cream of mushroom soup beef stroganoff recipe

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

I’ve been making this cream of mushroom soup beef stroganoff recipe for years, and it’s always a hit with my family. The dish originated in Russia, where it’s known as ‘Beef Stroganov,’ named after the count who popularized the recipe in the 19th century.

It’s a hearty, comforting meal that’s easy to make and can be served over egg noodles or rice. The key to making this recipe is to use high-quality ingredients, especially the mushrooms and beef.

I like to use button mushrooms or cremini mushrooms for their rich flavor and tender texture. For the beef, I use a combination of ground beef and sirloin steak, which adds depth and texture to the dish.

To make the sauce, I use a store-bought cream of mushroom soup mixed with some chicken broth and Dijon mustard. This gives the sauce a rich, creamy flavor that coats the noodles or rice perfectly.

One of my favorite things about this recipe is that it’s so versatile – you can serve it as a main course or as a side dish. My kids love it when I serve it with some steamed vegetables on the side.

And because it’s so easy to make, I can whip it up on a weeknight when I’m short on time.

Cream of Mushroom Soup Beef Stroganoff

4.8 from 974 votes

This creamy and savory beef stroganoff gets a shortcut from condensed cream of mushroom soup, making it rich and comforting. Tender strips of beef are simmered in a mushroom sauce with sour cream and served over egg noodles.

Prep Time10 mins
Cook Time25 mins
Resting Time0 mins
Total Time35 mins
Servings: 4Cuisine: InternationalCalories: 480 kcal

🥘Ingredients

For the Stroganoff

1 lb beef sirloin, thinly sliced into strips
2 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
8 oz cremini mushrooms, sliced
1 can (10.5 oz) condensed cream of mushroom soup
1 cup beef broth
1 tsp Worcestershire sauce
1/2 tsp smoked paprika
1/2 cup sour cream
Salt and black pepper to taste
2 tbsp fresh parsley, chopped for garnish

For Serving

8 oz egg noodles, cooked according to package directions

👨‍🍳Directions

1Season the beef strips with salt and pepper.
2Heat olive oil in a large skillet over medium-high heat until shimmering.
3Add the beef in a single layer and sear for 2 to 3 minutes per side until browned but not fully cooked through.
4Transfer the beef to a plate and set aside.
5Reduce the heat to medium and add the onion to the same skillet.
6Cook for 3 to 4 minutes until softened and translucent, stirring occasionally.
7Add the garlic and mushrooms and cook for 5 to 6 minutes until the mushrooms release their liquid and start to brown.
8Stir in the condensed cream of mushroom soup, beef broth, Worcestershire sauce, and smoked paprika.
9Bring the sauce to a gentle simmer over medium heat, then reduce the heat to low.
10Let it cook for 5 minutes, stirring often, until the sauce thickens slightly.
11Return the seared beef and any accumulated juices to the skillet.
12Simmer over low heat for 3 to 4 minutes until the beef is cooked through and tender.
13Remove the skillet from the heat and stir in the sour cream until fully incorporated, making sure the sauce is smooth and creamy.
14Taste the stroganoff and adjust seasoning with salt and pepper if needed.
15Serve immediately over cooked egg noodles, garnished with fresh parsley.
16The sauce should be thick and glossy, coating the noodles and beef evenly.

🔧Equipment

Large skillet
Wooden spoon
Measuring cups and spoons
Cutting board
Chef’s knife

📊Nutrition Facts (per serving)

🔥Calories: 480 kcal🧈Total Fat: 22g💛Saturated Fat: 8g❤️Cholesterol: 85mg🧂Sodium: 980mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 28g

📝Notes

For a lighter version, use low-fat sour cream and reduced-sodium beef broth. You can also add a splash of white wine or a teaspoon of Dijon mustard for extra depth. The sauce thickens as it cools, so if reheating leftovers, add a splash of broth or milk to loosen it.

Watch Video Of How Cream of Mushroom Soup Beef Stroganoff Works

This cream of mushroom soup beef stroganoff recipe is always a good idea for any occasion – whether you’re hosting guests for dinner or just want something comforting after a long day.

My kids love helping me cook this dish because they get to help with stirring and tasting – and they’re always excited when we sit down to eat together after dinner because they know we’ll be having leftovers for days.

❓ Frequently Asked Questions About Cream of Mushroom Soup Beef Stroganoff

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

Yes, you can use sirloin, ribeye, or even ground beef if you are in a pinch. Sirloin is lean and cooks quickly, while chuck is more flavorful but needs a longer simmer to get tender. Just adjust the cooking time based on the cut you choose, and always slice against the grain for the best texture.

2. How do I make the sauce thicker or thinner?

If you want a thicker sauce, let it simmer uncovered for a few extra minutes to reduce, or stir in a tablespoon of flour mixed with water. For a thinner sauce, add a splash of beef broth or milk until it reaches your desired consistency. The cream of mushroom soup already provides a good base, so you only need small adjustments.

3. Can I make this recipe gluten free?

Absolutely, just use a gluten free cream of mushroom soup and serve it over gluten free egg noodles or rice. Also check your Worcestershire sauce, as some brands contain gluten, but many are gluten free. This swap works well and still gives you that creamy, savory flavor.

4. Can I prepare this dish ahead of time?

Yes, you can make the beef stroganoff a day ahead and store it in an airtight container in the fridge. The flavors actually meld together even more overnight, making it taste even better. When you are ready to eat, gently reheat it on the stove over low heat, adding a little milk or broth if it has thickened too much.

5. What can I serve with this beef stroganoff?

Egg noodles are the classic choice, but this dish also works well over rice, mashed potatoes, or even polenta. For a lighter option, serve it over zucchini noodles or cauliflower rice. Add a side of steamed broccoli or a crisp green salad to balance out the richness.

6. How long does leftover beef stroganoff last in the fridge?

Leftovers will stay good for up to three to four days when stored properly in a sealed container. Make sure to cool it down quickly before refrigerating to keep it safe. Reheat only the portion you plan to eat, and avoid reheating multiple times to keep the texture and flavor at its best.

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