Beef Stroganoff made with mushroom soup is a change-up from traditional Beef Stroganoff. You can use canned condensed cream of mushroom soup (or our homemade mushroom soup) for a shortcut on busy nights.
Turn your classic Beef Stroganoff into a new weeknight dish by using canned mushroom condensed soup and ground beef. A creamy sauce, soft egg noodles, and great flavors are the most tasty meal for busy days. This is a quick and convenient way to make a delicious dinner, but if you prefer making beef stroganoff from scratch you’ll want to try our basic Beef Stroganoff recipe.
- What Kind of Beef Should I Use for Mushroom Soup Beef Stroganoff?
- Can I Make Homemade Condensed Mushroom Soup?
- How Do I Keep Sour Cream From Curdling In Beef Stroganoff?
- Can I Freeze Beef Stroganoff?
- More Delicious Beef Recipes
- Podcast Episode: Making Stroganoff With Mushroom Soup
- Beef Stroganoff with Mushroom Soup Recipe
What Kind of Beef Should I Use for Mushroom Soup Beef Stroganoff?
I used lean ground beef to make my beef stroganoff. That way, the beef cooks quickly. However, any type of tender beef cuts can be used as well, including tenderloin and sirloin.
Can I Make Homemade Condensed Mushroom Soup?
Yes, you can make condensed mushroom soup in your kitchen. Try this homemade condensed mushroom soup recipe. I like making everything from scratch. That way I know exactly what ingredients I am using to cook my dish.
How Do I Keep Sour Cream From Curdling In Beef Stroganoff?
To prevent sour cream from curdling add it in at the end after you’ve removed the pan from the stove. You can also add some beef stroganoff to the sour cream to heat it up. After that, stir everything together. If you will be reheating it the next day just heat it through. Try not to overcook it so the sour cream doesn’t curdle.
Can I Freeze Beef Stroganoff?
Beef stroganoff is a perfect dish to freeze. Just use a glass or plastic airtight container and freeze it for up to 3 months. Thaw it in the fridge overnight.
More Delicious Beef Recipes
Podcast Episode: Making Stroganoff With Mushroom Soup
Listen to our editor, Christine Pittman, explain briefly about how to make this recipe, with some great tips along the way, by clicking the play button below:
Listen to more Recipe of the Day episodes here.
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Beef Stroganoff with Mushroom Soup Recipe
Beef Stroganoff made with mushroom soup is a change-up from traditional Beef Stroganoff. You can use canned condensed cream of mushroom soup (or our homemade mushroom soup) for a shortcut on busy nights.
- Prep Time: 15 Minutes
- Cook Time: 25 Minutes
- Total Time: 40 minutes
- Yield: 6 Servings 1x
- Category: Entrée
- Method: Stovetop
- Cuisine: American
Ingredients
- 12 oz. dry egg noodles
- 2 Tbsp. cooking oil
- 1 small onion, chopped
- 1 lb. lean ground beef
- 1 tsp. garlic powder
- 1 tsp. sweet paprika
- 1/2 tsp. salt
- 1/8 tsp. black pepper
- 1 (10 oz.) can condensed cream of mushroom soup (or homemade)
- 1 cup milk
- 2 Tbsp. sour cream
Instructions
- Cook egg noodles according to the package instructions. Set aside.
- In a large saucepan heat oil. Add onion and saute for 5-8 minutes on medium heat, mixing often.
- Add ground beef, cook stirring occasionally, until browned and cooked through, about 8-10 minutes.
- Stir in garlic powder, paprika, salt, and black pepper. Then add condensed cream of mushroom soup and milk. Heat through and then reduce heat to low and cook for about 5-7 minutes.
- Remove from heat. Stir in sour cream.
- Stir in cooked egg noodles or serve it over the noodles.
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This post originally appeared in February 2020 and was revised and republished in January 2024.
Yum! I was even out of sour cream, and the family loved it, thank you!
You’re welcome, DP! Glad you enjoyed.
My family is picky about beef stroganoff, but I like it. So I tried this as a different recipe from what I’d made previously. I think this is a great stroganoff recipe, & everyone seemed to like it.
Thanks, Loucrecia! Glad this recipe worked out for your family.
This was perfect as written! I don’t know why people added more sour cream. It didn’t need it in my opinion since so much creaminess already comes from the canned soup. But if you’re making this, start with teh amount given and then taste it before adding more is what I’d say.
Cheryl, I’m glad you liked it!
I don’t usually cook with condensed soup, but I do make a pork dish and this easy beef stroganoff. My husband loves them both, and will often ask ne to make them.
Thanks for sharing.
You’re so welcome, Beverly! 🙂
Super Delishhhh!!!
I tripled the Sour-cream and added thin slices of celery, fresh rosemary, basil, oregano, sage, and thinly sliced Buddha’s Hand Lemon from my garden… Thanks for sharing.
Carl
You’re welcome, Carl! Thanks for sharing your adjustments with us.
Winner. This recipe is delicious. I added a little extra sour cream becauase I like the tanginess. Thanks for sharing!
You’re welcome, Helen! So glad you enjoyed.