Beef Stroganoff with Cream of Mushroom Soup: Easy Recipe 101

If you’re craving something cozy, creamy, and comforting that comes together without a fuss, this Beef Stroganoff with Cream of Mushroom Soup is exactly the kind of dinner you’ll love. It’s the kind of recipe you keep in your back pocket for busy weeknights or when friends drop by and you want something reliably delicious. Expect tender slices of beef nestled in a velvety mushroom sauce with just the right tang, spooned over a fluffy tangle of egg noodles. The cream of mushroom soup adds a shortcut to richness and depth, so you get a from-scratch taste with minimal effort. Let’s make a pot of pure comfort.

What Makes This Beef Stroganoff with Cream of Mushroom Soup So Good

This version balances savory, earthy, and creamy flavors in a way that feels special yet unfussy. You’ll sear the beef until it’s browned and juicy, build flavor with onions, mushrooms, and a touch of Worcestershire, then let cream of mushroom soup and sour cream bring everything together into a silky sauce. It’s straightforward, family-friendly, and stunningly satisfying—a classic for a reason, and an easy win at the table.

Ingredients You’ll Need (and Why They Matter)

• Beef sirloin (1–1.25 lb), thinly sliced: Tender, flavorful, and quick-cooking—ideal for stroganoff.
• Kosher salt and black pepper: Essential seasoning that brings all the flavors into balance.
• Paprika (1/2 tsp, optional): Adds gentle warmth and a subtle smoky-sweet note.
• Wide egg noodles (12 oz): The classic base—soft, slightly springy, and perfect for catching sauce.
• Unsalted butter (2 tbsp): For rich flavor and browning; helps the onions and mushrooms caramelize.
• Olive oil (1 tbsp): Stabilizes the butter so it doesn’t burn during the sear.
• Yellow onion (1 medium), thinly sliced: Adds sweetness and body to the sauce.
• Cremini or button mushrooms (8–12 oz), sliced: Earthy depth and meaty texture to complement the beef.
• Garlic (3 cloves), minced: Savory backbone that brightens the sauce.
• Condensed cream of mushroom soup (1 can, 10.5 oz): The shortcut that delivers creaminess and umami in one swoop.
• Beef broth (1 to 1 1/4 cups): Thins the sauce to the perfect silky consistency and boosts beefy flavor.
• Worcestershire sauce (1–2 tbsp): Adds complexity, saltiness, and a slight sweetness.
• Dijon mustard (1–2 tsp): A classic stroganoff touch for a gently tangy finish.
• Sour cream (1/2 to 3/4 cup): The creamy tang that defines stroganoff’s signature sauce.
• All-purpose flour (1 tbsp, optional): Helps the sauce cling if you like it a bit thicker.
• Dry sherry or white wine (2–3 tbsp, optional): For deglazing and adding subtle sophistication.
• Fresh parsley (2 tbsp), chopped: Bright, fresh note to finish and balance the richness.
• Lemon juice (1 tsp, optional): A tiny hit of acidity that makes the flavors pop.

How to Make It: A Clear, Friendly Walk-Through

1. Prep the beef. Pat the beef dry with paper towels, then slice it thinly against the grain. Season generously with salt, pepper, and paprika (if using). Dry beef browns better, so don’t skip this step.
2. Boil the noodles. Bring a large pot of salted water to a boil. Cook egg noodles according to package directions until just tender. Drain, toss with a small pat of butter to prevent sticking, and set aside.
3. Sear the beef in batches. Heat a large skillet or Dutch oven over medium-high. Add half the butter and all the oil. When shimmering, add half the beef in a single layer. Sear 1–2 minutes per side until browned but still blush in the center. Transfer to a plate and repeat with remaining beef. Don’t overcrowd the pan—browning equals flavor.
4. Sauté the onions. Lower heat to medium. Add remaining butter to the pan. Stir in onions with a pinch of salt and cook 3–4 minutes until softened and lightly golden, scraping up fond (those browned bits) as you go.
5. Cook the mushrooms. Add mushrooms and a pinch of salt. Cook 5–7 minutes, stirring occasionally, until they release their moisture and turn deep golden. If the pan looks dry, add another teaspoon of oil.
6. Add garlic. Stir in garlic and cook 30 seconds, just until fragrant. Don’t let it brown.
7. Deglaze. If using sherry or wine, splash it in now and scrape up anything stuck to the bottom of the pan. Let it reduce by half, 1–2 minutes.
8. Build the sauce. Sprinkle the optional flour over the mushroom mixture and stir for 30 seconds. Add condensed cream of mushroom soup, then whisk in 1 cup beef broth to loosen. Add Worcestershire and Dijon. Bring to a gentle simmer.
9. Simmer and adjust. Let the sauce bubble softly for 3–5 minutes, stirring often, until silky. If it’s too thick, add a splash more broth. Taste and adjust with salt and pepper.
10. Return the beef. Add the seared beef and any accumulated juices back to the pan. Stir and cook 1–2 minutes to warm through—avoid overcooking so the beef stays tender.
11. Finish with sour cream. Remove the pan from the heat. Stir in sour cream until the sauce is smooth and creamy. If you like extra brightness, add a small squeeze of lemon juice. Off the heat is key to prevent curdling.
12. Serve. Spoon the stroganoff over the warm egg noodles. Sprinkle with parsley and enjoy immediately while everything is lush and velvety.

Time & Prep Breakdown: When Dinner Hits the Table

From start to finish, you’re looking at about 45–55 minutes, depending on your chopping speed and how quickly your water boils.

• Prep time: 15–20 minutes (slicing beef, chopping veggies).
• Cook time: 25–35 minutes (boiling noodles, sautéing, simmering the sauce).
• Total time: About 50 minutes.
• Servings: 4 generous bowls.

When is it ready? The sauce should be glossy, thick enough to coat the back of a spoon, and the beef should be just-cooked and tender. As soon as you stir in the sour cream and see a silky, unified sauce, you’re good to serve.

Cook’s Notes and Helpful Tips

• Slice against the grain. Look for the lines running through the meat and cut perpendicular to them. This shortens the muscle fibers and yields a tender bite.
• High heat for searing, then reduce. A hot pan helps develop a flavorful crust on the beef. After searing, you can drop the heat to medium for the vegetables and sauce.
• Don’t crowd the pan. Sear the beef in batches so it browns instead of steaming. It’s the number-one flavor booster.
• Balance the sauce. If the sauce feels heavy, a teaspoon of Dijon or a squeeze of lemon juice brightens it instantly. If it’s too tangy, a splash of broth smooths things out.
• Mind the sour cream. Always stir it in off the heat to prevent curdling. If you’re worried, temper it by whisking a ladle of hot sauce into the sour cream before adding back to the pan.
• Season as you go. A pinch of salt at each stage builds a balanced flavor, so you won’t need to oversalt at the end.
• Make it your own. Prefer rice or mashed potatoes? Serve the stroganoff over either. A handful of peas stirred in at the end adds a sweet pop of color.
• Lean or rich—your choice. Use sirloin or flank for leaner results; use well-trimmed chuck for extra beefiness and a slightly more unctuous sauce.

Your At-a-Glance Nutrition (Per Serving)

These numbers are estimates and can vary based on brands and exact portions, but here’s a general idea for one of four servings (with noodles):

• Calories: ~580–650
• Protein: ~30–35 g
• Carbohydrates: ~50–55 g
• Total fat: ~28–35 g
• Saturated fat: ~12–16 g
• Fiber: ~3–4 g
• Sodium: ~900–1200 mg (varies with broth/soup brands and added salt)

Lighter swaps: Use light sour cream or plain Greek yogurt, low-sodium broth, and whole-wheat or high-fiber noodles to adjust the profile to your needs.

Questions People Often Ask

Can I make this ahead?

Yes, you can cook the sauce (without the sour cream) up to 2 days ahead. Reheat gently, then stir in sour cream just before serving. Cook fresh noodles when you’re ready to eat.

What if I don’t have sirloin?

Flank steak or well-trimmed chuck works nicely. Just slice thinly against the grain. If using chuck, keep slices small and don’t overcook to maintain tenderness.

Can I freeze beef stroganoff?

It freezes best without the sour cream. Freeze the sauce and beef, then thaw and reheat gently; stir in sour cream right before serving to keep it silky.

Wrapping Up: A Cozy Bowl Worth Sharing

There’s something undeniably welcoming about a bowl of Beef Stroganoff with Cream of Mushroom Soup—the kind of meal that invites everyone to lean in, pass the noodles, and take seconds. It’s simple enough for any night of the week, but it tastes like you put real care into it. When you cook this, you’re not just making dinner—you’re making comfort. Enjoy the process, tweak it to your liking, and share it with the people who make your table feel full and warm.