Not usually a stroganoff fan? Put this Beef Stroganoff Recipe with Mushroom Soup to the test! It’s thick, creamy and not the typical recipe.
I still remember the first time I made this easy beef stroganoff recipe—it was my very first home-cooked meal outside of my parents’ house. I was in college, standing in my tiny apartment kitchen, hoping I wouldn’t ruin dinner. It definitely wasn’t ruined since this is such an easy recipe, but it had a long way to go before it tasted like my mom’s or my grandma’s! Y’all, I have come so far in the kitchen it’s not even believable. It was rough start…so just know there’s always hope! This stroganoff dish is a family favorite and one that we have often. And the leftovers are even better than it hot off of the stove!
Unlike more traditional beef stroganoff recipes, which often have a thinner, runny sauce, this version has a thicker consistency that coats the noodles perfectly. The secret? A little…or a lottle…extra sour cream and just the right combination of simple ingredients that turn into a creamy, hearty meal. If you’ve never been a fan of beef stroganoff sauce before, this one just might change your mind!
See full recipe card for this Easy Beef Stroganoff Recipe with Mushroom Soup at the bottom of the page with detailed ingredients list and full step-by-step instructions. Print to save in your cookbook binder or bookmark this page!
Why You’ll Love This Easy Beef Stroganoff Recipe with Mushroom Soup
- Uses Shortcut Ingredients – No need for a long list of complicated steps! This is a great recipe for those busy weeknights when you need dinner on the table fast. While I am usually not a huge fan of canned cream of mushroom soup, sometimes it’s just the quickest and easiest option!
- Creamy and Flavorful – With cream of mushroom soup, butter, and sour cream, the creamy mushroom sauce is rich and velvety.
- A Family Favorite – Every woman in my family especially loves this dish, and we always make a lot because it’s a big hit at gatherings!
- Perfect for Leftovers – The flavors get even better the next day! Store it in an airtight container in the fridge, and you’ll have an easy reheat meal for busy schedules.
Ingredients You’ll Need
To make this easy beef stroganoff recipe, you’ll need a few pantry staples and fresh ingredients:
- Egg noodles – The best choice for soaking up that creamy sauce, but you can also use regular pasta as an alternative.
- Butter – Adds depth of flavor and helps sauté the onions.
- Onion – Diced finely for that extra layer of sweetness.
- Round steak or cube steak – Cut into small cubes or thin strips of beef for the perfect texture. You can also substitute sirloin steak or stew meat if you prefer.
- Minced garlic – Because everything is better with a little garlic!
- Canned mushrooms – A shortcut ingredient that brings plenty of mushroom flavor without extra prep.
- Cream of mushroom soup – The key to a thick, creamy stroganoff sauce. You can use homemade mushroom soup if you prefer.
- Sour cream – The secret to that rich, tangy, sour cream sauce that coats the noodles perfectly.
- Salt and pepper – To taste, because seasoning makes all the difference!
How to Make This Easy Beef Stroganoff Recipe with Mushroom Soup
Step 1: Cook the Egg Noodles
Start by bringing a pot of water to a boil and cooking the egg noodles until they’re fully tender. Drain and set aside.
Step 2: Sauté the Onions
In a large skillet, melt the butter over medium heat. Add the chopped onions and cook until they’re translucent and lightly golden brown.
Step 3: Cook the Beef
Slice your cube steak into small cubes of beef, about ½ to ¾ inch in size. Add the beef to the stove top skillet, season with salt and pepper, and cook over medium-high heat until browned and fully cooked. If you want to speed things up, cover the pan with a lid to trap the heat.
Step 4: Make the Creamy Mushroom Sauce
Without draining the grease (it adds lots of flavor), stir in the cream of mushroom soup and bring the beef mixture to a light boil. This creates a beef stroganoff sauce that’s rich and hearty.
Step 5: Combine Everything
Pour the beef mixture into the drained hot cooked noodles, stirring well so the sauce evenly coats the pasta. Stir in the sour cream, making sure everything is well combined.
Step 6: Season and Serve
Taste and adjust seasoning as needed. Garnish with fresh parsley for an extra pop of color and freshness…jk…who are we kidding here. A busy weeknight has no time to spare for garnish! Serve warm and enjoy!
Recipe Variations & Substitutions
Use a Different Protein – Swap the beef for ground turkey or lean ground beef for a healthier alternative.
Storage & Reheating Tips
- Refrigerate Leftovers – Store in an airtight container and keep in the fridge for 3-4 days.
- Reheat Gently – Warm on the stove top over low heat, adding a splash of beef broth or chicken broth if needed.
- Do Not Freeze – This delicious meal can be eaten warm, or from fridge leftovers, but I do not recommend freezing it. The sour cream separates and the texture is not the same when thawed out. Stick to the fridge with this one!
What to Serve with Beef Stroganoff
This hearty meal pairs well with:
- A simple green salad
- Roasted veggies
- A slice of warm, crusty bread or a dinner roll
- A glass of white wine (if you’re feeling fancy!)…again…who are we kidding. You do you but it would be more like sweet at Farmhouse 181!
Final Thoughts
This delicious ground beef stroganoff recipe has been a family favorite for years, and I hope it becomes a go-to meal in your home as well. Whether you’re making it for a busy weeknight or prepping leftovers for the next day, it’s a comfort food classic that never disappoints.
Next time you’re looking for a quick and easy recipe, skip the grocery store stroganoff kits and make this homemade beef stroganoff instead. It’s packed with much flavor and made with simple ingredients you probably already have on hand!
Let me know if you try it—I’d love to hear what you think! If you loved this recipe, here are some other Farmhouse 181 recommendations that you might enjoy as well!
- Simple Homemade Chicken Bacon Alfredo Pasta Dish
- Southern Biscuit Pot Pie Recipe in the Cast Iron
- Salisbury Steak vs Hamburger Steak FUN FACT…Not the Same
Easy Beef Stroganoff Recipe with Mushroom Soup
Ingredients
- 12 oz Egg Noodles
- 4 Tbsp Butter
- 1 Onion, diced
- 1 lb Round Steak or Cubed Steak, tenderized
- 1 Tbsp Minced Garlic
- 4 oz Mushrooms, canned
- (2) 10.5 oz Cream of Mushroom Soup, canned 2 Regular Cans or 1 Family Sized Can
- 16 oz Sour Cream
- Salt, to taste
- Pepper, to taste
Instructions
- Boil your egg noodles in a small to medium sized stock pot until they are fully cooked through and drain them.
- While your noodles are boiling, get your butter melting in your sauce pan.
- Dice onion and put into the skillet with butter. Sauté the onions on medium heat until they begin to turn translucent.
- Cut up your tenderized cube steak into 1/2 to 3/4 inch pieces.
- Put the meat in the skillet.
- Salt and pepper your meat in the skillet and cook the beef on medium heat until the meat is cooked through. If you want to speed up the process, cover the skillet with a lid.
- Once the meat has finished cooking, do not drain any of your grease.
- Stir the cans of cream of mushroom soup into your beef mixture and bring it to a boil.
- Pour your piping hot beef mixture into your hot noodles and stir to coat them thoroughly.
- Add the sour cream to the mixture and stir until fully combined.
- Salt and pepper to taste.
- Serve warm and enjoy!
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