Beef Stroganoff - A Beautiful Mess

While beef stroganoff has origins in Russia (beef stroganov) and was traditionally made with mustard and sour cream, this beef stroganoff recipe is what I would consider the Midwestern version. For me, it hits the spot with tender pieces of steak in a creamy sauce, almost like a stew, served over egg noddles. You could also serve this dish over rice or mashed potatoes, but at our house it’s egg noddles all the way. 🙂

I would also label this as an EASY beef stroganoff recipe. Yes, all caps, it’s truly that simple. I use two cans of Campbell’s soup for this (or whatever brand, you get it) so the preparation reminds me of many Midwest/Southern casseroles we tend to make at our house too. While yes, this is easy to make, it’s still full of flavor, filling, and total comfort food.

Related: Next up, try my meatloaf, shepherd’s pie or pot roast recipes.

Ingredients

Beef
Salt
Black pepper
Butter
Shallot
Beef broth
Cream of mushroom condensed soup
Worcestershire sauce
Egg noodles

You may also want some fresh herbs like parsley or chives to top this with, but it’s optional.

Directions

Season steak on both sides with salt and pepper. Cut into small cubes, removing any large pieces of fat as you do. Cut the shallot into very small pieces, almost mincing like you would garlic.

Boil water and add salt. When ready, cook the egg noodles according to the package directions, draining when done.

Heat the butter in a large skillet or sauce pan over medium-high heat. Add the shallot and cook for about 1 minute. Add the beef and brown on all sides. Depending on how you like your steak (medium-rare, medium), you can cook this a little more or less. I tend to cook for 3-4 minutes, which I would put in the medium-rare range.

Next, add the cans of soup and Worcestershire sauce. Stir so everything gets well combined and simmer until hot. Serve over the egg noodles. Top with chopped parsley if using.

Tips and Notes

I usually use a large ribeye steak for this, but you could also use strip steak sirloin, beef tenderloin or even chuck roast.
Instead of a shallot you could use 1/3 of a yellow or white onion.
While I use the entire can of beef broth, if you want the mixture to be more like a thicker gravy rather than stew, you could use half the can.
I don’t add additional mushrooms besides what is already in the condensed soup, BUT if you like a lot of mushrooms in your beef stroganoff, you can use button, portobello or cremini mushrooms and cook them in the pan with the butter and shallot before the steak.
I always serve this over egg noodles, but other noodles like penne would work just as well. Other options include gnocchi, mashed potatoes or rice.
If you have leftovers, store the beef stew part separate from the noodles or whatever else you serve this with. Store in an airtight container in the refrigerator for up to three days. Rewarm in the microwave or stovetop.

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A creamy and flavorful thick stew of beef and mushrooms served over egg noddles

Yield 4

Prep 5 minutes

Cook 15 minutes

Total 20 minutes

Instructions

Season steak on both sides with salt and pepper.
Cut into small cubes, removing any large pieces of fat as you do.
Cut the shallot into very small pieces, almost mincing like you would garlic.
Boil water and add salt. When ready, cook the egg noodles according to the package directions, draining when done.
Heat the butter in a large skillet or sauce pan over medium-high heat. Add the shallot and cook for about 1 minute.
Add the beef and brown on all sides. Depending on how you like your steak (medium-rare, medium), you can cook this a little more or less. I tend to cook for 3-4 minutes, which I would put in the medium-rare range.
Next, add the cans of soup and Worcestershire sauce. Stir so everything gets well combined and simmer until hot.
Serve over the egg noodles. Top with chopped parsley if using.

Notes

I usually use a large ribeye steak for this, but you could also use strip steak sirloin, beef tenderloin or even chuck roast.
Instead of a shallot you could use 1/3 of a yellow or white onion.
While I use the entire can of beef broth, if you want the mixture to be more like a thicker gravy rather than stew, you could use half the can.
I don’t add additional mushrooms besides what is already in the condensed soup, BUT if you like a lot of mushrooms in your beef stroganoff, you can use button, portobello or cremini mushrooms and cook them in the pan with the butter and shallot before the steak.
I always serve this over egg noodles, but other noodles like penne would work just as well. Other options include gnocchi, mashed potatoes or rice.
If you have leftovers, store the beef stew part separate from the noodles or whatever else you serve this with. Store in an airtight container in the refrigerator for up to three days. Rewarm in the microwave or stovetop.

Nutrition

Nutrition Facts

Beef Stroganoff

Amount per Serving

% Daily Value*

* Percent Daily Values are based on a 2000 calorie diet.

Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.

Beef Stroganoff – A Beautiful Mess