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Beef Stroganoff

(10 Votes)
SERVES
4
COOK TIME
20 Min

It's been said that beef stroganoff originated in 19th-century Russia and supposedly got its name from the well-known Stroganov family. Though this recipe has been Americanized a bit, it's still as delicious as ever and we know you and your family will love it!

What You'll Need:
  • 1/2 stick butter
  • 1 1/2 pounds boneless beef top sirloin steak, cut into 1/4-inch strips
  • 1 small onion, finely chopped
  • 1 clove garlic, minced
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon black pepper
  • 1 (10-3/4-ounce) can condensed cream of mushroom soup
  • 1 (10-3/4-ounce) can condensed cream of chicken soup
  • 1/4 pound fresh mushrooms, sliced
  • 1 cup sour cream
What To Do:
  1. In a large skillet over medium heat, melt butter. Add steak strips, onion, and garlic, and cook 5 to 7 minutes, or until steak is no longer pink, stirring frequently.
     
  2. Add flour and pepper; mix well. Add the soups and mushrooms; mix well. Reduce heat to low and simmer 8 to 10 minutes, or until beef is tender.
     
  3. Just before serving, stir in sour cream and cook 2 to 4 minutes, or until mixture is heated through. Serve immediately.
     
Note
  • For a complete stroganoff dinner, serve this over a steaming bowl of our Dutch Noodles!

  • Make this a freezer-friendly recipe: Follow recipe above. Allow food to cool, store in freezer-safe container, and freeze. When ready to eat, thaw food in the fridge (usually takes a day) and reheat over medium-low heat in a saucepan on the stove. Serve and enjoy!

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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Made this at the fire station and the guys killed it. Although I did use deer meat instead of beef. Super easy and very good

Whenever I make Strogniff I add some dried dill with the sour cream.

Have not tried this but thinking that I'd sub home made cream sauce for the two soups. I am MSG sensitive and finding condensed soup without it is tough.

Violated the beef portion of this recipe--used b/l pork sirloin steaks b/c that's what I had handy. Used Campbell's Healthy Request version of the soups, and subbed only 2/3 cup of plain non-fat Greek yogurt for the sour cream. I also slightly increased the mushrooms (I used baby bellas), and this was VERY GOOD over plain hot-buttered noodles. (I have made Mr. Food's DUTCH NOODLES many, many times, and we love them, but I felt that they are so flavorful that they would compete with the stroganoff--I do think I was right.) Will make this many times (next time with beef) since it is so quick and easy to make. Also VERY TASTY!!!

I made this the other day and we like it very much!

Thinking of making this tonight.....hope it's good because I don't like to serve something that taste bad to my family. Oh, I know. I'll get God involved in it and it's sure to be very good.

My mother and I make stroganoff using hamburger,sour cream,cream of chicken and cream of mushroom and onions of course. Cook up burger and onions,add soups,and then sour cream. Let cook for a short time until good and hot. While doing all of this cook up some white rice. Put rice on dish and cover with some of the sauce. Have a fresh salid with it. We have been serving this up to family and guess for about fifty years. It is always easy and "oh so good".

Made this for my family tonight. I substituted ground sirloin as that was what I had thawed, and added a cup of beef broth for added flavor. Hubby, who is very picky, absolutely loved it! A real winner!

I think worchestshire sauce looks needed in this recipe but have not made it yet to see, but my other stroganoff I makes has it in it.

I make a similar recipe using the prepared Hormel pot roast or roast beef prepared dinner. I use the gravy as well. My daughter lightens up the recipe by using plain yogurt which makes it much tangier. When I use the yogurt I add at least 2 T of sour cream to smooth out the taste. Thanks for the recipe.

can this be frozen?

I made the beef stroganoff recipe last night and we loved it! My husband had three helpings!! Easy(I used the Hormel canned beef which is so tender and lean) so it was easy and fast and delicious!!

Had the above for dinner tonight. It was absolutely delicious but was short a couple of the items but it turned out really good anyway. Added a couple that I always used when making this so just went ahead and used them also. No fresh or canned mushrooms so I let the mushrooms in the soup do the job for me. Also added 1/2 pkg. of Stroganoff Mix that I keep on hand. Meat was frozen so pressure cooked it at the last minute so it would be nice and easy to eat (for people who have dentures). Added 1/2 tsp Cumin to meat b/4 PCooking and 1/2 tsp Onion salt. Very very good. Served with cubed and de-seeded watermelon.

guess it wasn't this recipe then was it?

I do the same thing with sour cream and cottage cheese, it has something to do with less air in the container. I've done it for so long I can't remember where I learned it from but, IT REALLY DOSE WORK!

What has the wineglass got to do with the recipe?

I sometimes substitute lean ground beef for the steak when I make this recipe to stretch the budget.

Good idea!!

My mom adds a little wine to the sauce while simmering...adds just a punch.

How long can you keep sour cream in the refrigerator after it has been open?

Sour cream can last for months in the frig. A old trick from my mother, turn the container up-side down. I use a Cool Whip lid to put under it. I also do the same with cottage cheese, turn it up-side down, put something under it. These two things will last for months in the frig. Another trick for butter milk is to put it in a CLEAN GLASS BOTTLE as soon as you bring it home from the store, this too will last or months in the frig.

yummmmmmmy!

I think it's about time that I purcase a pressure cooker. I want to try this recipe

Hello Sandy, Please forgive my puzzlement... but why are you considering a pressure cooker for this recipe? I don't see a mention of it in the original recipe; are you recommending this a variation?

I tried this version and found it tasted a bit like paste. The 1st time I thought maybe I had not cooked the flour enough. Cooked it a tad bit longer and it did not help. It was easy but does not measure up!!!. Once you have tasted the REAL THING--"easy" does not compensate for flavor

try adding some beef broth & don't "cook" the flour

i have tried lots of your recipires and they are mmm!!!-------------from peppermint pat springfield,mo.

this is great even with out the sour cream added . And also you can serve it over brown or white rice too....

If you want the stroganoff to be a little more sour, just add about 1/4 c of the water from your jar of dill pickles in the fridge. Combined with the sour cream, it will make it nice and tangy, but not overly sour.

i like different version of this its very good and my family loves it

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