A Truly Comforting Classic Beef Stroganoff with Mushroom Soup

There are few meals as wonderfully comforting as a steaming bowl of stroganoff on a cool evening. We find this dish to be the ultimate culinary hug: rich, deeply satisfying, and guaranteed to bring smiles to the dinner table. Our recipe for Classic Beef Stroganoff with Mushroom Soup delivers all of that heartwarming goodness. We pair tender strips of beef and earthy mushrooms with a luxuriously creamy sauce, all served over a tangle of soft egg noodles. It’s a taste of nostalgia that, thanks to our straightforward method, is remarkably simple to prepare.

Beef stroganoff has long been a cherished staple in home kitchens. Our take on this classic streamlines the preparation by incorporating a can of condensed cream of mushroom soup. This simple addition is our secret to building a profoundly savoury flavour base in just minutes, meaning you don’t have to compromise on taste even when you’re short on time. Say goodbye to complicated sauces; we’re here to show you how to achieve that slow-cooked depth in well under an hour. Let’s head to the kitchen!

Why You’ll Adore This Recipe

• Wonderfully Rich Flavour: The harmony between the savoury seared beef, sautéed mushrooms, and the tangy, creamy sauce results in a taste that is simply unforgettable.
• Effortless to Make: This is an Easy beef stroganoff recipe that fits perfectly into a busy weeknight schedule. Using condensed soup simplifies the sauce, allowing you to serve a gourmet-quality meal in no time at all.
• The Epitome of Comfort: Warm, hearty, and immensely satisfying, this dish is the very definition of comfort food. It’s the ideal meal for lifting spirits and warming you from the inside.
• A Hit with the Whole Family: With its creamy consistency and deliciously rich but mild flavour, this stroganoff is a firm favourite with adults and children alike, ensuring clean plates all around.

Ingredients

• 500g sirloin or rump steak, sliced thinly against the grain
• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 1 large onion, finely chopped
• 250g chestnut mushrooms, sliced
• 2 cloves garlic, minced
• 2 tbsp plain flour
• 400ml beef broth
• 1 can (295g) condensed cream of mushroom soup
• 1 tbsp Dijon mustard
• 1 tsp Worcestershire sauce
• 200g soured cream, at room temperature
• Salt and freshly ground black pepper, to taste
• 300g egg noodles or pasta, to serve
• Fresh parsley, chopped, for garnish

Step-by-Step Instructions for Perfect Beef Stroganoff

Achieving a restaurant-worthy beef stroganoff in your own kitchen is much simpler than you might imagine. By following our clear steps, you’ll create a sumptuously rich and creamy meal that will have everyone asking for more. We have carefully broken down the method to make it entirely foolproof.

1. Prepare the Beef and Vegetables

First, let’s get all our components in order. Pat the steak dry with a paper towel; this is key to getting a lovely sear instead of steaming the meat. Slice the beef thinly across the grain to ensure it’s beautifully tender, then season it well with salt and pepper. Finally, finely chop the onion and slice your mushrooms. Having everything prepped and within reach makes for a calm and enjoyable cooking experience.

2. Sear the Beef to Perfection

In a large, heavy-based pan or a Dutch oven, heat the olive oil over a medium-high heat. When you see the oil shimmer, carefully place the beef strips in a single layer. It’s vital not to overcrowd the pan, so work in two batches if necessary. Sear the beef for about 1-2 minutes on each side until it develops a deep brown crust. At this point, you are not aiming to cook it through, simply to build flavour. Once browned, use a slotted spoon to transfer the beef to a plate and set it aside.

3. Build the Rich and Creamy Sauce

Lower the heat to medium and melt the butter in the same pan. Add the chopped onion and cook for around 5 minutes, until it has softened and turned translucent. Tip in the sliced mushrooms with a pinch of salt, and cook for a further 5-7 minutes until they have released their liquid and are nicely browned. Now, stir in the minced garlic and cook for one more minute until it becomes fragrant.

Next, sprinkle the plain flour over the onion and mushroom mixture. Stir it constantly for a minute to cook away the raw flour taste; this will also act as our thickening agent. Slowly pour in the beef broth, whisking as you go to ensure a smooth, lump-free sauce. Bring the mixture to a gentle simmer.

4. The Secret Ingredient: A Classic Cream of Mushroom Soup Recipe

Now for the step that makes this recipe both incredibly easy and deeply flavourful. Stir in the can of condensed cream of mushroom soup, along with the Dijon mustard and Worcestershire sauce. This condensed soup forms the heart of our quick Cream of mushroom soup recipe element, providing instant depth and creaminess. Keep stirring until the sauce is silky and perfectly blended. This clever shortcut creates a velvety sauce that tastes as if it has been simmering away for hours.

5. Bring It All Together

Return the seared beef, along with any juices that have collected on the plate, back into the pan. Stir everything together, reduce the heat to low, and pop the lid on. Let it simmer gently for 10-15 minutes, which will make the beef incredibly tender while it soaks up all the beautiful flavours of the sauce. As the stroganoff simmers, cook the egg noodles following the instructions on the packet.

For the final, crucial touch, take the pan off the heat. Let it cool for just a moment before you stir in the soured cream. Adding it away from direct heat is the secret to preventing it from splitting. Stir until the cream is fully incorporated, creating a pale and luscious sauce. Taste and adjust the seasoning with more salt and pepper if you feel it needs it.

Top Tips for the Best Stroganoff

To take your homemade stroganoff from simply good to truly exceptional, we suggest keeping these handy tips in mind.

• Select Quality Beef: For the most tender mouthfuls, we always opt for a good cut like sirloin, ribeye, or beef tenderloin. These cuts cook quickly and stay wonderfully juicy.
• Always Slice Against the Grain: This is an essential step for tender beef. It breaks up the muscle fibres, which makes the meat far more pleasant to eat. For a helpful visual guide on this, BBC Good Food has an excellent explanation.
• Use Room Temperature Soured Cream: Adding cold soured cream directly from the fridge into a hot sauce is a recipe for curdling. We recommend letting it sit on the worktop for 20-30 minutes before you begin cooking.
• Avoid Overcooking the Beef: The initial searing is purely for colour and flavour. The beef will cook through completely during the simmer, so take care not to overdo it at the start, otherwise it can become tough.

Serving Suggestions and Variations

The most traditional way to present this dish is ladled over a generous helping of buttery egg noodles, which are perfect for soaking up every last drop of the creamy sauce. This makes it a classic Traditional beef pasta meal that everyone seems to love. However, this stroganoff is wonderfully adaptable!

Consider serving it over:

• Fluffy white or brown rice
• Creamy mashed potatoes
• Low-carb options such as cauliflower rice or courgette noodles

To create a balanced meal, we like to serve it with a simple side of steamed green beans, roasted asparagus, or a fresh green salad tossed in a light vinaigrette. If you appreciate hearty, comforting dishes like this one, you may also enjoy our Low Carb Chicken Casserole as another simple weeknight choice.

FAQ

A Timeless Classic, Made Easy

This Classic Beef Stroganoff with Mushroom Soup is so much more than a recipe; it’s a chance to create a warm and memorable meal for your loved ones. It beautifully demonstrates that you don’t need to spend all day in the kitchen to achieve a meal with deep, satisfying flavours. Featuring tender beef, earthy mushrooms, and a wonderfully tangy cream sauce, it’s a timeless dish that we’re sure will become a family favourite.

We truly hope you enjoy this simple yet elegant recipe as much as we do. For another dish that marries pasta with a fabulous creamy sauce, why not take a look at our Garlic Parmesan Chicken Pasta Recipe?

Now, we’d love to hear from you! Give this recipe a go and let us know what you think in the comments section below. We always appreciate hearing your feedback. Don’t forget to rate the recipe and share it with anyone who loves a good, hearty meal.

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Prep: 10 mins
Cook: 20 mins
Serves: 4

Ingredients

• 500g sirloin or rump steak, sliced thinly against the grain
• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 1 large onion, finely chopped
• 250g chestnut mushrooms, sliced
• 2 cloves garlic, minced
• 2 tbsp plain flour
• 400ml beef broth
• 1 can (295g) condensed cream of mushroom soup
• 1 tbsp Dijon mustard
• 1 tsp Worcestershire sauce
• 200g soured cream, at room temperature
• Salt and freshly ground black pepper, to taste
• 300g egg noodles, to serve
• Fresh parsley, chopped, for garnish

Instructions

1. Season the thinly sliced beef with salt and pepper. Heat olive oil in a large, heavy-based pan over medium-high heat. Sear the beef in batches for 1-2 minutes per side until browned. Remove from the pan and set aside.
2. In the same pan, melt the butter over medium heat. Add the onion and cook for 5 minutes until soft. Add the mushrooms and a pinch of salt, cooking for 5-7 minutes until browned. Stir in the minced garlic and cook for one more minute until fragrant.
3. Sprinkle the flour over the vegetables and stir for one minute. Gradually whisk in the beef broth until the sauce is smooth, then bring to a gentle simmer.
4. Stir in the condensed cream of mushroom soup, Dijon mustard, and Worcestershire sauce until fully blended. Return the seared beef and any juices to the pan. Cover, reduce heat to low, and simmer gently for 10-15 minutes until the beef is tender.
5. Meanwhile, cook the egg noodles according to package directions. Remove the stroganoff from the heat and let it cool for a moment before stirring in the soured cream until incorporated. Season to taste and serve immediately over the hot noodles, garnished with fresh parsley.

Nutrition (per serving):
Calories: 800,
Carbs: 70 g,
Protein: 43 g,
Fat: 39 g