Beef Stroganoff with Mushroom Soup

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.

Listen to learn how to make this recipe, along with some great tips from Christine:

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Listen to more Recipe of the Day episodes here.

  • 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.