It will keep in the fridge for up to 3 days. When you reheat it, add a little milk or broth to bring back the creamy texture.

Serve it over fresh egg noodles or rice, and it tastes just as good as the first time. This recipe is perfect for family dinners and is always a hit.

❓ Frequently Asked Questions About Beef Stroganoff with Mushroom Soup

1. Can I use a different cut of beef for this recipe?

Yes, you can use beef chuck or round steak instead of sirloin. Just slice it thinly against the grain and cook it a bit longer until tender. The mushroom soup helps keep the meat moist.

2. Can I make this recipe gluten free?

Yes, use gluten free cream of mushroom soup and gluten free egg noodles or serve over rice. Check the labels on your beef broth and Worcestershire sauce to make sure they are gluten free.

3. How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of milk or broth to thin the sauce if needed. You can also microwave it in 30 second bursts, stirring in between.

4. Can I freeze beef stroganoff?

Yes, you can freeze the stroganoff without the noodles for up to 3 months. Let it cool completely, then transfer to a freezer safe container. Thaw in the refrigerator overnight and reheat on the stovetop. Cook fresh noodles when serving.

5. What can I serve with beef stroganoff besides noodles?

This dish is great over rice, mashed potatoes, or even with crusty bread to soak up the sauce. You can also serve it with a side of steamed green beans or a simple salad for a complete meal.

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