This easy Beef Stroganoff with Cream of Mushroom Soup is a quick meal you can make on a weeknight. It’s creamy, comforting, and just plain good!
I love a good shortcut meal. This Beef Stroganoff with Cream of Mushroom Soup fits the bill—it makes use of both fresh and pantry ingredients (canned soup!) to make a hearty and filling dinner.
Just like Crockpot Pork Chops and Beef Stew with Onion Soup Mix, this recipe is on the dinner rotation at our house.
I typically give myself 30 minutes to make dinner, unless the crockpot is doing the cooking. This Beef Stroganoff recipe clocks in at just 30 minutes, and I can easily boil some noodles and roast some Roasted Garlic Broccoli as it cooks.
Best of all, it’s a true crowd pleaser. It’s rich and creamy, hearty, and has both beef and a veggie (mushrooms). The cream of mushroom soup makes a flavorful sauce (like with my Cream of Mushroom Chicken), so you can serve it over egg noodles or rice to soak up that delicious sauce!
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- This recipe uses sirloin steak (top sirloin, specifically) to make a really tender stroganoff. I’ve found that top sirloin is the most economical while still being flavorful and tender. You can also use boneless ribeye or even beef tenderloin.
- To keep the sour cream from curdling, we’ll stir it in right before serving.
- I love this dish over egg noodles. Rice or mashed potatoes are great for soaking up that delicious sauce, too.
- Top sirloin delivers a big beefy flavor while still being tender AND economical. A win all around.
- I buy the mushrooms already sliced to make this recipe even easier.
- Use your favorite brand of cream of mushroom soup.
- Tomato paste adds a nice depth of flavor to the dish.
- You just need ½ cup of sour cream to make the stroganoff really rich and creamy.
How to make Beef Stroganoff with Cream of Mushroom Soup
Start by cutting the sirloin steak into bite-sized pieces. Mine were about ¾-inch cubes.
In a large bowl, toss the beef with flour and salt.
Melt the butter in a large skillet over medium heat, and add the beef. Let cook, without stirring, until browned on one side.
Stir gently and cook for another 2–3 minutes, or until browned on the other side.
Remove the beef from the skillet but leave any drippings.
Add the onions and mushrooms to the skillet, and cook until soft.
Add the beef back to the pan, along with the cream of mushroom soup, water, tomato paste, and garlic powder. Stir to combine.
Let cook for 5–6 minutes, or until the beef is cooked through but still tender. Stir in the sour cream. Stirring it in as the final step prevents the sour cream from curdling.
Top with fresh parsley, if desired, and serve over egg noodles, rice, or mashed potatoes.
Can beef stroganoff be made ahead?
Beef Stroganoff with Cream of Mushroom Soup reheats beautifully. You can make this dish up to several days in advance. Reheat it just until warm, either in the microwave or in a skillet on the stovetop.
Frequently Asked Questions
Sirloin steak is a great choice for beef stroganoff. It has a rich beefy flavor, it’s tender when not overcooked, and it’s economical. You can also use boneless ribeye, beef tenderloin, or even ground beef.
Beef stroganoff can be frozen for several months in an airtight container. Defrost it overnight in the refrigerator.
The key to tender beef sirloin is not overcooking the meat. It’s a lean cut, so it responds best to cooking just until your desired doneness is reached. For this recipe, we’ll brown the beef, then remove it from the pan so it doesn’t overcook while the mushrooms and onions cook. Then, we’ll add it back to the cream of mushroom soup mixture to finish cooking.
What to serve with beef stroganoff
- Egg noodles
- White or brown rice
- Mashed potatoes
- A leafy green salad
- Roasted veggies such as Roasted Garlic Broccoli
Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ rating and/or comment below!
Beef Stroganoff with Cream of Mushroom Soup
- 1½ lbs beef sirloin (I used top sirloin)
- 1 tablespoon flour
- 1 teaspoon salt
- 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
- Cut sirloin into ¾ inch pieces (bite sized). Stir the flour and salt together in a medium sized bowl. Add the beef and stir to coat.
- Melt the butter in a large skillet over medium heat. Add the beef and let cook, without stirring, until browned on the bottom (about 2–3 minutes). Stir and cook on the other side. Remove the beef from the pan.
- Add the chopped onion and mushrooms, and cook for 4–5 minutes, or until the onions are soft and the mushrooms are nearly cooked through.. Add the beef back to the pan, along with the garlic powder, cream of mushroom soup, water, and tomato paste. Stir to combine.
- Cook until the meat is cooked through yet still tender, about 5–6 minutes. Stir in the sour cream. Serve with egg noodles.
Sharyn Fireman says
JUST FAB. So easy and delish. I cook every night from a different country. It’ s challenge, yet one that I enjoy. I went to the FRENCH CULINARY INSTITUTE In NY. When I had been taught technique, the rest is just imagination. Try it…
Sometimes I fail, but it reminds me of falling off my roller skates and getting up again…
Kate Shungu says
That’s so cool! Thanks for commenting, Sharyn!