Treat your taste buds to a symphony of savory flavors with our sumptuous Beef Stroganoff infused with rich mushroom soup and velvety sour cream. This classic comfort dish boasts tender strips of seared beef enveloped in a luscious, creamy sauce, marrying the earthy goodness of mushrooms with the luxurious tang of sour cream. A harmonious blend of ingredients that dances on the palate, this recipe promises a hearty and satisfying dining experience that’s perfect for both special occasions and cozy weeknight dinners.
Beef stroganoff with mushroom soup and sour cream recipe
Beef Stroganoff with mushroom soup and sour cream is a delicious and creamy Russian-inspired dish. It typically consists of thinly sliced beef, often sirloin or tenderloin, sautéed with onions and mushrooms. The creamy sauce is created by combining mushroom soup and sour cream, which gives the dish its signature rich and tangy flavor. It's often seasoned with spices like paprika and served over egg noodles, rice, or mashed potatoes. It's a comforting and hearty dish known for its creamy texture and savory taste.
Ingredients
- 1 pound beef sirloin or tenderloin, thinly sliced into strips
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 8 ounces mushrooms, sliced
- 2 cloves garlic, minced
- 1 can (10.5 ounces) condensed cream of mushroom soup
- 1 cup sour cream
- 1 teaspoon paprika
- Salt and pepper to taste
- Cooked egg noodles or rice for serving
- Chopped fresh parsley for garnish (optional)
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the sliced beef and cook until it's browned on all sides. Remove the beef from the skillet and set it aside.
- In the same skillet, add the chopped onion and sliced mushrooms. Sauté them until the mushrooms release their moisture and start to brown, and the onion becomes translucent, about 5-7 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Return the cooked beef to the skillet and stir to combine with the mushrooms and onions.
- Sprinkle in the paprika and season with salt and pepper to taste. Mix well.
- Stir in the condensed cream of mushroom soup and sour cream. Reduce the heat to low, and let the mixture simmer for about 5-7 minutes, stirring occasionally, until the sauce is heated through and the beef is cooked to your desired level of doneness.
- Taste and adjust the seasoning if needed.
- Serve the Beef Stroganoff over cooked egg noodles or rice.
- Garnish with chopped fresh parsley if desired.This creamy and savory Beef Stroganoff with mushroom soup and sour cream is a comforting meal that's perfect for a cozy dinner at home. Enjoy!
Video
Notes
When making Beef Stroganoff with mushroom soup and sour cream, one important thing to note is to avoid boiling the sour cream. Sour cream has a tendency to curdle when exposed to high heat, so it's crucial to keep the cooking temperature low once you've added it to the dish. Simmer the Stroganoff gently, just enough to heat it through, without letting it come to a rolling boil. This will help maintain the creamy and smooth texture of the sauce. If you're concerned about curdling, you can also remove the skillet from direct heat before stirring in the sour cream and then return it to low heat to warm through.
Nutrition
Serving: 100g
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