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.
Equipment
- Large skillet
- - Medium pot
- Knife and spoon
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
Instructions
- Cook egg noodles until al dente. Drain and set aside.
- In skillet, heat oil over medium-high. Sear beef strips 2–3 min per side. Remove and set aside.
- In same skillet, cook onion until soft (4–5 min).
- Add soup, Worcestershire, garlic powder, paprika, salt, and pepper. Simmer 3–4 min.
- Return beef to skillet. Cook another 5 min. Remove from heat.
- 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
- Add beef broth if sauce is too thick
- Slice beef thinly across the grain for tenderness