Beef Stroganoff
- SERVES
- 4
- COOK TIME
- 20 Min
This recipe is an oldie but a goodie! We know you're going to love this simple Beef Stroganoff recipe because it's an old-world classic comfort dish. You won't want to miss it! This savory recipe is traditionally served over buttered noodles, but you can create something just as perfect by serving it with mashed potatoes. It's up to you, but one thing's for sure: it's gonna be great.
What You'll Need
- 1/2 stick butter
- 1 1/2 pound boneless beef top sirloin steak, cut into 1/4-inch strips
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 2 tablespoons all-purpose flour
- 1/2 teaspoon black pepper
- 1 (10-3/4-ounce) can condensed cream of mushroom soup
- 1 (10-3/4-ounce) can condensed cream of chicken soup
- 1/4 pound fresh mushrooms, sliced
- 1 cup sour cream
What to Do
- In a large skillet over medium heat, melt butter. Add steak strips, onion, and garlic; cook 5 to 7 minutes or until steak is no longer pink, stirring frequently.
- Add flour and pepper; mix well. Add both soups and the mushrooms; mix well. Reduce heat to low and simmer 8 to 10 minutes, or until beef is tender.
- Just before serving, stir in sour cream and cook 2 to 4 more minutes, or until mixture is heated through. Serve immediately.
Mr. Food Test Kitchen Tip!
- To make cutting the steak easier, pop it in the freezer for about 15 minutes before slicing. That should make it the perfect texture to cut.
- For a complete stroganoff dinner, serve this over a steaming bowl of our Dutch Noodles!
- Make this a freezer-friendly recipe: Follow recipe above. Allow food to cool, store in freezer-safe container, and freeze. When ready to eat, thaw food in the fridge (usually takes a day) and reheat over medium-low heat in a saucepan on the stove. Serve and enjoy!
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tonyborthick 62661 64
Jan 19, 2020
Made this last night. Used campbell healthy request soup and low fat sour cream. Very good that way. Had to add a little salt though. Also added worschire souce and red wine.
Emily M 61726
Dec 23, 2020
You gave a decent sounding comment, then you gave this recipe ONE star. One star means you hate it.
reimerosa 9915225
Oct 21, 2016
would it ruin the recipe if I left out the sour cream? husband dislike dairy.
codcut
Aug 17, 2016
My hubby said he hated stroganoff bc he ate it so much as a kid. But I am for certain he hates mushrooms, that's why our pizza is half mushrooms. I omitted them in this recipe, now it's our bi weekly dinner. Thanks
mom goose56
Jan 17, 2016
I made it the cheap way. Instead of steak I used hamburger, and it turned out pretty good
Firemedic89
Mar 04, 2015
Made this at the fire station and the guys killed it. Although I did use deer meat instead of beef. Super easy and very good
racxray806 5575843
Jan 12, 2015
Whenever I make Strogniff I add some dried dill with the sour cream.
gracephotography 0 518622
Aug 23, 2014
Have not tried this but thinking that I'd sub home made cream sauce for the two soups. I am MSG sensitive and finding condensed soup without it is tough.
gracephotography 0 518622
Sep 24, 2017
It's very good...just make a simple bechamel sauce in place of the soups. Delish!!!!
cookerinNM
Feb 16, 2014
Violated the beef portion of this recipe--used b/l pork sirloin steaks b/c that's what I had handy. Used Campbell's Healthy Request version of the soups, and subbed only 2/3 cup of plain non-fat Greek yogurt for the sour cream. I also slightly increased the mushrooms (I used baby bellas), and this was VERY GOOD over plain hot-buttered noodles. (I have made Mr. Food's DUTCH NOODLES many, many times, and we love them, but I felt that they are so flavorful that they would compete with the stroganoff--I do think I was right.) Will make this many times (next time with beef) since it is so quick and easy to make. Also VERY TASTY!!!
justme1290 4165830
Feb 06, 2014
Thinking of making this tonight.....hope it's good because I don't like to serve something that taste bad to my family. Oh, I know. I'll get God involved in it and it's sure to be very good.
Crinklepants
Dec 06, 2013
My mother and I make stroganoff using hamburger,sour cream,cream of chicken and cream of mushroom and onions of course. Cook up burger and onions,add soups,and then sour cream. Let cook for a short time until good and hot. While doing all of this cook up some white rice. Put rice on dish and cover with some of the sauce. Have a fresh salid with it. We have been serving this up to family and guess for about fifty years. It is always easy and "oh so good".
Tinkerbelle1
Aug 22, 2013
Made this for my family tonight. I substituted ground sirloin as that was what I had thawed, and added a cup of beef broth for added flavor. Hubby, who is very picky, absolutely loved it! A real winner!
sharonc00 9465134
Aug 22, 2013
I think worchestshire sauce looks needed in this recipe but have not made it yet to see, but my other stroganoff I makes has it in it.
phxquilt
Jul 28, 2013
I make a similar recipe using the prepared Hormel pot roast or roast beef prepared dinner. I use the gravy as well. My daughter lightens up the recipe by using plain yogurt which makes it much tangier. When I use the yogurt I add at least 2 T of sour cream to smooth out the taste. Thanks for the recipe.
caroljon2 1178770
Jan 23, 2013
I made the beef stroganoff recipe last night and we loved it! My husband had three helpings!! Easy(I used the Hormel canned beef which is so tender and lean) so it was easy and fast and delicious!!
mattieggm 9588403
Jul 31, 2012
Had the above for dinner tonight. It was absolutely delicious but was short a couple of the items but it turned out really good anyway. Added a couple that I always used when making this so just went ahead and used them also. No fresh or canned mushrooms so I let the mushrooms in the soup do the job for me. Also added 1/2 pkg. of Stroganoff Mix that I keep on hand. Meat was frozen so pressure cooked it at the last minute so it would be nice and easy to eat (for people who have dentures). Added 1/2 tsp Cumin to meat b/4 PCooking and 1/2 tsp Onion salt. Very very good. Served with cubed and de-seeded watermelon.
wineglass
Jul 31, 2012
I do the same thing with sour cream and cottage cheese, it has something to do with less air in the container. I've done it for so long I can't remember where I learned it from but, IT REALLY DOSE WORK!
signerdr 9414872
May 17, 2012
My mom adds a little wine to the sauce while simmering...adds just a punch.
paulgolf46 0678487
May 07, 2012
How long can you keep sour cream in the refrigerator after it has been open?
jwjw24
May 26, 2012
Sour cream can last for months in the frig. A old trick from my mother, turn the container up-side down. I use a Cool Whip lid to put under it. I also do the same with cottage cheese, turn it up-side down, put something under it. These two things will last for months in the frig. Another trick for butter milk is to put it in a CLEAN GLASS BOTTLE as soon as you bring it home from the store, this too will last or months in the frig.
sandyfoote1 150614 8
Jan 18, 2012
I think it's about time that I purcase a pressure cooker. I want to try this recipe
SoCal FoodLover
Apr 13, 2012
Hello Sandy, Please forgive my puzzlement... but why are you considering a pressure cooker for this recipe? I don't see a mention of it in the original recipe; are you recommending this a variation?
brychsdona 4984074
Oct 19, 2011
I tried this version and found it tasted a bit like paste. The 1st time I thought maybe I had not cooked the flour enough. Cooked it a tad bit longer and it did not help. It was easy but does not measure up!!!. Once you have tasted the REAL THING--"easy" does not compensate for flavor
PEPPERMINTPAT 7239 223
Sep 22, 2011
i have tried lots of your recipires and they are mmm!!!-------------from peppermint pat springfield,mo.
wewaitforgod 36617 22
May 01, 2011
this is great even with out the sour cream added . And also you can serve it over brown or white rice too....
barbsandre54 73007 47
Apr 13, 2011
If you want the stroganoff to be a little more sour, just add about 1/4 c of the water from your jar of dill pickles in the fridge. Combined with the sour cream, it will make it nice and tangy, but not overly sour.
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