Easy Beef Stroganoff

By
Stephanie Gallagher
Stephanie Gallagher
Stephanie Gallagher is a journalist and food writer who has authored multiple cookbooks.
Learn about The Spruce Eats' Editorial Process
Updated on 10/3/21
Easy beef stroganoff in two bowls

The Spruce / Karen Hibbard

Prep: 5 mins
Cook: 15 mins
Total: 20 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
236 Calories
14g Fat
12g Carbs
16g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 236
% Daily Value*
Total Fat 14g 18%
Saturated Fat 6g 30%
Cholesterol 53mg 18%
Sodium 668mg 29%
Total Carbohydrate 12g 5%
Dietary Fiber 2g 6%
Total Sugars 5g
Protein 16g
Vitamin C 3mg 13%
Calcium 92mg 7%
Iron 2mg 11%
Potassium 411mg 9%
*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 store-bought roast beef from the deli counter. You can even use leftover steak; you don't even have to worry about whether or not it's tough or overcooked. When using cooked beef in this way, a stroganoff brings the beef back to life. So all you have to do is make the sauce. To save time, look for presliced mushrooms if you like.

This recipe is also easy because it incorporates a can of condensed cream of mushroom soup. If you'd like to upgrade the recipe a bit, some stores and brands, such as Trader Joe's and Pacific Natural Foods, respectively, sell versions of condensed cream of mushroom soup made with all-natural ingredients. You can even make your own condensed cream soup if you like.

Serve this stroganoff with hot cooked egg noodles and a green salad. It tends to be a kid's kind of stroganoff because of the noodles and the creamy nature of the beef. You can also try it with rice, cauliflower rice, or mashed potatoes.

Ingredients

  • 2 tablespoons unsalted butter

  • 1/2 cup diced onions

  • 8 ounces sliced mushrooms

  • 2 tablespoons all-purpose flour

  • 1 1/2 cups beef broth

  • 1 (10.75-ounce) can condensed cream of mushroom soup

  • 2 tablespoons sour cream

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

  • 2 cups shredded cooked leftover beef, such as roast beef, pot roast, beef brisket, or deli roast beef

  • Cooked egg noodles, for serving

  • Chopped fresh parsley, optional garnish

Steps to Make It

  1. Gather the ingredients.

    Easy beef stroganoff ingredients

    The Spruce / Karen Hibbard

  2. In a large (12-inch) skillet over medium heat, melt the butter. Add the onions and mushrooms, and cook until softened.

    Onions and mushrooms in a pan, cooking until softened

    The Spruce / Karen Hibbard

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

    Add flour to the mushroom mixture

    The Spruce / Karen Hibbard

  4. Add the broth, stirring constantly, until thickened.

    Broth added to the mushroom mixture

    The Spruce / Karen Hibbard

  5. Add the cream of mushroom soup and sour cream, and season with salt and pepper.​

    Cream of mushroom soup and sour cream added to the pan, seasoned with salt and pepper

    The Spruce / Karen Hibbard

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

    Beef added to the sauce in the pan

    The Spruce / Karen Hibbard

  7. Serve the stroganoff over hot cooked egg noodles and garnish with chopped parsley if desired. Enjoy.

    Easy beef stroganoff, garnished with parsley

    The Spruce / Karen Hibbard

Tips

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 the onions from the skillet, and add a little more butter if the skillet is dry.
  • Add about half the mushrooms in a single layer. Don't crowd them, because they will steam instead of brown.
  • 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.

Variations

You can use plain yogurt instead of sour cream if you like. You can also use thinned-out cream cheese, too, which will make the sauce a little thicker.


Feel free to use a little bit of dried or fresh thyme when cooking the mushrooms if you like the savory combination of thyme and mushrooms.

How to Store and Freeze Beef Stroganoff

Beef stroganoff will keep for three to four days in the fridge if it's in an airtight sealed container. You can also freeze beef stroganoff for up to three months if it's in a sealed container, but that's best done if you leave out the egg noodles and just freeze the stroganoff itself. Noodles in a sauce tend to become mushy when defrosted. Reheat the stroganoff gently in the microwave or over low heat on the stovetop.