Beef Stroganoff Cream Of Mushroom Soup Recipe

Ah, Beef Stroganoff-it’s the kind of dish that feels like a warm hug on a chilly evening. A classic comfort food that effortlessly combines tender beef, a creamy sauce, and earthy mushrooms into a meal that’s both rich and satisfying. While the traditional version of Beef Stroganoff is often made with a variety of ingredients and steps, using Cream of Mushroom Soup as a shortcut makes this dish not only easier but still packed with flavor.

This recipe is perfect for busy weeknights, yet still elegant enough for a special dinner. Whether you’re a seasoned chef or someone who just wants a hearty meal without spending hours in the kitchen, Beef Stroganoff with Cream of Mushroom Soup is a game-changer.

So, grab your apron, because we’re diving into the ultimate guide to making this creamy, savory masterpiece.

Beef Stroganoff Cream Of Mushroom Soup Recipe

Here’s the magic formula for an effortless, yet scrumptious Beef Stroganoff:

This version uses Cream of Mushroom Soup to form the base of the sauce, creating a creamy, velvety texture with minimal effort. You still get that mouthwatering, savory, and slightly tangy flavor from the beef and mushrooms, but with the added convenience of the soup.

Ready? Let’s get started.

Ingredients Needed

For this dish, you won’t need a ton of ingredients, and most of them are kitchen staples. Here’s your shopping list:

Main Ingredients

• Beef (preferably sirloin or tenderloin): About 1 lb of thinly sliced beef. Sirloin is a great option because it’s tender and cooks quickly. If you’re on a budget, flank steak works too.
• Cream of Mushroom Soup: One can (10.5 oz) of condensed cream of mushroom soup. This is the heart of your sauce, adding creaminess and that delicious earthy flavor.
• Mushrooms (fresh): About 8 oz of fresh mushrooms, preferably button or cremini. These mushrooms will provide that deep, meaty umami flavor.
• Onion: 1 medium onion, finely chopped. A little bit of sharpness from the onion complements the richness of the cream sauce.
• Beef Broth: About 1 cup, adding depth and richness to the sauce. You can use chicken broth if that’s what you have on hand, though beef broth is preferable for that extra meaty flavor.
• Sour Cream: 1/2 cup of sour cream. This adds a slight tanginess that balances the richness of the sauce.
• Garlic: 2 cloves, minced. A touch of garlic goes a long way in boosting the overall flavor of the dish.
• Butter and Olive Oil: For sautéing the beef and vegetables. A mix of both adds richness and prevents the butter from burning at high heat.
• Seasoning: Salt, pepper, and any herbs you love-like thyme or parsley. These simple seasonings let the flavors of the beef and mushrooms shine.

Cooking Instructions

1. Prepare The Beef

   • Slice the beef into thin strips against the grain. This ensures it remains tender when cooked.

2. Sauté The Vegetables

   • In a large skillet or pan, heat 2 tablespoons of butter and 1 tablespoon of olive oil over medium-high heat.
   • Add the chopped onion and garlic. Sauté until the onion is translucent, about 3-4 minutes.
   • Toss in the sliced mushrooms and cook for another 5-6 minutes until they release their moisture and become golden brown.

3. Cook The Beef

   • Push the mushrooms and onions to the side of the pan, then add the beef. Cook the beef strips for about 3-5 minutes, just until they are browned on all sides. Don’t overcook; you want the beef to stay tender.

4. Combine With Soup And Broth

   • Stir in the cream of mushroom soup and beef broth. Mix everything together until the beef is fully coated in the creamy sauce.
   • Let it simmer for 5-7 minutes to allow the flavors to meld. You can adjust the consistency with a little more broth if you prefer a thinner sauce.

5. Add The Sour Cream

   • Stir in the sour cream, and season with salt, pepper, and any herbs of your choice. Stir until the sauce is smooth and creamy.
   • Simmer for an additional 2-3 minutes to heat everything through.

6. Serve

   • Serve the Beef Stroganoff over your choice of noodles (egg noodles are a classic) or rice. Garnish with fresh parsley or thyme for an extra pop of color and flavor.

Ingredient Insights

Beef

The key to a great Beef Stroganoff lies in the beef. You want it tender, so cuts like sirloin, tenderloin, or even flank steak work well because they cook quickly and stay soft. If you use a tougher cut, just be sure to cook it gently to avoid chewing through leather.

Cream Of Mushroom Soup

This ingredient acts as a shortcut, providing both the creamy texture and the earthy mushroom flavor that defines the dish. While fresh mushrooms are also used, the soup adds depth without hours of slow cooking.

Mushrooms

Fresh mushrooms add a meaty texture to the dish, and their earthy flavor balances the richness of the cream sauce. Don’t skip these! They’re integral to creating the authentic Stroganoff vibe.

Sour Cream

Sour cream brings a slight tanginess that cuts through the richness of the cream sauce. It’s the finishing touch that gives this dish its signature flavor.

Expert Tips

• Browning the Beef: When cooking the beef, don’t crowd the pan. If necessary, cook in batches. This ensures that the beef sears properly and doesn’t steam.
• Use a Good Beef Broth: The broth is what brings a lot of flavor to the sauce. Choose a high-quality beef broth (or stock) for a deeper taste. If you’re in a pinch, low-sodium options are available and can help control the saltiness of the dish.
• Don’t Overcook the Beef: Beef Stroganoff is all about tender beef. Once the beef is browned, don’t let it cook too long in the sauce. It’s meant to be just barely cooked through when mixed with the creamy sauce.
• Make it Ahead: Beef Stroganoff can be made ahead of time. The flavors only improve as it sits! Store it in the fridge for up to 2-3 days and reheat gently on the stove.

Recipe Variations

While this classic Beef Stroganoff recipe is already quite delicious, there are a few ways you can change it up to suit your tastes or dietary preferences.

• Vegetarian Version: Replace the beef with hearty vegetables like eggplant, portobello mushrooms, or even tofu for a vegetarian version. You can still use the cream of mushroom soup to keep the texture rich.
• Different Sauces: Swap out the cream of mushroom soup for a cream of onion or even a cream of chicken soup for a twist. You could also make a more homemade mushroom sauce with heavy cream and sautéed mushrooms if you prefer something fresher.
• Spicy Kick: For those who love a little heat, consider adding some crushed red pepper flakes or a dash of hot sauce to the sauce. This will give your Beef Stroganoff a zesty, spicy twist.
• Use a Slow Cooker: If you’re in the mood for a more hands-off approach, throw the beef, mushrooms, onions, and broth into a slow cooker and let it simmer all day. Add the cream of mushroom soup and sour cream at the end for a creamy, delicious finish.

Final Words

Beef Stroganoff with Cream of Mushroom Soup is one of those dishes that feels like a luxury without the labor-intensive preparation. The beauty of this recipe is that it blends the convenience of canned soup with the heartiness of fresh ingredients like beef and mushrooms, resulting in a satisfying meal that won’t take all day to prepare.

It’s also a versatile dish, meaning you can adjust the ingredients and flavors to match your taste or dietary preferences, making it a go-to recipe for so many occasions. Whether you’re looking for a comforting family meal or a quick dinner after a busy day, this Beef Stroganoff is sure to hit the spot.