Beef Stroganoff with Cream of Mushroom Soup - Easy Weeknight

There is something profoundly comforting about a steaming bowl of Beef Stroganoff made with cream of mushroom soup — it arrives at the table with a glossy, mushroom-kissed sauce that clings to tender ribbons of beef and pillows of buttered noodles. Close your eyes and you can almost taste the savory, slightly tangy swirl of sour cream and mustard, smell the caramelized onions and mushrooms, and feel the warm, velvety texture settle on your tongue. This version, simplified by the addition of cream of mushroom soup, keeps the soul of classic Stroganoff while making the process approachable for a weeknight dinner or a cozy Sunday meal shared with friends.

Why You’ll Love This Beef Stroganoff with Cream of Mushroom Soup:

This Beef Stroganoff brings together contrasting textures and layered flavors in a way that feels both elegant and homey. The beef is seared to develop a deep, nutty crust that gives way to a tender interior, while the sauce combines the earthy umami of mushrooms with the creamy, silky body of condensed soup. A touch of Dijon or Worcestershire adds brightness and depth, and a spoonful of sour cream finishes the dish with a cool, tangy lift that balances the richness.

The presentation is unfussy but beautiful: glossy brown sauce dotted with mushroom slices, flecks of fresh parsley, and a dusting of black pepper. It’s versatile — serve it over egg noodles for a classic pairing, on mashed potatoes for extra comfort, or alongside roasted vegetables for a lighter plate. Because this recipe leverages pantry-friendly cream of mushroom soup, it’s both time-saving and forgiving, perfect for cooks who want restaurant-style warmth without hours at the stove.

Ingredients for This Beef Stroganoff with Cream of Mushroom Soup:

Step-by-Step Instructions for Beef Stroganoff with Cream of Mushroom Soup:

1. Prepare the beef: Pat the sliced beef dry with paper towels and season lightly with salt and pepper. Toss the slices in the flour until evenly coated, shaking off excess. This light dredge helps create a savory crust and gives the sauce body.
2. Heat the pan: Warm a large skillet or sauté pan over medium-high heat until hot, then add the vegetable oil. When the oil shimmers, add half of the beef in a single layer without crowding. Sear until deeply browned on one side, about 1 to 2 minutes, then flip and sear the other side briefly. Remove to a plate and repeat with the remaining beef. The goal is a rich, caramelized surface that smells nutty and savory.
3. Sauté the aromatics: Reduce the heat to medium and add the butter. Once melted, add the sliced onions and cook until translucent and beginning to brown around the edges, about 6 to 8 minutes. Stir occasionally so they soften and release a sweet, savory scent.
4. Add mushrooms and garlic: Add the sliced mushrooms and a pinch of salt; cook until the mushrooms release their liquid and it evaporates, leaving browned, concentrated mushrooms, about 5 to 7 minutes. Stir in the minced garlic and cook for 30 to 60 seconds until fragrant. The pan should smell deeply earthy and warm.
5. Deglaze and build the sauce: Pour in the beef broth and use a wooden spoon to scrape up browned bits from the bottom of the pan — these bits are flavor gold. Stir in the cream of mushroom soup, Dijon mustard, and Worcestershire sauce until smooth. Bring the mixture to a gentle simmer; it will deepen in color and thicken slightly as the flavors meld.
6. Return the beef: Nestle the seared beef and any accumulated juices back into the pan. Simmer gently for 2 to 3 minutes just to warm and finish cooking the beef through. Avoid prolonged boiling to keep the beef tender.
7. Finish with sour cream: Remove the pan from the heat and stir in the sour cream until the sauce is silky. If the sauce seems too thin, mix 2 tsp cornstarch with a tablespoon of cold water to make a slurry and whisk it in over low heat until thickened. Taste and adjust seasoning with salt and pepper. The final sauce should be glossy, luscious, and well-balanced between savory and tangy.
8. Serve: Spoon the Beef Stroganoff over warm egg noodles, mashed potatoes, or rice. Scatter chopped parsley and a crack of fresh black pepper on top. Serve immediately so the sauce remains silky and the beef retains its tenderness.
9. Optional resting: If you prefer the flavors to meld slightly, cover the pan and let it rest for 5 minutes before serving. This softens the edges and allows the sauce to coat the beef even more completely.

How Long to Cook:

Timing is forgiving with this recipe because thinly sliced beef cooks very quickly and the cream of mushroom soup creates an immediate sauce. Expect the active cooking time to be about 20 to 30 minutes from sear to plate.

• Beef sear time: 1–2 minutes per side for thin slices over medium-high heat.
• Aromatics and mushrooms: 10–12 minutes total for caramelizing onions and browning mushrooms.
• Simmer time with sauce: 2–5 minutes to bring flavors together and warm the beef through.
• If using thicker steak pieces, plan on 3–4 minutes per side and check internal temperature: 140–145°F (60–63°C) for medium-rare to medium.

Internal doneness check: For safety and tenderness, sliced beef used in Stroganoff is ideal at medium-rare to medium; use a quick thermometer if unsure. Because the beef will continue to rest briefly in the sauce, pulling it at about 140°F will yield tender results.

Tips for Perfect Results:

• Pat the beef dry — moisture prevents proper browning. Dry slices sear quickly and develop better flavor.
• Do not overcrowd the pan when searing; crowding causes steaming rather than browning. Work in batches if necessary.
• Use a hot pan and oil with a high smoke point for a fast, savory sear that creates complex aromas.
• When cooking mushrooms, let their released liquid evaporate completely for concentrated mushroom flavor rather than a watery sauce.
• Add sour cream off the heat to prevent curdling; bring the pan back to low if you need to warm it but avoid boiling after the sour cream is incorporated.
• Adjust thickness with a cornstarch slurry if the sauce is too thin — add a little at a time until you reach the desired consistency.
• Finish with fresh herbs and a squeeze of lemon if you want a bright contrast to the richness.

Options for Substitutions:

• Beef: Substitute with boneless chicken thighs or turkey strips for a lighter version. Cook times will vary slightly; ensure poultry reaches 165°F (74°C).
• Cream of mushroom soup: Use cream of chicken soup for a different base or a homemade mushroom cream if you prefer fresher ingredients.
• Dairy: Replace sour cream with plain Greek yogurt for a tangy, protein-rich option — fold in off-heat to reduce curdling risk.
• Thickener: Swap cornstarch for arrowroot in a 1:1 ratio for a glossy finish. Reduce the quantity slightly if using gluten-free flours.
• Mustard: If you lack Dijon, try whole-grain mustard or a teaspoon of dry mustard powder for similar depth.
• Herbs: Tarragon or chives pair beautifully with the sauce if you want an herbaceous twist instead of parsley.
• Serving: Use polenta, cauliflower mash, or whole-grain noodles for gluten-free or lower-carb alternatives.

Watch Out for These Mistakes:

• Overcooking the beef: Thin slices go from tender to tough quickly. Sear briefly and finish in the sauce for just a minute or two.
• Adding sour cream to a boiling pan: This can cause the sauce to split. Remove from heat and stir in sour cream gently.
• Failing to brown the mushrooms: If they are crowded or stirred constantly, they will steam and lose flavor. Let them sit and brown.
• Relying on too little seasoning: Condensed soup provides salt, but taste and adjust with salt, pepper, and a splash of Worcestershire or Dijon for balance.
• Serving on cold noodles or potatoes: Ensure the starch base is warm so the sauce remains glossy and comforting.

Estimated Nutrition (per serving, serves 4):

• Calories: ~470 kcal
• Protein: ~34 g
• Carbohydrates: ~28 g (varies with serving choice; noodles vs. potatoes)
• Fat: ~24 g
• Saturated Fat: ~10 g
• Fiber: ~2 g
• Sodium: ~760 mg (varies by soup and broth brands)

Nutrition estimates can vary widely based on the cut of beef, the brand of cream of mushroom soup, and the starch used for serving. For a lighter dish, choose leaner beef, low-fat sour cream or Greek yogurt, and whole-grain or vegetable-based sides.

Frequently Asked Questions:

Can I use frozen mushrooms in this recipe?

Yes, but thaw and drain them thoroughly first. Frozen mushrooms release extra water that can make the sauce thin and prevent proper browning. Pan-roast them a bit longer to concentrate their flavor before adding the other ingredients.

Is there a dairy-free way to finish the sauce?

Replace sour cream with a dairy-free yogurt or a tablespoon of coconut cream for a creamy finish, keeping in mind that coconut will add a subtle, sweet flavor. Add off heat and taste for balance.

Can I prepare this dish ahead of time?

Yes. Cook the Stroganoff through and cool it quickly, then refrigerate for up to 48 hours. Reheat gently over low heat, and stir in a splash of broth if the sauce tightens. Add fresh parsley before serving to revive color and aroma.

How can I make the sauce thicker without flour?

Use a cornstarch slurry (1–2 tsp cornstarch mixed with equal cold water) added gradually while simmering until the desired thickness is reached. Alternatively, reduce the sauce by simmering a little longer to intensify and thicken naturally.

Conclusion:

Beef Stroganoff with cream of mushroom soup is a dish that bridges ease and elegance, delivering a rich, comforting experience with minimal fuss. The seared beef, the glossy mushroom sauce, and the tang of sour cream come together to create a meal that warms both stomach and spirit. Whether you’re pulling this together on a busy weeknight or simmering it slowly for a small gathering, the recipe is forgiving, flexible, and deeply satisfying. Invite someone to share, set a simple table, and let the aroma of caramelized onions and mushrooms draw everyone to the kitchen — the best meals are often the ones that bring us together.