How To Make Beef Stroganoff With Cream Of Mushroom Soup In Just 30 Minutes!

Indulge in the classic flavors of beef stroganoff, now made effortlessly with the rich umami of cream of mushroom soup. This recipe simplifies the traditional preparation, delivering a comforting and delectable dish that will tantalize your taste buds.

Ingredients

• 1 pound boneless beef chuck roast, cut into thin strips
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (10.75 ounces) cream of mushroom soup
• 1 cup beef broth
• 1/2 cup sour cream
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• Salt and black pepper to taste
• Egg noodles or rice, for serving

Instructions

1. Prepare the Beef: Season the beef strips with salt and pepper. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the beef and cook until browned on all sides, about 5-7 minutes.
2. Sauté the Aromatics: Remove the beef from the skillet and set aside. Add the onion and garlic to the same skillet and cook until softened and golden, about 3 minutes.
3. Add the Soup and Broth: Stir in the cream of mushroom soup and beef broth. Bring to a boil, then reduce heat and simmer for 10 minutes, or until the sauce has thickened.
4. Return the Beef: Add the browned beef back to the skillet. Stir in the sour cream, Worcestershire sauce, and thyme. Season with additional salt and pepper to taste.
5. Simmer and Serve: Bring to a gentle simmer and cook for 15-20 minutes, or until the beef is tender and the sauce has thickened. Serve over egg noodles or rice.

Tips for the Perfect Stroganoff

• Choose Tender Beef: For the best texture, use a tender cut of beef, such as chuck roast or sirloin steak.
• Brown the Beef Well: Browning the beef adds depth of flavor to the stroganoff. Make sure to cook it until it’s well-browned on all sides.
• Don’t Overcook the Beef: The beef should be cooked through but still slightly tender. Overcooking can make it tough.
• Adjust the Thickness: If you prefer a thicker sauce, simmer it for longer. If you want a thinner sauce, add more beef broth.
• Serve with Your Favorite Sides: Beef stroganoff pairs well with egg noodles, rice, mashed potatoes, or roasted vegetables.

Variations

• Add Mushrooms: For a more mushroomy flavor, add some sliced mushrooms to the skillet with the onion and garlic.
• Use a Different Soup: If you don’t have cream of mushroom soup, you can use cream of celery or cream of chicken soup instead.
• Make it Gluten-Free: Use gluten-free egg noodles or rice for a gluten-free version of this dish.
• Add Some Heat: If you like a little spice, add a pinch of red pepper flakes or a dash of hot sauce to the sauce.

How to Make Ahead

• Cook the Beef: Brown the beef and set it aside.
• Make the Sauce: Sauté the onion and garlic, then add the soup and broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
• Store Separately: Store the cooked beef and the sauce separately in airtight containers in the refrigerator for up to 3 days.
• To Serve: When ready to serve, combine the beef and sauce in a skillet and reheat over medium heat until warmed through. Serve over your desired side dish.

Questions We Hear a Lot

Q: Can I use ground beef instead of steak?
A: Yes, you can use ground beef, but the texture will be slightly different.

Q: Do I have to use sour cream?
A: Sour cream adds a creamy and tangy flavor to the stroganoff, but you can omit it if you prefer.

Q: What kind of egg noodles should I use?
A: Use wide egg noodles for a classic stroganoff experience.

Q: Can I make this dish in a slow cooker?
A: Yes, you can cook the stroganoff in a slow cooker on low for 6-8 hours.

Q: How do I store leftovers?
A: Store leftovers in an airtight container in the refrigerator for up to 3 days.