Rich Beef Stroganoff with Cream of Mushroom

Rich beef stroganoff with cream of mushroom is a timeless comfort dish that blends tender strips of seared beef with a creamy, savory mushroom sauce—all served over a bed of buttery egg noodles. This one-skillet classic is deeply satisfying and surprisingly simple to prepare, thanks to the convenience of canned cream of mushroom soup.

Perfect for weeknight dinners or weekend comfort meals, this version delivers rich flavor without the fuss. If you’re craving something hearty, homestyle, and fast—this is the stroganoff recipe you’ll keep coming back to.

Why You’ll Love This Beef Stroganoff

this recipe

• 🕒 Quick and easy – Ready in under 1 hour
• 🍄 Creamy and savory – Mushroom soup creates a rich, velvety sauce
• 🥩 Tender beef strips – Pan-seared for maximum flavor
• 🍜 Family-approved – A satisfying meal everyone will love
• 🧂 One-pan friendly – Less cleanup, more taste

Ingredients

• 8 oz egg noodles
• 1 lb beef sirloin or round, thinly sliced into strips
• 1 tbsp vegetable oil
• 1 medium onion, finely chopped
• 1 can (10.5 oz) condensed cream of mushroom soup
• 1 tbsp Worcestershire sauce
• 1 tsp garlic powder
• 1 tsp paprika
• ½ tsp salt (or to taste)
• ¼ tsp black pepper
• 1 tbsp sour cream (or plain Greek yogurt)
• Fresh parsley, for garnish (optional)

Instructions

Step 1: Cook the Noodles

1. Bring a large pot of salted water to a boil.
2. Cook the noodles according to package directions until al dente.
3. Drain and set aside. Drizzle with a little oil to prevent sticking.

Step 2: Brown the Beef

1. Heat vegetable oil in a large skillet over medium-high heat.
2. Add beef strips in a single layer. Sear for 2–3 minutes per side, until browned.
3. Remove beef from skillet and set aside.

Step 3: Sauté the Onion

1. In the same skillet, reduce heat to medium.
2. Add the chopped onion and cook until soft and translucent, about 4–5 minutes.

Step 4: Make the Sauce

1. Add cream of mushroom soup, Worcestershire sauce, garlic powder, paprika, salt, and pepper to the onions.
2. Stir well and bring to a gentle simmer for 3–4 minutes.

Step 5: Return Beef & Finish

1. Return the cooked beef and its juices to the skillet.
2. Simmer together for another 5 minutes, until beef is cooked through and the sauce is thickened.
3. Remove from heat and stir in sour cream until smooth.

Step 6: Serve

Serve the beef stroganoff hot over cooked egg noodles. Garnish with fresh parsley if desired.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4
• Skill Level: Easy to moderate

Nutrition Facts (Per Serving – Approximate)

• Calories: 387
• Protein: 19g
• Carbohydrates: 40g
• Fat: 18g
• Fiber: 2g
• Sodium: 780mg

Nutrition may vary depending on the exact ingredients and serving sizes used.

Rich Beef Stroganoff with Cream of Mushroom

A hearty, creamy beef stroganoff made with tender beef and cream of mushroom soup. A weeknight classic packed with flavor and comfort.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: dinner

Cuisine: American

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

• – 8 oz egg noodles
• – 1 lb beef sirloin or round thinly sliced
• – 1 tbsp vegetable oil
• – 1 medium onion chopped
• – 1 can 10.5 oz cream of mushroom soup
• – 1 tbsp Worcestershire sauce
• – 1 tsp garlic powder
• – 1 tsp paprika
• – ½ tsp salt
• – ¼ tsp black pepper
• – 1 tbsp sour cream
• – Fresh parsley optional

Equipment

• Large skillet
• – Medium pot
• Knife and spoon

Method

 

1. Cook egg noodles until al dente. Drain and set aside.
2. In skillet, heat oil over medium-high. Sear beef strips 2–3 min per side. Remove and set aside.
3. In same skillet, cook onion until soft (4–5 min).
4. Add soup, Worcestershire, garlic powder, paprika, salt, and pepper. Simmer 3–4 min.
5. Return beef to skillet. Cook another 5 min. Remove from heat.
6. Stir in sour cream. Serve over noodles. Garnish with parsley.

Notes

– Use full-fat sour cream for creaminess
– Add beef broth if sauce is too thick
– Slice beef thinly across the grain for tenderness

Tips & Tricks

• 🥩 Slice beef thinly across the grain for tenderness.
• 🍳 Don’t overcrowd the pan when browning the beef—do it in batches if needed.
• 🌿 Add a splash of beef broth if the sauce is too thick.
• ❄️ Don’t boil after adding sour cream to avoid curdling—stir it in off heat.
• 🧂 Taste before adding salt—Worcestershire and the soup already add plenty of seasoning.

Ingredient Swaps & Variations

• Protein alternatives: Use ground beef, turkey, or even mushrooms for a vegetarian version.
• Soup base: Try cream of celery or homemade mushroom sauce if avoiding canned soups.
• Creaminess: Add ¼ cup cream cheese for extra richness.
• Noodle options: Swap egg noodles for rice, mashed potatoes, or cauliflower mash.

What to Serve With It

• 🥬 Steamed broccoli, peas, or green beans
• 🥗 A simple green salad with vinaigrette
• 🥖 Garlic bread or warm dinner rolls
• 🍷 Wine pairing: Pinot Noir or Cabernet Sauvignon

Storage & Reheating

• Refrigerate: Store leftovers in an airtight container for up to 4 days.
• Freeze: Freeze cooled stroganoff (without noodles) for up to 2 months.
• Reheat: Warm gently on stovetop or microwave in 1-minute intervals, stirring frequently.