Easy Beef Stroganoff

Written by
Stephanie Gallagher
Stephanie Gallagher is a journalist and food writer who has authored multiple cookbooks.
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Stephanie Gallagher
Updated 05/29/19
Beef stroganoff with noodles

Brian Hagiwara/Getty Images
  • Total: 20 mins
  • Prep: 5 mins
  • Cook: 15 mins
  • Yield: 4 to 6 servings
Nutritional Guidelines (per serving)
152 Calories
8g Fat
16g Carbs
6g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 4 to 6 servings
Amount per serving
Calories 152
% Daily Value*
Total Fat 8g 10%
Saturated Fat 4g 18%
Cholesterol 17mg 6%
Sodium 552mg 24%
Total Carbohydrate 16g 6%
Dietary Fiber 3g 11%
Protein 6g
Calcium 49mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This beef stroganoff recipe is a cinch to prepare because it starts with leftover cooked roast beef, pot roast, brisket, or even deli roast beef. So all you have to do is make the sauce. To save time, look for pre-sliced mushrooms (they're normally the same price as regular mushrooms).

Want to upgrade this recipe a bit? Trader Joe's and Pacific Natural Foods both make an excellent condensed cream of mushroom soup that is made with all-natural ingredients. The Trader Joe's soup is made with portobello mushrooms.

Serve this stroganoff with hot cooked egg noodles and a green salad.

Ingredients

  • 2 tbsp. butter
  • 1/2 cup diced onions
  • 8 oz. sliced mushrooms
  • 2 tbsp. flour
  • 1-1/2 cups beef broth
  • 1 10.75 oz. can condensed cream of mushroom soup
  • 2 tbsp. sour cream
  • kosher salt and freshly ground black pepper, to taste
  • 2 cups shredded cooked leftover roast beef, pot roast, beef brisket, or deli roast beef

Steps to Make It

  1. Melt the butter in a large (12-inch) skillet over medium heat. Add the onions and mushrooms, and cook until softened.

  2. Sprinkle the flour over the vegetables, and stir until the flour is well coated with the fat and drippings in the pan.​

  3. Add the broth, stirring constantly, until thickened. Add the cream of mushroom soup and sour cream, and season with salt and pepper.​

  4. Mix in the cooked beef, and cook a few minutes until heated through.

  5. Serve the stroganoff over hot cooked egg noodles.

Note: If you want to brown the mushrooms, which is a good idea because it will deepen the flavor of the stroganoff, simply cook the onions separately first. When they are translucent, remove from the skillet, and add a little more butter if the skillet is dry. Then add about half the mushrooms in a single layer. Don't crowd the mushrooms! Crowding will steam them instead of brown them.

Cook, without stirring, until the mushrooms are golden brown with a slight crust on the bottom. Turn, and cook a few minutes on the other side (the second side won't take as long). Repeat with the remaining mushrooms. Then return both the onions and all of the mushrooms to the pan and proceed with the recipe as directed.