Rich Beef Stroganoff with Cream of Mushroom
A cozy, creamy beef stroganoff made with tender beef and a shortcut mushroom sauce. Easy, delicious, and perfect for weeknights!
Equipment
- - Skillet
- - Pasta pot
- - Wooden spoon
Ingredients
- - 8 oz medium egg noodles
- - 1 lb boneless beef sirloin or top round thinly sliced
- - 1 tbsp vegetable oil
- - 1 medium onion chopped
- - 1 can 10.5 oz cream of mushroom soup
- - 1 tbsp Worcestershire sauce
- - 1 tsp garlic powder
- - 1 tsp paprika
- - 1 tbsp sour cream or Greek yogurt
Instructions
- Boil noodles until al dente, 6–8 minutes. Drain and set aside.
- Heat oil in skillet. Sear beef strips 2–3 minutes per side. Remove and set aside.
- In the same skillet, sauté onions until soft.
- Stir in mushroom soup, Worcestershire, garlic powder, and paprika. Simmer 2–3 minutes.
- Return beef to skillet. Simmer 2–3 minutes to heat through.
- Remove from heat. Stir in sour cream.
- Serve over noodles. Garnish if desired.
Notes
- Do not add sour cream over direct heat
- Ground beef works as a budget option
- Store up to 4 days in fridge or freeze 3 months
- Ground beef works as a budget option
- Store up to 4 days in fridge or freeze 3 months