cream of mushroom stroganoff recipe

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

I’ve been making this cream of mushroom stroganoff recipe for years, and it’s always a hit with my family. It’s a classic dish that originated in Russia, but I’ve adapted it to suit my own tastes and preferences. The first time I made it, I was hooked – the combination of tender mushrooms, rich cream, and savory beef is just irresistible.

Since then, I’ve tweaked the recipe to make it healthier and more convenient for busy weeknights. My kids love it when I serve it over egg noodles or rice, and my husband asks for seconds every time. As for me, I adore the way the flavors meld together in the slow cooker – it’s the perfect comfort food after a long day.

And the best part? It’s ridiculously easy to make! Just throw all the ingredients in the pot, let it cook all day, and voila – a delicious meal that’s ready in minutes.

Plus, it’s a great way to get some veggies into my kids’ diets – they’ll never even notice they’re eating mushrooms and onions. In fact, my youngest son loves this recipe so much that he requests it every time we have dinner at his grandparents’ house. And as for me?

Well, let’s just say that this cream of mushroom stroganoff has become a staple in our household – we make it at least once a week during the fall and winter months when mushrooms are at their peak freshness.

Cream of Mushroom Stroganoff

4.8 from 716 votes

A rich and comforting twist on classic stroganoff, this dish uses cream of mushroom soup for a velvety sauce. It combines tender mushrooms and savory beef in a creamy, tangy sauce served over egg noodles.

Prep Time10 mins
Cook Time25 mins
Resting Time0 mins
Total Time35 mins
Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Stroganoff

1 lb beef sirloin, thinly sliced
2 tablespoons olive oil
1 medium onion, diced
8 oz cremini mushrooms, sliced
2 cloves garlic, minced
1 can (10.5 oz) cream of mushroom soup
1/2 cup sour cream
1/2 cup beef broth
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
Salt and black pepper to taste
2 tablespoons fresh parsley, chopped (for garnish)

For Serving

8 oz egg noodles
2 tablespoons butter (optional, for 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, about 6 to 8 minutes.
3Drain the noodles in a colander and toss with butter if desired; set aside.
4While the noodles cook, heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering.
5Add the sliced beef in a single layer and cook without stirring for 2 minutes until browned, then stir and cook for another 1 to 2 minutes until just cooked through.
6Transfer the beef to a plate and set aside.
7Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet.
8Add the diced onion and cook, stirring occasionally, for 3 to 4 minutes until softened and translucent.
9Add the sliced mushrooms and cook for 5 to 6 minutes, stirring occasionally, until they release their liquid and begin to brown.
10Stir in the minced garlic and cook for 30 seconds until fragrant.
11Pour in the beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the skillet with a wooden spoon.
12Let the mixture simmer for 2 minutes to reduce slightly.
13Reduce the heat to low and stir in the cream of mushroom soup, sour cream, and Dijon mustard until the sauce is smooth and well combined.
14Season with salt and black pepper to taste.
15Return the cooked beef to the skillet and stir gently to coat.
16Let the stroganoff simmer on low for 2 to 3 minutes until heated through, but do not let it boil.
17Serve the stroganoff over the prepared egg noodles.
18Garnish each serving with a sprinkle of fresh parsley for color and freshness.

🔧Equipment

Large skillet
Large pot
Colander
Cutting board
Chef’s knife
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 22g💛Saturated Fat: 9g❤️Cholesterol: 85mg🧂Sodium: 780mg🌾Total Carbs: 40g🥦Dietary Fiber: 2g🍬Sugars: 5g🥩Protein: 28g

📝Notes

For a lighter version, use reduced-fat cream of mushroom soup and Greek yogurt instead of sour cream. You can also substitute ground beef or turkey for the sirloin, adjusting cooking time as needed.

Watch Video Of How Cream of Mushroom Stroganoff Works

I’m so glad you asked about storage and reheating ideas! This cream of mushroom stroganoff recipe makes great leftovers – simply refrigerate or freeze until you’re ready to reheat.

When reheating, be sure to stir frequently so that all parts heat evenly without burning any bits around edges etc… As far as serving goes?

Serve over egg noodles or rice; garnish with chopped parsley sprigs if desired; enjoy as-is without additional toppings other than maybe some crusty bread on side… My family loves when we have leftover soup later turned into different meals throughout week – saving us money while reducing food waste too!

❓ Frequently Asked Questions About Cream of Mushroom Stroganoff

1. Can I use a different type of meat in this cream of mushroom stroganoff?

Yes, you can easily swap the beef for ground turkey, chicken, or even pork. For a vegetarian version, use extra mushrooms or a plant based ground meat substitute. Just adjust the cooking time so the meat is fully cooked through before adding the soup.

2. Do I have to use cream of mushroom soup or can I make my own?

You can absolutely make your own cream of mushroom soup from scratch if you prefer. Saute fresh mushrooms in butter, then whisk in flour and milk to create a thick sauce. However, using canned soup saves time and still gives a great result, so it is up to you.

3. What is the best pasta to serve with this stroganoff?

Egg noodles are the classic choice because they hold the creamy sauce well. You can also use rice, mashed potatoes, or even wide pappardelle pasta. Just cook the pasta al dente so it does not get mushy when mixed with the sauce.

4. How can I make this recipe gluten free?

Use a gluten free cream of mushroom soup and serve the stroganoff over rice, quinoa, or gluten free pasta. Check the labels on your beef broth and Worcestershire sauce to ensure they are gluten free as well. The rest of the ingredients are naturally gluten free.

5. Can I freeze leftovers of cream of mushroom stroganoff?

Yes, you can freeze this stroganoff in an airtight container for up to three months. The sauce may separate slightly when thawed, so stir it well while reheating. For best results, freeze the stroganoff without the pasta and cook fresh noodles when you serve it again.

6. What can I add to make the sauce thicker or thinner?

If the sauce is too thick, stir in a little extra beef broth or milk until it reaches your desired consistency. If it is too thin, let it simmer uncovered for a few more minutes to reduce, or mix a teaspoon of cornstarch with cold water and stir it in.

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