Beef Stroganoff with Cream of Mushroom Soup Recipe
This classic Beef Stroganoff recipe features tender sirloin beef cooked in a creamy mushroom sauce made with canned cream of mushroom soup, onions, and garlic powder. Served over egg noodles, this comforting dish is quick and easy to prepare on the stovetop, making it perfect for a satisfying weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Beef and Coating
- 1½ lbs beef sirloin (top sirloin recommended), cut into ¾ inch bite-sized pieces
- 1 tablespoon flour
- 1 teaspoon salt
Cooking Ingredients
- 2 tablespoons butter
- ½ medium yellow onion, chopped
- 8 oz sliced mushrooms
- ¼ teaspoon garlic powder
- 1 (10½ oz) can cream of mushroom soup
- ½ cup water
- 1 tablespoon tomato paste
- ½ cup sour cream
To Serve
- Cooked egg noodles (or rice, or mashed potatoes)
Instructions
- Prepare the Beef: In a medium-sized bowl, mix the flour and salt together. Add the cut sirloin pieces to the bowl and stir well to coat each piece evenly with the flour and salt mixture.
- Brown the Beef: Heat 2 tablespoons of butter in a large skillet over medium heat. Add the coated beef pieces and let them cook without stirring for 2 to 3 minutes to develop a brown crust on the bottom. Flip the pieces and brown the other side for another 2-3 minutes. Remove the beef from the skillet and set aside.
- Sauté Onions and Mushrooms: In the same skillet, add the chopped onion and sliced mushrooms. Cook for 4 to 5 minutes, stirring occasionally, until the onions become soft and the mushrooms are nearly cooked through.
- Combine Ingredients: Return the beef to the skillet. Add ¼ teaspoon garlic powder, the entire can of cream of mushroom soup, ½ cup water, and 1 tablespoon tomato paste. Stir everything together until well combined.
- Simmer: Continue cooking on medium heat for 5 to 6 minutes, stirring occasionally, until the beef is cooked through yet remains tender and the sauce has thickened slightly. Remove the skillet from heat.
- Finish with Sour Cream: Stir in ½ cup sour cream gently to avoid curdling and to create a creamy sauce.
- Serve: Serve the beef stroganoff hot over cooked egg noodles, or substitute with rice or mashed potatoes if preferred.
Notes
- For best results, use tender cuts like top sirloin and cut beef into uniform pieces for even cooking.
- Stirring the beef gently without moving it initially helps develop a nice brown crust.
- Adding sour cream last helps prevent curdling and keeps the sauce creamy.
- Feel free to substitute sour cream with Greek yogurt for a lighter option.
- This dish pairs well with egg noodles, but mashed potatoes or rice also work well as a base.
