Rich Beef Stroganoff with Cream of Mushroom
This easy beef stroganoff recipe uses cream of mushroom soup for a quick, rich sauce. It’s perfect for a cozy weeknight meal with minimal prep.
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
- Don’t boil sauce after adding sour cream
- For lighter version, use low-fat sour cream
- Can sub ground beef for sliced steak
- For lighter version, use low-fat sour cream
- Can sub ground beef for sliced steak