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Beef Stroganoff

Beef and mushrooms are always a great match, and this recipe for classic Beef Stroganoff shows off exactly why. Bite-size strips of tender steak and bits of mushrooms simmer in a thick sour cream sauce that coats every bite. Served over a bed of buttery egg noodles, it’s a fast, filling, and no-fuss family meal. Just add your favorite vegetable side.
Makes 4 Servings
Hands-On Time: 
Total Time: 
About the Chef
Campbell Soup Company
Tips: Make Ahead Freezer Meal: Omit or reserve the fresh parsley as an optional topping. Prepare the noodles and beef mixture as directed. Cool completely. Layer the cooled noodles and beef mixture in a 13x9x2-inch baking pan, wrap tightly and freeze. From frozen, bake, covered, at 350°F for 50 minutes. Or, thaw in the refrigerator, bake, covered, for 35 minutes. Top with the optional parsley before serving, if desired.
Cook and drain the noodles according to the package directions. While the noodles are cooking, season the beef with salt and pepper. Heat the oil in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned, stirring often. Remove the beef from the skillet. Pour off any fat
Reduce the heat to medium. Add the onion to the skillet and cook until lightly browned. Stir in the soup, broth, Worcestershire, garlic powder and paprika and heat to a boil
Stir in the sour cream. Return the beef to the skillet and cook until done (do not boil). Season to taste. Serve the beef mixture over the noodles. Sprinkle with chopped fresh parsley, if desired