Let’s dive into one of the most comforting, soul-satisfying dishes you can make at home: Beef Stroganoff with Cream of Mushroom Soup. Imagine tender strips of beef, coated in a luscious, creamy mushroom sauce, all served over a bed of fluffy egg noodles or rice. This is the kind of meal that makes you want to curl up at the dinner table with a warm forkful and savor every bite.
What makes this version of Stroganoff so special is the simplicity and accessibility of using cream of mushroom soup. Traditional Stroganoff recipes often require making a rich roux and simmering fresh mushrooms in cream, which is delicious but time-consuming. With cream of mushroom soup, you get all that creamy, earthy flavor in a fraction of the time-perfect for weeknight dinners or last-minute gatherings.
Whether you’re cooking for family, friends, or just yourself, this recipe strikes the perfect balance of elegance and ease. It’s hearty, satisfying, and utterly irresistible.
Stroganoff With Cream Of Mushroom Soup Recipe
This is your go-to recipe when you want a classic Stroganoff flavor without spending hours in the kitchen. It’s rich, creamy, and packed with flavor, yet incredibly simple to prepare. Let’s break it down.
Ingredients Needed
Here’s a list of everything you’ll need to make this creamy delight:
- Beef: 1 to 1.5 pounds of beef sirloin or tenderloin, thinly sliced into strips
- Cream of Mushroom Soup: 1 can (10.5 oz)
- Onion: 1 medium, finely chopped
- Garlic: 2 cloves, minced
- Butter or Oil: 2 tablespoons, for sautéing
- Beef Broth: 1/2 cup, to enhance flavor and consistency
- Worcestershire Sauce: 1 tablespoon, for that subtle tangy depth
- Sour Cream: 1/2 cup, for that signature creamy finish
- Salt and Pepper: To taste
- Paprika: 1 teaspoon, optional, adds warmth and color
- Egg Noodles or Rice: Cooked, for serving
- Fresh Parsley: Chopped, for garnish
Cooking Instructions
Follow these steps for a perfect, creamy Stroganoff:
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Prepare The Beef
- Slice the beef thinly across the grain for tenderness.
- Season lightly with salt, pepper, and paprika.
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Sauté The Aromatics
- In a large skillet, melt butter over medium heat.
- Add onions and garlic, cooking until fragrant and translucent (about 3-4 minutes).
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Cook The Beef
- Add the beef strips to the skillet in batches to avoid overcrowding.
- Sear quickly on high heat until browned but not fully cooked through (about 2-3 minutes per side). Remove and set aside.
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Build The Sauce
- Reduce heat to medium-low.
- Stir in the cream of mushroom soup and beef broth until smooth.
- Add Worcestershire sauce and bring to a gentle simmer.
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Combine Beef And Sauce
- Return the seared beef to the skillet.
- Simmer for 5-7 minutes until the beef is cooked through and the sauce thickens.
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Finish With Sour Cream
- Lower the heat and stir in the sour cream carefully to avoid curdling.
- Adjust seasoning with salt, pepper, and a little more paprika if desired.
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Serve And Garnish
- Spoon over hot egg noodles or fluffy rice.
- Sprinkle fresh parsley on top for a bright, fresh touch.
Ingredient Insights
- Beef: Sirloin is ideal for Stroganoff due to its tenderness and flavor. Tenderloin is more luxurious but pricier. Avoid chuck or round-they can be tough if overcooked.
- Cream of Mushroom Soup: A time-saver without sacrificing flavor. For extra depth, choose a brand with rich mushroom flavor or even make a homemade version.
- Sour Cream: Adds tang and creaminess. Full-fat sour cream works best to prevent curdling.
- Worcestershire Sauce: Enhances umami and adds a subtle depth. A small splash goes a long way.
Expert Tips
- Don’t overcrowd the pan when searing beef. Overcrowding traps moisture, preventing browning.
- Add sour cream off the heat. This avoids curdling and keeps the sauce silky.
- Simmer gently. Too high heat can toughen the beef.
- Customize your noodles. Wide egg noodles are classic, but rice or even mashed potatoes work beautifully.
- Make it ahead. Stroganoff flavors improve if it sits for a few hours, but always reheat gently.
Recipe Variations
- Chicken Stroganoff: Substitute beef with chicken breast or thighs for a lighter version.
- Vegetarian Stroganoff: Use hearty mushrooms like portobello or cremini and vegetable broth instead of beef.
- Spicy Twist: Add a pinch of cayenne or smoked paprika for subtle heat.
- Wine Upgrade: Deglaze the pan with a splash of white wine before adding soup for extra complexity.
Final Words
This Stroganoff with Cream of Mushroom Soup is the ultimate comfort food. It’s rich, creamy, and full of flavor, yet simple enough to whip up on a busy weeknight. Each bite balances tender beef with a velvety mushroom sauce, perfectly complemented by the tang of sour cream.
It’s the kind of dish that warms your soul, impresses your dinner guests, and never fails to satisfy. Whether you stick to the classic recipe or try one of the variations, you’re guaranteed a winner at the table.
FAQs
What Ingredients Do I Need For Stroganoff With Cream Of Mushroom Soup?
The basic ingredients for stroganoff with cream of mushroom soup include beef (often sirloin or stew meat), cream of mushroom soup, onion, garlic, beef broth, sour cream, butter, flour, and seasonings like salt, pepper, and paprika. You can also add mushrooms for extra flavor.
Can I Use Chicken Instead Of Beef In Stroganoff With Cream Of Mushroom Soup?
Yes, you can use chicken instead of beef in this recipe. Chicken breast or thighs work well as a substitute. Just ensure you adjust the cooking time as chicken cooks faster than beef.
Can I Make Stroganoff With Cream Of Mushroom Soup Without Sour Cream?
While sour cream adds a rich and tangy flavor, you can substitute it with Greek yogurt, heavy cream, or even cream cheese if necessary. These alternatives will still provide a creamy texture but with slightly different flavors.
How Do I Thicken Stroganoff With Cream Of Mushroom Soup?
To thicken your stroganoff, you can either add more flour (mixed with a little water) to the sauce, or cook the sauce on low heat to reduce it and achieve a thicker consistency. You can also use cornstarch mixed with water if you prefer a gluten-free option.
Is Stroganoff With Cream Of Mushroom Soup A Quick Recipe?
Yes, stroganoff with cream of mushroom soup is a quick recipe. It typically takes around 30 to 45 minutes to prepare, making it a great option for a weeknight dinner or when you’re short on time.
Can I Prepare Stroganoff With Cream Of Mushroom Soup In Advance?
Yes, stroganoff can be prepared ahead of time. You can cook the dish, allow it to cool, and store it in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of broth if needed to bring back the creamy consistency.
What Should I Serve With Stroganoff With Cream Of Mushroom Soup?
Stroganoff with cream of mushroom soup is traditionally served over egg noodles, but you can also serve it with rice, mashed potatoes, or even crusty bread for soaking up the sauce. A side of green vegetables like broccoli or a salad complements the dish well.
Can I Make Stroganoff With Cream Of Mushroom Soup In A Slow Cooker?
Yes, you can make stroganoff in a slow cooker. Combine all the ingredients (except sour cream) in the slow cooker, cook on low for 6-7 hours, and then stir in the sour cream towards the end of cooking for added creaminess.
What If I Don’t Have Cream Of Mushroom Soup? Can I Make A Substitute?
If you don’t have cream of mushroom soup, you can make your own by combining sautéed mushrooms, heavy cream, butter, and flour to create a similar creamy sauce. Alternatively, you can use cream of chicken soup or a homemade white sauce as a substitute.
Can I Make Stroganoff With Cream Of Mushroom Soup Gluten-free?
Yes, you can make stroganoff gluten-free by using gluten-free flour or cornstarch to thicken the sauce. Additionally, ensure the cream of mushroom soup is gluten-free, or make your own from scratch using gluten-free ingredients.