Beef Stroganoff with Cream of Mushroom Soup

Name: Beef Stroganoff With Cream of Mushroom Soup
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 1 pound beef tenderloin ((cut in 1" pieces)); 8 ounces mushrooms (sliced); 1 teaspoon sea salt; 1/2 teaspoon ground black pepper; 1 small onion (chopped); 1-2 teaspoons bacon grease; 2 tablespoons flour; 1 can cream of mushroom soup; 1 cup beef broth; 1 tablespoon dry sherry; 1 garlic glove (minced); 2 tablespoon heavy whipping cream; 5 ounces sour cream; 16 ounces wide egg noodles (cooked according to directions)

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This is the creamiest, dreamiest, best ever beef stroganoff with cream of mushroom soup you will ever have. Tender pieces of beef, fresh sauteed mushrooms, and copious amounts of sour cream, this is that ultimate comfort food that you NEED in your life, and it's a perfect quick & easy weeknight meal!

creamy beef stroganoff in a bowl with mushrooms.

I'm not kidding when I say this is the best beef stroganoff recipe ever. This has become an ultimate favorite. It's such a hit that the boyfriend wants to learn to make it himself, which is a pretty big deal.

It is also easy and takes just 30 minutes from start to finish. There is no reason not to make this. And if you want even more hands off, make this Instant Pot ground beef stroganoff - it's FIRE!

Jump to:

Why this beef stroganoff with cream of mushroom soup recipe works
The ingredients
Variations and substitutions
Step by step instructions to make easy beef stroganoff
Expert tips
Frequently asked questions
More eastern European recipes
Recipe
💬 Comments

Why this beef stroganoff with cream of mushroom soup recipe works

It only takes 30 minutes to make, making it a great weeknight meal for busy weekdays.
Using cream of mushroom soup helps makes this recipe super easy and also adds lots of flavor.
Creamy beef stroganoff is the ultimate comfort food - cuddle up with a warm bowl of this for dinner to feed your soul 🙂

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The ingredients

ingredients for beef stroganoff on a board with text overlay.

The full list of ingredients and amounts is included in the recipe card at the bottom of the post.

You really want a tender cut of beef for this recipe. I typically use a lean beef tenderloin, but tri-tip or a really good sirloin would work great as well. The point is to make sure it is tender, because a tough piece of meat will ruin your stroganoff!

The sauce for this easy beef stroganoff is made from beef broth, sherry, cream, mushrooms, onions and other seasonings. And per the title, a can of cream of mushroom soup is used!

Variations and substitutions

Substitute any medium to high smoke point oil for the bacon grease - try canola oil, avocado oil, coconut oil or vegetable oil. Check out these best oils for searing steak for more options.
You can make this with ground beef as well if that's all you have on hand. Just brown the ground beef at the same time you would have cooked the tenderloin.
If you don't have sherry, you can substitute white wine or just add additional beef stock.
You can mix in other vegetables to make this even heartier and also healthy.
Substitute chicken or pork for the beef in this. You can also use tofu and/or just vegetables to keep it vegetarian (substitute vegetable broth and use a vegetable oil as well).
Add a couple tablespoons of cream cheese to make it extra creamy and add a little tanginess.
Use cream of chicken soup or cream of broccoli soup in place of the cream of mushrooms soup. You can also ass some onion soup mix for flavor if desired.
Substitute portobello mushrooms for the white mushrooms to make the mushroom sauce.

Step by step instructions to make easy beef stroganoff

Heat the bacon grease in a skillet on medium high heat. Pat cubed beef dry with paper towels, season with salt and pepper and dust lightly with flour.

Arrange the beef around the pan and lightly brown on all sides - this should take about 5 minutes. Once browned, remove and set aside.

onions and mushrooms cooking in a skillet.

Reduce heat to medium and add the mushrooms, onions and garlic to the pan; sauté until the aromatics (onions and garlic) are soft and the mushrooms have released much of their liquid and started to brown. Add the sherry to de-glaze the pan and cook for about 1 minute.

Add the beef broth, cream of mushroom soup and the browned beef cubes. Simmer for 15 minutes, add the heavy whipping cream, and simmer another 5 minutes.

noodles, beef and mushrooms in a skillet.

Remove from heat and add stir in the sour cream. Add any additional salt and pepper to taste. Garnish with fresh chives or parsley and serve over egg noodles or instant pot jasmine rice.

You can also serve it with these truffle mashed potatoes, or even these sous vide baby potatoes.

beef stroganoff with mushrooms in a bowl.

Expert tips

Getting the oil extremely hot before adding the beef helps it to get browned and develop a crust on the outside. This crust adds flavor and also helps the meat become more tender and juicy on the inside.
Don't add the sour cream until you have removed the pan from the heat. Sour cream will curdle if it boils. We want to just stir it into the already warm sauce for a nice and creamy texture.
If the stroganoff is too thin, continue simmering until it thickens and makes a creamy sauce. If it is too thick, add additional beef stock until it reaches your desired consistency and creaminess.

Frequently asked questions

What is beef stroganoff traditionally served with?

In the US, beef stroganoff is often served over egg noodles or steamed rice (brown or white). My personal preference is egg noodles, which is what this recipe calls for. Beef stroganoff is often served over fried potatoes in Russia.

How to make beef stroganoff in advance.

Follow the recipe instructions up to the point where sour cream is added. Store stroganoff sauce in a container in the fridge overnight or up to 3 days.

To reheat, place sauce in a skillet and heat over medium heat until it starts to simmer. Add additional broth to thin the sauce if necessary.

Once sauce is bubbling and has reached desired consistency, remove from heat and add the sour cream. Serve with egg noodles, rice or potatoes.

How to store leftover beef stroganoff.

Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the microwave or in a skillet over medium heat. If it is toot hick, stir in additional beef broth until you get the desired consistency.

How to freeze beef stroganoff.

Let the stroganoff cool then place in an airtight container. Store in the freezer for up to 3 months. Thaw in the fridge overnight then heat on the stove top or in the microwave.

Add additional beef broth if the sauce is too thick, until desired consistency is reached.

More eastern European recipes

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