Beef Stroganoff with Mushroom Soup Recipe

Contributor: Ilona Orzechowska

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.

  • Author: Ilona Orzechowska
  • Prep Time: 15 Minutes
  • Cook Time: 25 Minutes
  • Total Time: 40 minutes
  • Yield: 6 Servings 1x
  • Category: Entrée
  • Method: Stovetop
  • Cuisine: American


Units Scale
  • 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


  1. Cook egg noodles according to the package instructions. Set aside.
  2. In a large saucepan heat oil. Add onion and saute for 5-8 minutes on medium heat, mixing often.
  3. Add ground beef, cook stirring occasionally, until browned and cooked through, about 8-10 minutes.
  4. 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.
  5. Remove from heat. Stir in sour cream.
  6. Stir in cooked egg noodles or serve it over the noodles.

Love this recipe? I’d appreciate it if you could scroll down and add a *5 star rating* to help others know they’ll love it as well!