Beef Stroganoff with Golden Mushroom Soup
Tender beef strips cooked in a creamy and flavorful sauce made with golden mushroom soup, creating a delightful and comforting dish.
Servings 4
Calories 450kcal
Equipment
- Large skillet or frying pan
- Sharp knife
- Cutting Board
- Measuring cups, and spoons
- Wooden spoon or spatula
- Medium-sized mixing bowl
- Serving plates or bowls
Ingredients
For the beef stroganoff
- 1 1/2 pounds (680g) beef sirloin or tenderloin, cut into thin strips
- 2 tablespoons vegetable oil
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 1 can (10.75 ounces) golden mushroom soup
- 1 cup beef broth
- 1/2 cup sour cream
- Salt and pepper to taste
For serving
- Cooked egg noodles or rice
- Chopped fresh parsley (optional, for garnish)
Instructions
- Start by heating the vegetable oil in a large-sized skillet or frying pan over medium-high heat.
- Place the beef strips into the heated skillet and cook them until they are browned on all sides. Once done, carefully remove the beef from the skillet and set it aside.
- Add the sliced onion and minced garlic in the same skillet. Sauté until the onion is translucent and fragrant.
- Now, add the beef back to the skillet and incorporate the golden mushroom soup and beef broth. Give it a good stir to ensure everything is well combined. Lower the heat to medium-low and let the mixture simmer for about 10 minutes. This will allow the flavors to meld together.
- Gently incorporate the sour cream into the mixture, stirring it in until it is well blended. Season with salt and pepper according to your preference. Adjust the seasoning to achieve the perfect balance of flavors. Cook for an additional 5 minutes, stirring occasionally.
- Remove from heat and serve the beef stroganoff over cooked egg noodles or rice.
- Garnish with chopped fresh parsley, if desired.