stroganoff cream of mushroom soup recipe

Written BySheba G Updated On
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The Best stroganoff cream of mushroom soup recipe

Stroganoff with cream of mushroom soup is the version I make most often, and it has earned that spot. The whole thing comes together in one skillet in about half an hour, which matters on a Tuesday when everyone is hungry and I have not planned far ahead. I brown the beef, soften the onions and mushrooms, stir in the soup with a little broth and sour cream, and dinner is on the table before the noodles finish boiling. There is nothing fussy here, no long list of spices, and no special trip to the store.

My kids ask for this one by name. They like it spooned over egg noodles with plenty of sauce, and they will pick around the mushrooms if they feel like it, which is fine with me. My husband takes the leftovers to work the next day and swears it tastes better reheated. I make it for ordinary weeknights, but it also works when we have people over, since I can double the batch in a bigger pan and keep it warm on the stove while everyone arrives. It reads as a cozy, generous meal without asking much of me.

The ingredient list is short and mostly things I already keep in the pantry. Beef brings the protein, mushrooms and onions add substance and flavor, and the soup does the heavy lifting for the sauce so I do not have to build one from scratch. I usually serve it over egg noodles, though rice or mashed potatoes work just as well, and I stir in a handful of frozen peas at the end when I want more vegetables on the plate. It is a filling dinner, not a light one, and that is exactly what we want on a cold night or after a long day.

Creamy Stroganoff with Cream of Mushroom Soup

4.7 from 725 votes

A weeknight stroganoff built on condensed cream of mushroom soup, ground beef, and sliced mushrooms, finished with sour cream and spooned over egg noodles. It comes together in one skillet in under an hour with pantry staples.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 6Cuisine: InternationalCalories: 510 kcal

🥘Ingredients

For the Stroganoff

1 lb ground beef
2 tbsp butter
1 medium yellow onion, diced
8 oz white mushrooms, sliced
2 cloves garlic, minced
2 tbsp all-purpose flour
1 tsp paprika
1 tsp salt
1/2 tsp black pepper
1 can (10.5 oz) condensed cream of mushroom soup
1 cup beef broth
1 tbsp Worcestershire sauce
1 cup sour cream, at room temperature

For Serving

12 oz egg noodles
2 tbsp chopped fresh parsley
Salt and black pepper, to taste

👨‍🍳Directions

1Bring a large pot of salted water to a boil for the egg noodles. Keep it at a low boil while you make the sauce.
2Melt the butter in a large skillet over medium-high heat. Add the diced onion and cook for 4 to 5 minutes, until softened and translucent, stirring occasionally.
3Add the sliced mushrooms and cook for 5 to 6 minutes, until they release their liquid, the liquid cooks off, and the edges brown.
4Stir in the garlic and cook for 30 seconds, just until fragrant.
5Add the ground beef and cook for 6 to 8 minutes, breaking it into small pieces with a spoon, until no pink remains and the meat is lightly browned.
6Sprinkle the flour, paprika, salt, and pepper over the beef mixture. Stir and cook for 1 minute to coat the meat and toast the flour.
7Stir in the cream of mushroom soup, beef broth, and Worcestershire sauce. Bring to a gentle simmer and cook for 5 to 8 minutes, until the sauce thickens enough to coat the back of a spoon.
8Drop the heat to low and stir in the sour cream until smooth. Warm through for 2 to 3 minutes without letting the sauce boil, then taste and adjust the salt and pepper.
9Cook the egg noodles according to the package directions while the sauce simmers. Drain well and return them to the pot.
10Spoon the stroganoff over the hot noodles, scatter with chopped parsley, and serve right away.

🔧Equipment

Large skillet or deep saute pan
Large pot
Wooden spoon or spatula
Measuring cups and spoons
Colander
Can opener

📊Nutrition Facts (per serving)

🔥Calories: 510 kcal🧈Total Fat: 26g💛Saturated Fat: 11g❤️Cholesterol: 70mg🧂Sodium: 620mg🌾Total Carbs: 44g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 24g

📝Notes

Tips: Use 85% lean ground beef so the sauce stays rich without turning greasy. If you prefer sliced steak, sear 1 lb of thin-sliced sirloin in two batches, set it aside, and return it to the pan with the sour cream. Keep the heat low once the sour cream goes in, since boiling can cause it to curdle; letting the sour cream sit at room temperature for 15 minutes before stirring helps. Swap in cream of chicken or cream of celery soup if that is what you have on hand. Leftovers keep in the refrigerator for up to 3 days and reheat best on the stovetop over low heat with a splash of broth. Nutrition values are estimates calculated from the listed ingredients and will vary by brand and portion size.

Watch Video Of How Creamy Stroganoff with Cream of Mushroom Soup Works

I keep this stroganoff in my regular rotation because the ingredients are simple and it comes together fast on a busy night. It works just as well for a weeknight dinner as it does for a family gathering, and it is easy to double when more people show up. That flexibility is why I make it for holidays, birthdays, and ordinary Tuesdays alike.

❓ Frequently Asked Questions About Creamy Stroganoff with Cream of Mushroom Soup

1. Can I use ground beef instead of steak?

Yes. Ground beef turns this into a quicker weeknight version and works well in the same sauce. Brown it in the skillet, breaking it apart as it cooks, then drain excess fat before adding the soup and sour cream. Use about one pound of ground beef for a standard batch.

2. Do I have to use cream of mushroom soup, or can I make the sauce from scratch?

The canned soup is what makes this version fast, but you can build a similar sauce with sliced mushrooms, butter, flour, and beef broth. Sauté the mushrooms until their moisture cooks off, sprinkle in a couple tablespoons of flour, then whisk in broth and let it thicken before stirring in the sour cream. Expect about 15 extra minutes of prep.

3. Why did my stroganoff turn grainy or curdle?

Sour cream tends to separate when it hits high heat or boils. Lower the burner to a gentle simmer before stirring it in, and keep the pan below a boil after it goes in. Letting the sour cream sit at room temperature for a few minutes first also helps it blend smoothly.

4. Can I make stroganoff ahead of time or freeze the leftovers?

It reheats well, so making it a day ahead is fine—cool it quickly, refrigerate in a covered container, and warm it gently on the stovetop with a splash of broth to loosen the sauce. Freezing is trickier because dairy sauces can separate on thawing; if you do freeze it, thaw overnight in the refrigerator and reheat slowly, stirring often.

5. What should I serve with stroganoff?

Egg noodles are the classic choice, but mashed potatoes, rice, or buttered pasta all work. Add a simple green vegetable on the side—steamed broccoli, green beans, or a crisp side salad—to balance the richness of the sauce.

6. Can I skip the sour cream?

You can, though the sauce will be thinner and less tangy. Plain Greek yogurt is the closest swap, but stir it in off the heat so it doesn’t split. For a dairy-free option, a spoonful of cashew cream or a plant-based sour cream alternative will thicken the sauce without curdling.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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