A long-time family classic making use of Campbells Cream of Mushroom soup and other pantry staples that comes together in under forty minutes, perfect for a weeknight family dinner.
This beef stroganoff recipe is a long standing classic in my family. My dad used to make it for my mom when they had first started dating (so, the origin story is technically from my grandmother on my dad’s side). I have asked my mom to make this frequently for my birthdays or other occasions, so it’s only fitting that I finally make a blog about it. Using Campbells Cream of Mushroom soup, it is creamy and savory- not to mention easy and quick to make on a weeknight. The beef… try to find high quality sirloin steak (support your local farmers if you can).
Don’t skimp out and use reduced fat or low sodium soup for this beef stroganoff, it is best with the classic Cream of Mushroom soup. This is also the one recipe I will not advocate for homemade pasta, you need to use extra wide egg noodles, I prefer the No Yolk brand.
Okay, let’s make some family dinner (or just for you for the week).
Here’s what you need for this Classic Beef Stroganoff:
- 1 lb sirloin steak, cut into cubes and seasoned with salt & pepper
- 1 tbsp avocado or other high heat oil
- 1 small yellow onion, chopped
- 8 oz sliced baby bella or white mushrooms, more or less if you prefer
- 3 tbsp butter
- 1 cup unsalted or low sodium beef broth, or more if you want a thinner sauce
- 1 can Campbells Cream of Mushroom soup
- 6oz extra wide egg noodles
- Salt to add as you go
Don’t forget to prep your ingredients before you begin this beef stroganoff recipe so it is easier to add as you cook!
Heat a medium sized skillet with sides over medium high heat and add your avocado oil. Sear the steak on all sides, and then turn the heat down to medium or medium low (I have a gas stove and medium low is more like medium on an induction or electric). Add in the onions and mushrooms. The beef will not be fully cooked yet, but will be by the time the onions and mushrooms are tender. Add a tablespoon of butter and cook for about 7 minutes. At this time, bring your water to the stove to prep for cooking the pasta. You will cook according to the package instructions for 6oz. Make sure you salt your pasta water!
After 7 minutes, the mixture should look like the second image and the vegetables should be soft. Taste and add salt if needed (you will). If the vegetables are not soft, cook for a few minutes longer. Add in about half of the broth and remaining butter and let simmer on low for 5 minutes to help tenderize everything. Stir in the remaining broth and all of the soup until it is completely combined and creamy.
The water should be boiling by now, so allow the soup mixture to simmer over low while the pasta cooks. Once the pasta is cooked, add it directly to the soup mixture and simmer on low for 2 minutes. You can add some parsley if you’d like, or enjoy it as it.
That’s all! Super easy, huh? Your family will love this and ask for it frequently, I promise (and you’ll be happy to make it because it takes so little time).
I suggest pairing this with a nice Cabernet Sauvignon or an Old Fashioned.
Don’t forget to Pin below & share!
Classic Beef Stroganoff
- 1 lb Sirloin Steak
- 1 tbsp Avocado Oil or other high heat oil
- 1 Small Onion
- 8 oz Baby Bella or White Mushrooms more or less depending on preference
- 3 tbsp Butter salted or unsalted
- 1 cup Unsalted or Low Sodium Beef Broth more if you want the sauce thinner
- 1 can Campbells Cream of Mushroom Soup original
- 6 oz Extra Wide Egg Noodles I use "No Yolk" brand
- Salt & Pepper for Beef Seasoning you will add as you go
- Cut sirloin steak into cubes sized to your preference (season with s & p) and heat a medium sized skillet with high sides over medium high heat, add the avocado oil. You will add everything else to this pan, so make sure it is large enough.
- Sear the beef on all sides, and reduce the heat to medium low, the beef does not need to be fully cooked at this point. Add in the mushrooms and onions along with one tablespoon of butter. Cook until the onions and mushrooms are tender, about 7 minutes.
- Once the oinions and mushrooms are cooking, get the water ready for the pasta. You will cook according to the package instructions, for 6oz.
- At this point add another tbsp of butter, just for fun. Add some broth (about half) and let the onions, mushrooms, and beef cook. This will help the beef become more tender. Taste and add salt if needed.
- Add the Cream of Mushroom soup and remaining broth to the pan and stir until smooth. Allow this to simmer over low heat while the pasta cooks. Taste again and assess if you would like more salt.
- Once the pasta is cooked, add it directly to the pan with the soup and beef. Stir to combine and allow to simmer over low heat for two minutes. You can serve with some parsley on top or just how it is. Enjoy!