Beef Stroganoff Recipe With Cream Of Mushroom Soup: Weeknight One-Pot Elegance

This one-pot stroganoff brings restaurant-quality results to your weeknight table with minimal effort.

The cream of mushroom soup creates a rich, velvety sauce that clings to tender beef and egg noodles.

Ingredients for Beef Stroganoff Recipe with Cream of Mushroom Soup

One pot. Minimal effort. Restaurant-quality beef stroganoff at home in no time.

The beef is the star here. Sirloin stays tender when sliced thin against the grain (ask your butcher if you’re unsure). Costco has great pre-sliced options for stroganoff, or grab a whole piece from Whole Foods. Look for good marbling—it keeps the meat juicy. The noodles are non-negotiable: egg noodles soak up that velvety sauce perfectly (trust me, I’ve tried others).

No cream of mushroom soup? Cream of chicken works in a pinch, but the flavor shifts slightly. Sour cream swap? Full-fat Greek yogurt at a 1:1 ratio—same tang, less guilt. Out of Worcestershire? Soy sauce plus a dash of lemon juice mimics the depth. The mushrooms can be cremini if you want a deeper flavor, but white button mushrooms are classic for a reason.

This tastes even better the next day once flavors meld. Keeps 3-4 days in the fridge, freezes for 2-3 months. Leftovers reheat like a dream—just add a splash of broth to loosen the sauce (or whatever liquid you’ve got).

Step-by-Step Instructions for Beef Stroganoff With Cream of Mushroom Soup

One pot, minimal cleanup, and restaurant-worthy results in under an hour.

Step 1: Sear the Beef Sirloin to Lock in Juices

Heat 1 tablespoon unsalted butter and 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat. While it heats, pat the 1.5 lb beef sirloin dry with paper towels and season with 1 tsp salt and 0.5 tsp black pepper.

Add the beef in a single layer, working in batches if needed to avoid crowding. Sear for 2-3 minutes per side until deeply browned but not fully cooked through. The beef should develop a rich crust and release easily from the pan when ready to flip. Transfer to a plate and set aside.

Step 2: Sauté Aromatics and Mushrooms for Depth

In the same pot, add the remaining 2 tbsp unsalted butter. Once melted, add the finely diced onion and cook for 3-4 minutes until softened and translucent. Stir in the 3 cloves minced garlic cloves and cook for 30 seconds until fragrant.

Add the 8 oz sliced white mushrooms and cook for 5-6 minutes, stirring occasionally, until they release their moisture and turn golden brown. This builds layers of umami flavor that define the dish. Sprinkle the 2 tbsp all-purpose flour over the mixture and stir for 1 minute to cook out the raw flour taste.

Step 3: Build the Creamy Sauce and Finish

Pour in the 2 cans cream of mushroom soup, 1 cup beef broth, 2 tbsp Worcestershire sauce, and 1 tbsp Dijon mustard. Stir well to combine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and let it cook for 3-4 minutes until slightly thickened.

Return the seared beef and any accumulated juices to the pot. Stir in the 1 cup sour cream and simmer for 2-3 minutes until the beef is cooked through and the sauce is creamy and cohesive. Avoid boiling to prevent the sauce from curdling.

Step 4: Cook Noodles and Serve

While the stroganoff simmers, cook the 8 oz egg noodles according to package directions in a separate pot until al dente. Drain well and return to the pot. Pour the beef stroganoff over the noodles and toss gently to coat every strand in the rich, creamy sauce.

Garnish with 0.25 cup chopped fresh parsley and serve immediately while hot. The sauce should cling beautifully to the noodles, and each bite should deliver tender beef, earthy mushrooms, and that signature creamy tang. This dish tastes even better the next day as the flavors meld.

Perfect Pairings for These Flavors

Side Dish Pairings

Buttered green beans tossed with slivered almonds add a fresh crunch that cuts through the richness. I steam 1 lb green beans for 5 minutes, then toss with 2 tbsp butter and ¼ cup toasted almonds. A simple cucumber salad with dill and vinegar also refreshes the palate. 🥗

Bread Options

A warm crusty baguette from Trader Joe’s is perfect for soaking up every last drop of that creamy sauce. I also love garlic bread made with 1 tbsp garlic butter spread on sliced Italian bread and toasted for 3-4 minutes at 375°F.

Potato Sides

Mashed potatoes make this a hearty, comforting meal. I use 2 lbs Yukon Golds boiled until tender, then mash with ½ cup warm milk and 4 tbsp butter. For a lighter option, try roasted baby potatoes tossed with olive oil and rosemary at 400°F for 25 minutes.

Wine Pairings

A medium-bodied Pinot Noir with its bright acidity balances the creamy sauce beautifully. I recommend Meiomi or La Crema—both are widely available and affordable. For white wine lovers, a buttery Chardonnay complements the richness. 🍷

Frequently Asked Questions