Beef Stroganoff with Onion Soup Mix
You just need seven ingredients and 30 minutes to create a melt-in-your-mouth beef stroganoff with onion soup mix. Serve it over egg noodles for a simple and flavorful dinner.
This easy Beef Stroganoff with Onion Soup Mix is made with just seven ingredients in the span of 30 minutes. I love a quick and easy dinner! It’s even simpler than two other shortcut stroganoffs that I love, beef stroganoff with mushroom soup and its cousin, chicken stroganoff. Here, tender strips of sirloin simmer in a creamy sour cream sauce to create a flavorful, family-friendly dish.
The onion soup mix seasons the sauce, so you won't need a long list of spices. Serve it over egg noodles, rice, or mashed potatoes.
If you love cooking with that handy little envelope as much as I do, be sure to check out my roundup of 10 Cozy Dishes Made with French Onion Soup Mix. It's full of casseroles, burgers, dips, and sides that make dinner easy.
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My Tips for Making Stroganoff with Onion Soup Mix
- Top sirloin is traditional in stroganoff recipes, so I recommend it here. My local grocery store will often sell meat labeled “beef stroganoff strips”, which are handy because they are already sliced! If you can’t find top sirloin, ground beef works well as a substitute or try my Crockpot Ground Beef Stroganoff instead.
- Do not overcook the beef, which makes it tough. After searing the beef initially, it’ll just need another couple minutes in the sauce to get cooked through. The beef stays SO tender this way.
- This is rare in recipes, but you do not need any additional salt. The onion soup mix takes care of all the seasoning.
- Once you add the sour cream, take care that the stroganoff does not get above a simmer. Boiling the sour cream can cause it to separate.
- For serving, I’ve been loving Amish egg noodles as a base for stroganoff lately. They have a little more “chew” to them (in a good way!).
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Ingredients
Any of the varieties of onion soup mix (onion, beefy onion, or golden onion) are all good here. For the creamiest texture to the stroganoff, I recommend full-fat sour cream.
The white wine has a couple purposes in this recipe. First, it deglazes the pan, getting all those delicious bits of browned beef off the pan and into the sauce. It also adds some acidity to cut through the richness of the sour cream. Choose a white wine like Sauvignon Blanc or Pinot Grigio (any brand that you’d drink) for the best results.
If you don’t have green onions, a half cup of diced yellow onion works well instead.
How to Make Beef Stroganoff with Onion Soup Mix
- Brown the beef on both sides in a skillet. Remove and set aside.
- Cook the green onions in the skillet until soft, then deglaze the pan with white wine.
- Add the sour cream, onion soup mix, and black pepper and stir. Add the beef back to the pan and let cook until the beef is done to your liking.
- Serve over egg noodles, rice, or mashed potatoes.
Can I made Stroganoff Ahead of time?
Beef Stroganoff is great for making ahead of time. It reheats really nicely, and the flavor from the onion soup mix gets even better as it sits in the fridge. Reheat it in the microwave or in a skillet on the stovetop until warmed through.
Any leftovers will keep in the fridge for 4-5 days. I don’t recommend freezing stroganoff, as the sour cream can separate during the freeze/thaw process.
Can I add Mushrooms?
Absolutely! Add one can of drained canned mushrooms when you add the beef back to the skillet, or sauté 8 ounces of fresh mushrooms with the green onions until soft, and continue with the recipe from there.
Also, if you don’t have green onions, you can use a half cup of chopped yellow onion instead.
What to Serve with Beef Stroganoff
- Egg noodles
- White rice or brown rice
- Mashed potatoes
- A few slices of baguette
- Flaky biscuits or Bisquick cheddar biscuits
- A leafy green salad
- Roasted bacon brussels sprouts or roasted broccoli
📖 Recipe
Beef Stroganoff with Onion Soup Mix
Ingredients
- 1 packet onion soup mix such as Lipton
- 1 pint sour cream
- 1½ lbs top sirloin cut into thin strips (or substitute ground beef)
- 2 tablespoons butter
- 2 green onions chopped (see notes for sub)
- ¼ cup white wine
- ⅛ teaspoon black pepper
- For garnish: fresh chopped parsley
Instructions
- Stir 1 packet onion soup mix into 1 pint sour cream and set aside.
- Pat dry 1½ lbs top sirloin (sliced) with paper towels.
- In a large skillet over medium heat, melt 2 tablespoons butter. Add the beef and cook until golden brown on the bottom (you may need to do this in batches, depending on the size of the skillet), about 3-5 minutes. Flip and cook until lightly browned on the other side.
- Remove the beef from the skillet and set aside.
- Add 2 green onions (sliced) to the skillet. Cook, stirring occasionally, until soft, about 2 minutes.
- Add ¼ cup white wine to the pan, scraping up any brown bits on the bottom of the pan.
- Add ⅛ teaspoon black pepper and the onion soup + sour cream mixture to the skillet. Stir to combine.
- Add the beef back to the skillet. Cook over low heat until the beef is cooked to your liking, about 2-3 minutes for medium well. Do not overcook the beef, which makes it tough. Do not let the sour cream mixture get above a simmer. High heat can cause the sour cream to separate.
- Serve over egg noodles, rice, or mashed potatoes. Garnish with fresh chopped parsley for a pop of color and freshness.
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