Rich beef stroganoff with cream of mushroom is a hearty, comforting dish that brings savory satisfaction to your dinner table with minimal effort. Juicy strips of beef are browned and then simmered in a creamy mushroom sauce, enhanced by the tang of sour cream and the warmth of paprika. Served over tender egg noodles, this one-pan classic is weeknight-friendly yet good enough for company.
Whether you’re a seasoned home cook or a beginner in the kitchen, this stroganoff recipe is foolproof, filling, and full of flavor.
Table of Contents
Why You’ll Love This Recipe
- 🥩 Savory & comforting – Satisfying flavors of beef, mushroom, and cream
- 🍄 Creamy shortcut – Uses cream of mushroom soup for easy prep
- ⏱️ Quick to make – Ready in under an hour
- 🥄 One-pan recipe – Fewer dishes, more enjoyment
- 🧒 Kid-friendly – Mild, familiar flavors the whole family loves
This beef stroganoff is a weeknight staple that doesn’t skimp on flavor. It’s comfort food at its best — rich, creamy, and totally satisfying.
Ingredients
- 8 oz egg noodles
- 1 lb beef sirloin or top round, thinly sliced into strips
- 1 tbsp vegetable oil
- 1 small onion, finely chopped
- 1 can (10.5 oz) cream of mushroom soup
- 1 tbsp Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp smoked or sweet paprika
- Salt & black pepper, to taste
- ⅓ cup sour cream (or plain Greek yogurt)
- Fresh parsley (optional, for garnish)
Instructions
1. Cook the Egg Noodles
Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package directions until al dente. Drain, toss with a little oil to prevent sticking, and set aside.
2. Sear the Beef
Heat the oil in a large skillet over medium-high heat. Add the beef in a single layer and sear for 2–3 minutes per side until browned. Remove to a plate and set aside. Don’t overcrowd the pan — work in batches if needed.
3. Sauté the Onion
In the same skillet, reduce heat to medium and add the chopped onion. Sauté for 3–4 minutes until softened and lightly golden.
4. Build the Sauce
Add cream of mushroom soup, Worcestershire sauce, garlic powder, paprika, and a pinch of salt and pepper to the onions. Stir well to combine. Let it simmer for 3–5 minutes until heated through.
5. Combine & Finish
Return the seared beef (and its juices) to the skillet. Stir and simmer gently for another 3–5 minutes to warm the meat through.
Remove the pan from heat and stir in the sour cream until smooth and creamy. Taste and adjust seasoning as needed.
6. Serve
Spoon the rich beef stroganoff over cooked egg noodles and garnish with chopped fresh parsley or extra paprika. Serve hot and enjoy!
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 30–35 minutes
- Total Time: 45–50 minutes
- Servings: 4
Nutrition Facts (Per Serving)
Approximate values
- Calories: 420
- Protein: 25g
- Fat: 22g
- Carbohydrates: 35g
- Sodium: ~800mg
- Sugar: 3g
Tips & Variations
🔁 Substitutions
- Beef Cuts: Use ribeye, chuck, or ground beef if preferred
- Sour Cream: Swap with plain Greek yogurt or crème fraîche
- Cream of Mushroom Soup: Use homemade mushroom sauce if avoiding canned products
- Egg Noodles: Try rice, mashed potatoes, or even cauliflower mash
💡 Pro Tips
- Slice beef thinly against the grain for tenderness
- Let sour cream come to room temp to prevent curdling
- Don’t boil the sauce after adding sour cream — stir gently off the heat
Rich Beef Stroganoff with Cream of Mushroom
Equipment
- – Skillet
- – Large pot for pasta
- – Wooden spoon
Ingredients
- – 8 oz egg noodles
- – 1 lb beef sirloin or top round sliced thin
- – 1 tbsp vegetable oil
- – 1 small onion chopped
- – 1 can 10.5 oz cream of mushroom soup
- – 1 tbsp Worcestershire sauce
- – 1 tsp garlic powder
- – 1 tsp smoked paprika
- – Salt and pepper to taste
- – ⅓ cup sour cream
- – Fresh parsley for garnish
Instructions
- Cook noodles in salted water. Drain and set aside.
- Heat oil in a skillet. Sear beef strips 2–3 minutes per side. Remove and set aside.
- In the same pan, sauté onions until softened.
- Add soup, Worcestershire, garlic powder, paprika, salt, and pepper. Stir and simmer.
- Return beef to pan and heat through. Remove from heat and stir in sour cream.
- Serve over noodles and garnish with parsley.
Notes
– For lighter version, use low-fat sour cream
– Can sub ground beef for sliced steak
FAQs
Q: Can I use ground beef instead of sliced beef?
Absolutely! Brown 1 lb of ground beef and follow the same steps. The texture will be different, but the flavor is delicious.
Q: Can I make this in advance?
Yes, beef stroganoff stores well in the fridge for up to 4 days. Reheat gently on the stove with a splash of broth or cream to loosen the sauce.
Q: Can I freeze it?
Yes, but stir well after thawing as the sour cream may slightly separate. Freeze in an airtight container for up to 2 months.
Q: What sides go well with beef stroganoff?
Steamed green beans, buttered peas, roasted carrots, or a simple cucumber salad all pair wonderfully.
Conclusion
This rich beef stroganoff with cream of mushroom is everything a comforting dinner should be — savory, creamy, and quick enough for a busy weeknight. With tender beef, warm spices, and a creamy sauce poured over noodles, every bite delivers cozy satisfaction. It’s a family favorite that’s guaranteed to earn a spot in your regular rotation.