Beef Stroganoff With Cream Of Mushroom Recipe at Home

I make beef stroganoff with cream of mushroom soup on busy weeknights when I need a creamy, filling dinner in 30 minutes. The soup cuts the prep time in half while keeping the sauce thick and deeply savory. This recipe uses tender strips of beef, sautéed mushrooms, and egg noodles all finished in one pan.

Why This Beef Stroganoff With Cream of Mushroom Works

Cream of mushroom soup gives the sauce a rich, velvety texture without any roux or extra thickening steps. It delivers deep umami flavor in one can. The sour cream adds a bright, tangy finish that balances the richness of the beef and sauce.

Searing the beef in a very hot pan builds a golden crust and locks in the juices. That fond at the bottom of the pan dissolves into the sauce and adds another layer of savory depth. Every bite tastes like it simmered all day even though it takes 30 minutes from start to finish.

Ingredients

• 1 lb (450g) beef sirloin or beef tenderloin, cut into thin strips
• 1 can (10.5 oz) cream of mushroom soup
• 1/2 cup beef broth
• 1/2 cup sour cream
• 8 oz (225g) mushrooms, sliced
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1 tablespoon Worcestershire sauce
• 2 tablespoons butter
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 12 oz (340g) egg noodles, cooked and drained

What You Need for Beef Stroganoff With Cream of Mushroom

Beef sirloin or tenderloin — slice against the grain into thin strips, about 1/4 inch (6mm) thick. Thin cuts sear fast and stay tender. Chuck works as a budget option but needs 5–7 more minutes to cook through.

Cream of mushroom soup — one 10.5 oz can thickens the sauce and adds layered mushroom flavor without measuring stock, flour, or cream separately. Stick to full-fat for the richest result.

Beef broth — loosens the soup to a pourable sauce consistency and adds body. Low-sodium broth lets you control the salt level at the end.

Sour cream — stir it in at the very end off the heat. High heat causes it to curdle and break the sauce. Full-fat sour cream stays stable better than low-fat versions.

Mushrooms — cremini or button mushrooms both work. Slice them thick so they hold their shape after sautéing. Thin slices disappear into the sauce.

Worcestershire sauce — one tablespoon adds a deep, fermented savory note that rounds out the cream of mushroom base. Do not skip it.

Egg noodles — the classic base for stroganoff. Cook them separately and toss with a little butter to prevent sticking while the sauce finishes.

How to Make Beef Stroganoff With Cream of Mushroom

1. Season the beef strips with salt and black pepper. Heat a large skillet over high heat until very hot.
2. Add 1 tablespoon of butter. Sear the beef strips in a single layer for 1–2 minutes per side until browned. Work in batches — do not crowd the pan. Set the browned beef aside.
3. Lower the heat to medium. Add the remaining tablespoon of butter to the same skillet. Sauté the diced onion for 3 minutes until softened.
4. Add the garlic and sliced mushrooms. Cook for 4–5 minutes until the mushrooms release their liquid and the pan looks dry again.
5. Pour in the beef broth. Scrape up any browned bits from the bottom of the pan with a wooden spoon.
6. Stir in the cream of mushroom soup and Worcestershire sauce. Mix until the sauce is smooth and evenly combined.
7. Return the browned beef and any resting juices to the skillet. Stir to coat. Simmer on low for 5 minutes until the beef is heated through.
8. Remove the skillet from heat. Stir in the sour cream until fully incorporated. Taste and adjust salt.
9. Serve the stroganoff sauce over cooked egg noodles.

Beef Stroganoff With Cream of Mushroom Variations

Ground Beef Stroganoff With Cream of Mushroom

Swap the beef strips for 1 lb (450g) of 80/20 ground beef. Brown it with the onion until no pink remains, then drain excess fat before adding the mushrooms. Ground beef cooks faster and makes this recipe even more budget-friendly.

Chicken Stroganoff With Cream of Mushroom

Use 1 lb (450g) of boneless, skinless chicken breast cut into strips in place of beef. Sear the chicken until cooked through (internal temp 165°F / 74°C) before building the sauce. Use cream of chicken soup instead of cream of mushroom for a lighter flavor.

Crockpot Beef Stroganoff With Cream of Mushroom

Add the beef, onion, mushrooms, broth, Worcestershire, and cream of mushroom soup to a slow cooker. Cook on low for 6–8 hours or high for 3–4 hours. Stir in sour cream during the last 15 minutes and serve over noodles.

Beef Stroganoff With Cream of Mushroom and Sherry

Add 1/4 cup of dry sherry after the beef broth and let it cook for 1 minute before adding the soup. The sherry adds a slightly sweet, nutty undertone that pairs well with the sour cream finish.

Tips for the Best Beef Stroganoff With Cream of Mushroom

• I always sear the beef over very high heat — a hot pan builds a golden crust that standard browning does not. That crust gives the sauce its color and depth.
• Stir the sour cream in off the heat. Adding it while the skillet is still on the burner is the most common reason the sauce breaks.
• Let the mushrooms cook past their liquid release stage — a wet pan means the sauce will be thin and watery.
• Cut the beef thin and against the grain. Thick cuts cooked in 30 minutes turn chewy instead of tender.
• I use low-sodium beef broth so I can taste and adjust the salt at the end. The cream of mushroom soup already adds sodium.

Make Ahead & Storage

Beef stroganoff with cream of mushroom keeps in an airtight container in the fridge for up to 3 days. Store the sauce and noodles separately if you are prepping ahead — noodles absorb the sauce overnight and turn soft.

To reheat, warm the sauce in a skillet over low heat with a splash of beef broth to loosen it. Do not boil — high heat can cause the sour cream to separate. Stir gently as it warms and add the noodles just before serving.

This dish freezes well without the sour cream. Freeze the sauce in a zip bag for up to 2 months. Thaw overnight in the fridge, reheat gently, and stir in fresh sour cream before serving.

Common Questions

Can I use condensed cream of mushroom soup without diluting it?

Yes. This recipe uses condensed soup straight from the can without adding water first. The beef broth replaces the water and adds more flavor. The result is a thicker, richer sauce than a diluted version would give.

What cut of beef is best for stroganoff?

Sirloin and tenderloin are the best choices — both are tender enough to cook quickly over high heat. Avoid stew meat or chuck for this 30-minute recipe. Those cuts need low-and-slow cooking to become tender.

Why did my sour cream curdle in the stroganoff?

The most likely cause is adding it while the heat is still on. Always remove the skillet from the burner before stirring in sour cream. You can also temper it by mixing a spoonful of the hot sauce into the sour cream first, then stirring that mixture back into the pan.

Can I make beef stroganoff with cream of mushroom gluten-free?

Yes. Use a certified gluten-free cream of mushroom soup and serve over rice or gluten-free pasta instead of egg noodles. Check the Worcestershire sauce label too — some brands contain barley malt.

This beef stroganoff with cream of mushroom is the weeknight dinner I make when I want comfort food without the wait. Save this recipe and tap the link for the full beef stroganoff with cream of mushroom with step-by-step instructions.