This Beef Stroganoff with Cream of Mushroom Soup is the ultimate comfort food — creamy, savory, and hearty, yet simple enough to whip up on a busy weeknight.
Tender bites of sirloin are cooked with earthy mushrooms and onions, then coated in a luscious sauce made from condensed cream of mushroom soup, sour cream, and a touch of tomato paste for depth.
It’s a classic one-pan meal that’s ready in just 30 minutes and tastes like it’s been simmering all day.
Serve it over buttery egg noodles, fluffy rice, or creamy mashed potatoes for a dinner that everyone will devour.
Why You’ll Love This Recipe
- ✅ Quick & Convenient: Ready in 30 minutes — perfect for weeknights.
- ✅ One-Pot Meal: Minimal cleanup since everything cooks in one skillet.
- ✅ Rich & Creamy: The cream of mushroom soup and sour cream create a velvety, flavorful sauce.
- ✅ Budget-Friendly: Uses top sirloin, an economical yet tender cut of beef.
- ✅ Family Favorite: Comforting, hearty, and loved by both kids and adults.
- ✅ Make-Ahead Friendly: Reheats beautifully for easy leftovers.
Tools You’ll Need
- Large skillet or sauté pan
- Sharp chef’s knife
- Cutting board
- Mixing bowls
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Tongs or slotted spoon (for turning beef pieces)
Ingredients
- 1½ lbs beef sirloin (top sirloin recommended), cut into ¾-inch pieces
- 1 tablespoon all-purpose flour
- 1 teaspoon salt
- 2 tablespoons unsalted butter
- ½ medium yellow onion, chopped
- 8 oz sliced mushrooms (white or cremini)
- ¼ teaspoon garlic powder
- 1 (10½ oz) can condensed cream of mushroom soup
- ½ cup water
- 1 tablespoon tomato paste
- ½ cup sour cream (full fat preferred)
- To serve: cooked egg noodles, rice, or mashed potatoes
Instructions
Step 1: Prepare the Beef
Pat the beef dry with paper towels to ensure it browns well. In a medium bowl, combine the flour and salt, then add the beef pieces and toss to coat evenly. The flour helps the beef develop a nice sear and slightly thickens the sauce later.
Step 2: Brown the Beef
Melt the butter in a large skillet over medium heat. Add the floured beef pieces in a single layer and cook without stirring for about 2–3 minutes, allowing a golden crust to form on one side. Gently flip the pieces and cook for another 2–3 minutes until browned on the other side. Remove the beef from the skillet and set aside, leaving the flavorful drippings behind.
Step 3: Sauté the Vegetables
In the same skillet, add the chopped onion and sliced mushrooms. Sauté for 4–5 minutes, stirring occasionally, until the onions are soft and translucent and the mushrooms are tender and lightly browned. This builds the flavor base for your sauce.
Step 4: Make the Sauce
Add the browned beef back into the skillet along with the cream of mushroom soup, water, tomato paste, and garlic powder. Stir well to combine and ensure all the beef pieces are coated in the creamy sauce.
Step 5: Simmer Gently
Reduce the heat to low and let the mixture simmer for 5–6 minutes, stirring occasionally, until the beef is cooked through but still tender. The sauce will thicken slightly as it simmers.
Step 6: Add the Sour Cream
Remove the skillet from the heat and stir in the sour cream. Adding it last ensures it blends smoothly without curdling. Mix gently until the sauce is creamy and uniform in texture.
Step 7: Serve
Serve the stroganoff immediately over a bed of hot egg noodles, rice, or mashed potatoes. Garnish with freshly chopped parsley for a touch of color and freshness.
Variations
- Ground Beef Stroganoff: Substitute the sirloin with 1 lb of lean ground beef. Cook it fully before adding other ingredients.
- No-Mushroom Version: Skip the mushrooms if you prefer a smoother sauce.
- Extra Creamy Stroganoff: Add 2 extra tablespoons of sour cream or a splash of heavy cream at the end.
- Herb Upgrade: Stir in ½ teaspoon of dried thyme or parsley for an aromatic touch.
- Richer Flavor: Deglaze the pan with a splash of white wine before adding the soup and water.
Frequently Asked Questions
Can I make this ahead of time?
Yes! This dish reheats beautifully. Store leftovers in an airtight container in the refrigerator for up to 4–5 days. Reheat gently on the stovetop or in the microwave until warmed through.
Can I freeze beef stroganoff?
Absolutely. Let the dish cool completely, then store it in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat slowly over low heat.
What’s the best cut of beef to use?
Top sirloin is ideal because it’s both tender and affordable. You can also use boneless ribeye, beef tenderloin, or even ground beef for a more budget-friendly option.
How do I prevent the sour cream from curdling?
Always remove the skillet from heat before stirring in the sour cream. If the mixture is too hot, the dairy can separate.
Serving Suggestions
This rich and creamy Beef Stroganoff pairs perfectly with:
- Buttered egg noodles (the classic choice)
- White or brown rice
- Mashed potatoes for extra comfort
- Crusty baguette slices or cheddar garlic biscuits to mop up the sauce
- Green salad or steamed vegetables for balance
Conclusion
This Beef Stroganoff with Cream of Mushroom Soup is a quick, fuss-free version of a classic dish that doesn’t compromise on flavor.
With tender beef, a creamy mushroom sauce, and comforting noodles, it’s a satisfying weeknight dinner that tastes like home. Once you try it, it’s bound to become a staple in your rotation.
Category: Dinner, Comfort Food, One-Pot Meal, Savory
Beef Stroganoff with Cream of Mushroom Soup
Ingredients
Equipment
Method
- Step 1: Prepare the Beef. Pat the beef dry with paper towels to ensure it browns well. In a medium bowl, combine the flour and salt, then add the beef pieces and toss to coat evenly. The flour helps the beef develop a nice sear and slightly thickens the sauce later.
- Step 2: Brown the Beef. Melt the butter in a large skillet over medium heat. Add the floured beef pieces in a single layer and cook without stirring for about 2–3 minutes, allowing a golden crust to form on one side. Gently flip the pieces and cook for another 2–3 minutes until browned on the other side. Remove the beef from the skillet and set aside, leaving the flavorful drippings behind.
- Step 3: Sauté the Vegetables. In the same skillet, add the chopped onion and sliced mushrooms. Sauté for 4–5 minutes, stirring occasionally, until the onions are soft and translucent and the mushrooms are tender and lightly browned. This builds the flavor base for your sauce.
- Step 4: Make the Sauce. Add the browned beef back into the skillet along with the cream of mushroom soup, water, tomato paste, and garlic powder. Stir well to combine and ensure all the beef pieces are coated in the creamy sauce.
- Step 5: Simmer Gently. Reduce the heat to low and let the mixture simmer for 5–6 minutes, stirring occasionally, until the beef is cooked through but still tender. The sauce will thicken slightly as it simmers.
- Step 6: Add the Sour Cream. Remove the skillet from the heat and stir in the sour cream. Adding it last ensures it blends smoothly without curdling. Mix gently until the sauce is creamy and uniform in texture.
- Step 7: Serve. Serve the stroganoff immediately over a bed of hot egg noodles, rice, or mashed potatoes. Garnish with freshly chopped parsley for a touch of color and freshness.
Notes
Hey there! I’m Steffan, the food lover and creator behind Biteblis.com. Thank you for stopping by! I hope you’ll explore, get inspired, and find something delicious to cook up at home. My mission is simple: to spread joy through food, one tasty bite at a time. For more info, visit About Us.