Campbell’s Soup Beef Stroganoff Recipe
Recipe Highlights
- Prep Time Campbell’s Soup Beef Stroganoff Recipe: 10-Minute
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4
- Calories: 485 per serving
Why Campbell’s Soup Makes This Recipe Special
Campbell’s Condensed Cream of Mushroom Soup is the secret ingredient that makes this beef stroganoff recipe both delicious and simple. The soup creates an instant creamy base with rich mushroom flavor that would typically require much more time and effort to develop from scratch.
Using Campbell’s soup in this recipe cuts down on prep time while adding depth of flavor that makes the dish taste like it’s been simmering for hours. The condensed soup also creates the perfect consistency for the stroganoff sauce – not too thick or too thin.
Benefits of Using Campbell’s Soup
- Saves significant prep time – no need to make a roux or sauce from scratch
- Creates consistent results every time
- Adds rich mushroom flavor that complements the beef perfectly
- Provides the ideal creamy texture for classic stroganoff
- Economical way to create a restaurant-quality meal at home
Traditional Method Challenges
- Requires making a roux and developing flavor over time
- More ingredients needed, increasing overall cost
- Higher risk of sauce breaking or becoming lumpy
- Typically takes 45+ minutes to develop proper flavor
- Requires more cooking experience for consistent results
Ingredients for Campbell’s Soup Beef Stroganoff
Main Ingredients
- 1½ pounds beef sirloin steak, cut into ¾-inch strips
- 1 can (10.5 ounces) Campbell’s Condensed Cream of Mushroom Soup
- 8 ounces medium egg noodles (about 4 cups uncooked)
- 8 ounces fresh mushrooms, sliced
- 1 medium onion, chopped (about ½ cup)
- ½ cup sour cream
- ¾ cup beef broth
Seasonings & Additions
- 2 tablespoons butter
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 tablespoon flour (for coating beef)
- 1 teaspoon salt
- Fresh parsley for garnish (optional)
Ingredient Tips
For the best results, use top sirloin steak as it provides excellent flavor while remaining tender when cooked properly. You can substitute Campbell’s 98% Fat Free Cream of Mushroom Soup or Heart Healthy Cream of Mushroom Soup for a lighter version. If you prefer a stronger mushroom flavor, use Campbell’s Cream of Mushroom with Roasted Garlic Soup instead.
Step-by-Step Cooking Instructions
Step 1: Prepare Ingredients
Cut the sirloin steak into ¾-inch strips. In a medium bowl, combine 1 tablespoon flour with 1 teaspoon salt. Add the beef strips and toss until evenly coated. Begin cooking the egg noodles according to package directions so they’ll be ready when the stroganoff is done.
Step 2: Brown the Beef
Melt 2 tablespoons butter in a large skillet over medium-high heat. Add the beef strips in a single layer and let them cook without stirring for 2-3 minutes until browned on one side. Flip and cook for another 2 minutes. Remove the beef from the skillet and set aside on a plate.
Step 3: Sauté Vegetables
In the same skillet, add the chopped onions and sliced mushrooms. Cook for 4-5 minutes, stirring occasionally, until the onions are soft and translucent and the mushrooms have released their moisture and begun to brown. This builds flavor for your stroganoff sauce.
Step 4: Create the Sauce
Add the Campbell’s Condensed Cream of Mushroom Soup, beef broth, Worcestershire sauce, garlic powder, and paprika to the skillet with the vegetables. Stir to combine and bring to a gentle boil. Reduce heat and simmer for 2-3 minutes until the sauce begins to thicken slightly.
Step 5: Finish the Stroganoff
Return the beef to the skillet and stir to combine with the sauce. Simmer for 3-4 minutes until the beef is heated through and cooked to desired doneness. Remove from heat and stir in the sour cream until fully incorporated. Be careful not to boil after adding sour cream to prevent curdling.
Step 6: Serve and Enjoy
Serve the beef stroganoff over the cooked egg noodles. Garnish with freshly chopped parsley if desired. The creamy sauce should coat the noodles perfectly, creating a comforting and satisfying meal. Enjoy while hot for the best flavor and texture.
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Cooking Tips and Variations
Pro Tips for Perfect Beef Stroganoff
- Don’t overcook the beef – Remove it from the pan after browning and add it back at the end to prevent it from becoming tough.
- Room temperature sour cream – Take the sour cream out of the refrigerator 15-20 minutes before using to prevent it from curdling when added to the hot sauce.
- Deglaze the pan – After cooking the mushrooms and onions, add a splash of beef broth to scrape up any browned bits from the bottom of the pan for extra flavor.
- Let it rest – Allow the stroganoff to sit for 5 minutes before serving to let the flavors meld together.
Delicious Variations to Try
| Variation | Ingredients to Add/Substitute | Preparation Notes |
| Ground Beef Stroganoff | Use 1½ pounds ground beef instead of sirloin | Brown the ground beef, drain excess fat, then proceed with the recipe as written |
| Creamy Garlic Stroganoff | Use Campbell’s Cream of Mushroom with Roasted Garlic Soup | Add 2-3 cloves of minced fresh garlic when sautéing the onions |
| Vegetable-Packed Stroganoff | Add 1 cup frozen peas and ½ cup diced carrots | Add peas during the last 3 minutes of cooking; sauté carrots with the onions |
| Wine-Enhanced Stroganoff | Add ¼ cup dry white wine or red wine | Add wine after sautéing vegetables and reduce by half before adding soup |
| Lower-Fat Stroganoff | Use Campbell’s 98% Fat Free Cream of Mushroom Soup and Greek yogurt instead of sour cream | Ensure yogurt is at room temperature before adding to prevent curdling |
Serving Suggestions
While egg noodles are the traditional choice for beef stroganoff, there are many delicious ways to serve this versatile dish. The rich, creamy sauce pairs wonderfully with various sides to create a complete and satisfying meal.
Perfect Pairings
- Egg noodles – The classic choice that catches all the delicious sauce
- Steamed rice – White or brown rice makes an excellent base
- Mashed potatoes – Creates an ultra-comforting meal
- Cauliflower rice – A lower-carb alternative
- Crusty bread – Perfect for sopping up extra sauce
Side Dish Ideas
- Simple green salad with vinaigrette
- Steamed green beans or broccoli
- Roasted asparagus
- Glazed carrots
- Garlic bread or dinner rolls
Make Ahead & Storage Tips
Beef stroganoff can be made up to 2 days ahead and stored in the refrigerator. For best results, prepare the recipe through Step 5 (before adding sour cream). When ready to serve, reheat gently and stir in fresh sour cream. Leftovers will keep for 3-4 days refrigerated in an airtight container. The stroganoff can also be frozen for up to 3 months, though the texture of the sauce may change slightly upon thawing.
Nutrition Information
| Nutrient | Amount Per Serving | % Daily Value* |
| Calories | 485 | – |
| Total Fat | 14g | 18% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 76mg | 25% |
| Sodium | 730mg | 32% |
| Total Carbohydrates | 52g | 19% |
| Dietary Fiber | 4g | 14% |
| Sugars | 5g | – |
| Protein | 34g | 68% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
This nutritional information refers to each serving of the entire recipe and not just the Campbell’s Cream of Mushroom Soup used as an ingredient. For a lower-sodium version, try using Campbell’s Healthy Request or Unsalted Cream of Mushroom Soup varieties.
Why You’ll Love This Campbell’s Soup Beef Stroganoff
This Campbell’s Soup Beef Stroganoff recipe brings together the best of both worlds – classic comfort food flavor with modern convenience. In just 30 minutes, you can create a meal that tastes like it took hours to prepare. The rich, creamy sauce perfectly complements the tender beef and earthy mushrooms, creating a balanced dish that’s sure to become a family favorite.
Whether you’re cooking for a weeknight family dinner or hosting friends, this recipe delivers restaurant-quality results with minimal effort. The versatility of Campbell’s Cream of Mushroom Soup makes it easy to customize this dish to your preferences while maintaining that signature stroganoff flavor everyone loves.
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Can I use a different cut of beef for this stroganoff recipe?
Yes! While sirloin is recommended for its tenderness and flavor, you can also use ribeye, tenderloin, or even ground beef. If using a tougher cut like chuck, consider marinating it first or cooking it longer at a lower temperature to ensure tenderness.
Can I make this recipe dairy-free?
You can adapt this recipe to be dairy-free by using dairy-free butter and a plant-based sour cream alternative. The Campbell’s Cream of Mushroom Soup does contain some dairy ingredients, so you would need to substitute with a dairy-free cream soup alternative.
How can I make this beef stroganoff in a slow cooker?
For a slow cooker version, brown the beef and sauté the vegetables as directed, then transfer to a slow cooker. Add the soup, broth, and seasonings, and cook on low for 6-7 hours or high for 3-4 hours. Stir in the sour cream during the last 30 minutes of cooking. Serve over freshly cooked egg noodles.