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1. Shard Calculation

Query:

Response:

Calculated Shard: 161 (from laksa164)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa161.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://www.westviamidwest.com/30-minute-beef-stroganoff/\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.westviamidwest.com/30-minute-beef-stroganoff/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.westviamidwest.com\/30-minute-beef-stroganoff\/","crawl_time":1774286123,"first_indexed_time":1626378173,"http_code":200,"src_unparsed":"com,westviamidwest!www,\/30-minute-beef-stroganoff\/ s443","src_root_hash":"16720045744703581161","history_drop_reason":null,"meta_title":"30 Minute Beef Stroganoff - West Via Midwest","meta_descriptions":[],"attrs_boilerpipe_text":"This one-pot\n30-minute\nbeef stroganoff is a classic comfort dish made with seared strips of beef and sautéed mushrooms with garlic and onions in butter, simmered in a thick, rich cream of mushroom sauce.\nSome of our most popular recipes are retro classics —  recipes like our\nChicken Divan with curry\nand\nQuiche Lorraine\nso in continuing with providing what you like today this Stroganoff (with sour cream) is on the menu today!\nBeef Stroganoff is made with just a few simple ingredients. That’s why it’s important to use quality ingredients whenever possible. This Americanized version of Beef Stroganoff was made popular in the 1950s and I remember my mom making it for us growing up.\nIt’s just one of a number of different versions that have been created since the original Russian recipe dating back to the 1800s!\nShe used this recipe and all the neighborhood kids would want to come to eat dinner at our house when she made it!\nWhen it first became popular in America in the ’50s a lot of the recipes used ground beef, but my mom used and preferred strips of tenderized beef.\nWhen someone serves Stroganoff today it is generally understood to be beef, mushrooms, onions in a sour cream sauce. It can be served over rice or the way my mom did with egg noodles!\nWhile ground beef is still an option, this recipe is versatile in other meat choices too. If pork loin, pork chops or chicken breasts, chicken thighs are on sale they will substitute easily in this recipe.\nIt’s become a true homestyle comfort dish and this quick beef stroganoff with cream of mushroom soup is a lovely dinner idea for weeknights and cozy weekends. A simple easy dinner, ready and on the table in about 30 minutes. Since you can use so many different meats, flap meat, tri-tip, sirloin, etc., you can make it budget-friendly by buying what is on sale!\nBeef Stroganoff Origin\nThe general consensus is that Count Pavel Alexandrovich Stroganov’s Frech chef created and named it after the family. It was a recipe of the wealthy who could hire chefs, his being from France.\nSupposedly the original recipe was based on french mustard marinating the beef and a dollop of “Russian Sour Cream” (aka Smetana) was added to a broth made from a roux which helped thicken it up. There were no mushrooms, no onions, and definitely no alcohol (some currently like to add a bit of white wine to their sauce).\nIsn’t it neat to see how dishes evolve over time?\nBeef Stroganoff Ingredients\nBeef\n– Boneless sirloin trimmed of the fat. Cut into strips against the grain.\nOnion & garlic\n– Aromatic ingredients that add a humble yet powerful flavor profile to this dish.\nButter\n– Will be used to sauté the garlic and onions as well as the beef. There’s nothing better than the smell of butter and onions cooking away!\nMushrooms\n– the one add on to Mom’s recipe- more texture, more flavor!\nBeef Broth –\nthinning agent, but still adds flavor – can sub water in a pinch!\nCream of mushroom soup\n– If you’re feeling fancy and want to level up to gourmet status make this incredibly delicious condensed\nhomemade cream of mushroom soup\n. Otherwise, a can of storebought will do.\nWorcestershire sauce\n– To be added to the cream of mushroom soup to give it another layer of flavor.\nSour cream\n– A rich creamy addition to the sauce towards the end. Beef stroganoff with sour cream has a nice finish and helps thicken it up.\nSalt & pepper\n– To taste and round out the flavor of this amazing dish.\nVariations\nBeef Stroganoff no mushrooms\n– I hated mushrooms as a kid (what was I thinking? They are so good!), so my mom would make mine using the cream of chicken soup and cream of celery soup. While I highly recommend using mushrooms, it is absolutely possible to not use any in the stroganoff. My mom’s original recipe had no extra mushrooms in it, but as an adult now, I always add lots of sliced mushrooms along with the onions and garlic.\nDon’t have any cream of mushroom soup?\nMake the sauce with butter, beef broth, and heavy whipping cream. Deglaze the pan of the beef bits at the bottom and thicken it up with a little flour.\nDifferent beef options\n– I love using sirloin (top sirloin when possible), but I am also not opposed to using whatever is on sale. Tenderloin, ribeye, chuck beef, and even ground beef are all good choices.\nDifferent Protien Options\n– This recipe works really well with pork or chicken too.\nLet the veggies soften and cook well\nCook the Sliced Meat on high for a good sear\nLayer mushroom soup in first for flavor\nAdd back veggies and more flavors like sour cream and broth\nStir in noodles to complete the dish\nTips\nWhen slicing your meat, make sure to cut against the grain. There are some cuts of beef that are chewier and tougher, so cutting against the fibres cuts them shorter. This helps to make a more pleasant bite.\nUse a skillet large enough to hold the entire dish. It really is a one pot meal, so you want a big enough skillet to contain everything and be able to serve directly from it, if desired.\nIf the meat is still pink once you’ve cooked it initially, that’s ok. It will continue to cook as it simmers in the sauce.\nStorebought cream of mushroom is definitely  convenient but if you’re serving this to guests, or if you have some extra time to put in the extra effort, I highly recommend using a homemade\ncream of mushroom soup\n. It’s fantastic!\nEasy 30 Minute Budget Friendly Meal for Entertaining\nThis Stroganoff recipe is not only easy to make, but it comes together quickly— about 30 minutes. It’s a great meal for entertaining on a weeknight, because you can get the casserole on the table quickly.\nIt is so versatile in what meat is in it you can buy the meat that is on sale that week to have a budget friendly meal and still feed a lot of people!  Winning!\nFAQs\nWhat to serve it with?\nMy personal favorite is to have them overtop delicious buttery egg noodles or white rice. You can also enjoy them overtop mashed potatoes or polenta.\nWhat sides go with beef stroganoff?\nAs filling as it is, it’s always nice to have a little something extra on the side for when company comes over. It’s a rich creamy dish, so I like to serve lighter side dishes like green salads, roasted veggies, and a glass of wine.\nMore Casseroles and Classic Recipes you might enjoy:\nMake\nOld Fashioned Tuna Casserole\nwith egg noodles and canned tuna\nChicken Divan with Curry\na retro divan with broccoli, chicken and a dreamy sauce\nTry a family comfort food\nTaco Goulash\nfor an easy potluck idea\nCheeseburger Casserole\nA quick dinner with out the bun\nQuiche Lorraine\nHam, cheese in a creamy custard  in a store bought crust!\nChicken Noodle Casserole ~ Recipe coming soon!\nHashtag any recipes you make from West Via Midwest #westviamidwestrecipes or tag me @michele_westviamidwest on Instagram to be featured on our stories!  \nPrep Time\n10 minutes\nCook Time\n22 minutes\nTotal Time\n32 minutes\nIngredients\n2 Pounds Boneless Sirloin, trimmed of fat\n8 ounces Mushrooms, any kind\n1 Medium Onion, chopped fine\n3 cloves garlic, peeled and chopped fine\n3 Tablespoons Butter, divided\n1 can Cream of Mushroom soup\nUp to  cup Beef Broth (or water) \n1 Tablespoon Worcestershire Sauce\n1 cup Sour Cream\nSalt and Pepper to taste\n1 package egg noodles, boiled to package directions to al dente. \nInstructions\nSlice the sirloins against the grain into 2-3\" pieces long,and about 1\/4\" thick. Set aside.\nIn a large skillet melt 1 Tablespoon of the butter on medium-high heat, then add the chopped onions, sliced mushrooms and garlic. Cook 7-9  minutes until onions are golden and mushrooms are softened. Remove from the pan to a side bowl for later. Be sure and save any liquid released from the mushrooms for later as well.\nRaise heat to high, Add the remaining 2 tablespoons of butter to the pan to melt, about 1 minute, then add the sirloin strips to the pan to brown. Flip the meat once making sure to brown both sides-- about 5-7 minutes total. Don't worry if the meat isn't cooked thru, it will continue to cook in the sauce.\nOnce the meat has browned, add the cream of mushroom soup, (if making homemade, you'll want to add 1.25 cups of my recipe) 1\/2 cup beef broth, Worcestershire sauce and then add back in onion\/mushroom mixture and liquids.\nBring heat to medium and simmer (soft rolling boil) then cover and cook for 10 minutes.\nRemove the lid, add in the sour cream and stir to combine and heat until heated through. If you feel the stroganoff is a little thick, you can adjust the thickness by adding the rest of the beef broth in 1 tablespoon increments until it is the thickness you desire.\nToss with Egg Noodles and serve.\nNotes\nThe trick to super tender meat is making sure to buy beef with lots of marbling and then cutting it against the grain. To cut it evenly, place it in the freezer for about 20 minutes before you are ready to cut it and it will hold steady when cutting.\nNutrition Information:\nYield:\n8\nServing Size:\n1\nAmount Per Serving:\nCalories:\n468\nTotal Fat:\n29g\nSaturated Fat:\n13g\nTrans Fat:\n0g\nUnsaturated Fat:\n12g\nCholesterol:\n142mg\nSodium:\n559mg\nCarbohydrates:\n14g\nFiber:\n1g\nSugar:\n5g\nProtein:\n35g\nThis recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. Please calculate your own nutritional information if you want it exact to what you make and use my calculations as a guide only.","attrs_markdown":"[Skip to Content](https:\/\/www.westviamidwest.com\/30-minute-beef-stroganoff\/#content)\n\nSearch\n\nClose Search ×\n\n[![West Via Midwest](https:\/\/www.westviamidwest.com\/wp-content\/uploads\/2017\/12\/WVM-logo-Final-01.png)](https:\/\/www.westviamidwest.com\/ \"West Via Midwest\")\n\n- [Home](https:\/\/www.westviamidwest.com\/)\n- [RECIPES](https:\/\/www.westviamidwest.com\/recipes\/)\n  - [AIR FRYER](https:\/\/www.westviamidwest.com\/category\/easy-air-fryer-recipes\/)\n  - [APPETIZERS](https:\/\/www.westviamidwest.com\/category\/appetizers\/)\n    - [Dips](https:\/\/www.westviamidwest.com\/category\/appetizers\/dips\/)\n    - [Meatballs](https:\/\/www.westviamidwest.com\/category\/appetizers\/meatballs-appetizers\/)\n    - [Potatoes](https:\/\/www.westviamidwest.com\/category\/appetizers\/potato\/)\n    - [Shrimp & Fish](https:\/\/www.westviamidwest.com\/category\/appetizers\/shrimp-fish\/)\n    - [Sliders](https:\/\/www.westviamidwest.com\/category\/appetizers\/sliders\/)\n  - [BASICS](https:\/\/www.westviamidwest.com\/category\/basics\/)\n  - [BBQ](https:\/\/www.westviamidwest.com\/category\/bbq\/)\n    - [Main Course](https:\/\/www.westviamidwest.com\/category\/bbq\/main-course-bbq-recipes\/)\n    - [Side Dishes](https:\/\/www.westviamidwest.com\/category\/bbq\/side-dishes\/)\n  - [COCKTAILS](https:\/\/www.westviamidwest.com\/category\/cocktails\/)\n  - [MAIN COURSE](https:\/\/www.westviamidwest.com\/category\/main-course\/)\n    - [Beef](https:\/\/www.westviamidwest.com\/category\/main-course\/beef-recipes\/)\n    - [Breakfast & Brunch](https:\/\/www.westviamidwest.com\/category\/main-course\/breakfast\/)\n    - [Casseroles](https:\/\/www.westviamidwest.com\/category\/main-course\/casserole-recipes\/)\n    - [Chicken](https:\/\/www.westviamidwest.com\/category\/main-course\/chicken-recipes\/)\n    - [Fish & Shellfish](https:\/\/www.westviamidwest.com\/category\/main-course\/fish-shellfish-recipes\/)\n    - [Lamb](https:\/\/www.westviamidwest.com\/category\/main-course\/lamb-recipes\/)\n    - [Pasta & Rice](https:\/\/www.westviamidwest.com\/category\/main-course\/pasta-rice\/)\n    - [Pork](https:\/\/www.westviamidwest.com\/category\/main-course\/pork-recipes\/)\n    - [Soup](https:\/\/www.westviamidwest.com\/category\/main-course\/soup-recipes\/)\n  - [SIDE DISH](https:\/\/www.westviamidwest.com\/category\/side-dish\/)\n    - [Breads](https:\/\/www.westviamidwest.com\/category\/side-dish\/breads\/)\n    - [Pasta & Rice](https:\/\/www.westviamidwest.com\/category\/side-dish\/pasta-rice-side-dish\/)\n    - [Potatoes](https:\/\/www.westviamidwest.com\/category\/side-dish\/potatoes\/)\n    - [Salad](https:\/\/www.westviamidwest.com\/category\/side-dish\/salad-recipes\/)\n  - [STARTERS](https:\/\/www.westviamidwest.com\/category\/starters\/)\n  - [SWEETS](https:\/\/www.westviamidwest.com\/category\/sweets\/)\n- [About WVM](https:\/\/www.westviamidwest.com\/about-wvm\/)\n\n# 30 Minute Beef Stroganoff\nPosted on Last updated: July 21, 2021\n\n0 Comments\n\n3515 shares\n\nThis one-pot **30-minute** beef stroganoff is a classic comfort dish made with seared strips of beef and sautéed mushrooms with garlic and onions in butter, simmered in a thick, rich cream of mushroom sauce.\n\nSome of our most popular recipes are retro classics — recipes like our [Chicken Divan with curry](https:\/\/www.westviamidwest.com\/chicken-divan-with-curry\/) and [Quiche Lorraine](https:\/\/www.westviamidwest.com\/no-fail-quiche-lorraine\/) so in continuing with providing what you like today this Stroganoff (with sour cream) is on the menu today\\!\n\n[![pan of beef Stroganof noodles](https:\/\/www.westviamidwest.com\/wp-content\/uploads\/2021\/07\/Beef-Stroganoff-with-Mushroom-Soup-West-Via-Midwest-6-681x1024.jpg)![pan of beef Stroganof noodles](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20681%201024'%3E%3Crect%20width='681'%20height='1024'%20style='fill:%23e3e3e3'\/%3E%3C\/svg%3E)](https:\/\/www.westviamidwest.com\/wp-content\/uploads\/2021\/07\/Beef-Stroganoff-with-Mushroom-Soup-West-Via-Midwest-6.jpg)\n\nBeef Stroganoff is made with just a few simple ingredients. That’s why it’s important to use quality ingredients whenever possible. This Americanized version of Beef Stroganoff was made popular in the 1950s and I remember my mom making it for us growing up.\n\nIt’s just one of a number of different versions that have been created since the original Russian recipe dating back to the 1800s\\!\n\nShe used this recipe and all the neighborhood kids would want to come to eat dinner at our house when she made it\\!\n\nWhen it first became popular in America in the ’50s a lot of the recipes used ground beef, but my mom used and preferred strips of tenderized beef.\n\nWhen someone serves Stroganoff today it is generally understood to be beef, mushrooms, onions in a sour cream sauce. It can be served over rice or the way my mom did with egg noodles\\!\n\nWhile ground beef is still an option, this recipe is versatile in other meat choices too. If pork loin, pork chops or chicken breasts, chicken thighs are on sale they will substitute easily in this recipe.\n\nIt’s become a true homestyle comfort dish and this quick beef stroganoff with cream of mushroom soup is a lovely dinner idea for weeknights and cozy weekends. A simple easy dinner, ready and on the table in about 30 minutes. Since you can use so many different meats, flap meat, tri-tip, sirloin, etc., you can make it budget-friendly by buying what is on sale\\!\n\n[![serving bowls toppped with stroganoff ](https:\/\/www.westviamidwest.com\/wp-content\/uploads\/2021\/07\/Beef-Stroganoff-with-Mushroom-Soup-West-Via-Midwest-8-681x1024.jpg)![serving bowls toppped with stroganoff ](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20681%201024'%3E%3Crect%20width='681'%20height='1024'%20style='fill:%23e3e3e3'\/%3E%3C\/svg%3E)](https:\/\/www.westviamidwest.com\/wp-content\/uploads\/2021\/07\/Beef-Stroganoff-with-Mushroom-Soup-West-Via-Midwest-8.jpg)\n\n## Beef Stroganoff Origin\nThe general consensus is that Count Pavel Alexandrovich Stroganov’s Frech chef created and named it after the family. It was a recipe of the wealthy who could hire chefs, his being from France.\n\nSupposedly the original recipe was based on french mustard marinating the beef and a dollop of “Russian Sour Cream” (aka Smetana) was added to a broth made from a roux which helped thicken it up. There were no mushrooms, no onions, and definitely no alcohol (some currently like to add a bit of white wine to their sauce).\n\nIsn’t it neat to see how dishes evolve over time?\n\n[![Ingredients for stroganoff on a balck countertop](https:\/\/www.westviamidwest.com\/wp-content\/uploads\/2021\/07\/Beef-Stroganoff-Ingredients-WHITE-681x1024.jpg)![Ingredients for stroganoff on a balck countertop](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20681%201024'%3E%3Crect%20width='681'%20height='1024'%20style='fill:%23e3e3e3'\/%3E%3C\/svg%3E)](https:\/\/www.westviamidwest.com\/wp-content\/uploads\/2021\/07\/Beef-Stroganoff-Ingredients-WHITE.jpg)\n\n## Beef Stroganoff Ingredients\n- **Beef** – Boneless sirloin trimmed of the fat. Cut into strips against the grain.\n- **Onion & garlic** – Aromatic ingredients that add a humble yet powerful flavor profile to this dish.\n- **Butter** – Will be used to sauté the garlic and onions as well as the beef. There’s nothing better than the smell of butter and onions cooking away\\!\n- **Mushrooms** – the one add on to Mom’s recipe- more texture, more flavor\\!\n- **Beef Broth –** thinning agent, but still adds flavor – can sub water in a pinch\\!\n- **Cream of mushroom soup** – If you’re feeling fancy and want to level up to gourmet status make this incredibly delicious condensed [homemade cream of mushroom soup](https:\/\/www.westviamidwest.com\/homemade-cream-of-mushroom-soup-recipe-condensed-substitute\/). Otherwise, a can of storebought will do.\n- **Worcestershire sauce** – To be added to the cream of mushroom soup to give it another layer of flavor.\n- **Sour cream** – A rich creamy addition to the sauce towards the end. Beef stroganoff with sour cream has a nice finish and helps thicken it up.\n- **Salt & pepper** – To taste and round out the flavor of this amazing dish.\n## Variations\n- **Beef Stroganoff no mushrooms** – I hated mushrooms as a kid (what was I thinking? They are so good!), so my mom would make mine using the cream of chicken soup and cream of celery soup. While I highly recommend using mushrooms, it is absolutely possible to not use any in the stroganoff. My mom’s original recipe had no extra mushrooms in it, but as an adult now, I always add lots of sliced mushrooms along with the onions and garlic.\n- **Don’t have any cream of mushroom soup?** Make the sauce with butter, beef broth, and heavy whipping cream. Deglaze the pan of the beef bits at the bottom and thicken it up with a little flour.\n- **Different beef options** – I love using sirloin (top sirloin when possible), but I am also not opposed to using whatever is on sale. Tenderloin, ribeye, chuck beef, and even ground beef are all good choices.\n- **Different Protien Options** – This recipe works really well with pork or chicken too.\n\n- [![Sauteing veggies in a skillet](https:\/\/www.westviamidwest.com\/wp-content\/uploads\/2021\/07\/Beef-Stroganoff-with-Mushroom-Soup-West-Via-Midwest-2-681x1024.jpg)![Sauteing veggies in a skillet](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20681%201024'%3E%3Crect%20width='681'%20height='1024'%20style='fill:%23e3e3e3'\/%3E%3C\/svg%3E)](https:\/\/www.westviamidwest.com\/wp-content\/uploads\/2021\/07\/Beef-Stroganoff-with-Mushroom-Soup-West-Via-Midwest-2.jpg)\n  \n  Let the veggies soften and cook well\n- [![strips of meat in a skillet](https:\/\/www.westviamidwest.com\/wp-content\/uploads\/2021\/07\/Beef-Stroganoff-with-Mushroom-Soup-West-Via-Midwest-3-681x1024.jpg)![strips of meat in a skillet](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20681%201024'%3E%3Crect%20width='681'%20height='1024'%20style='fill:%23e3e3e3'\/%3E%3C\/svg%3E)](https:\/\/www.westviamidwest.com\/wp-content\/uploads\/2021\/07\/Beef-Stroganoff-with-Mushroom-Soup-West-Via-Midwest-3.jpg)\n  \n  Cook the Sliced Meat on high for a good sear\n- [![mushroom soup for flavor](https:\/\/www.westviamidwest.com\/wp-content\/uploads\/2021\/07\/Beef-Stroganoff-with-Mushroom-Soup-West-Via-Midwest-4-681x1024.jpg)![mushroom soup for flavor](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20681%201024'%3E%3Crect%20width='681'%20height='1024'%20style='fill:%23e3e3e3'\/%3E%3C\/svg%3E)](https:\/\/www.westviamidwest.com\/wp-content\/uploads\/2021\/07\/Beef-Stroganoff-with-Mushroom-Soup-West-Via-Midwest-4.jpg)\n  \n  Layer mushroom soup in first for flavor\n- [![vegetables, meat slices and sour cream in a skillet](https:\/\/www.westviamidwest.com\/wp-content\/uploads\/2021\/07\/Beef-Stroganoff-with-Mushroom-Soup-West-Via-Midwest-5-681x1024.jpg)![vegetables, meat slices and sour cream in a skillet](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20681%201024'%3E%3Crect%20width='681'%20height='1024'%20style='fill:%23e3e3e3'\/%3E%3C\/svg%3E)](https:\/\/www.westviamidwest.com\/wp-content\/uploads\/2021\/07\/Beef-Stroganoff-with-Mushroom-Soup-West-Via-Midwest-5.jpg)\n  \n  Add back veggies and more flavors like sour cream and broth\n- [![pan of beef Stroganof noodles](https:\/\/www.westviamidwest.com\/wp-content\/uploads\/2021\/07\/Beef-Stroganoff-with-Mushroom-Soup-West-Via-Midwest-6-681x1024.jpg)![pan of beef Stroganof noodles](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20681%201024'%3E%3Crect%20width='681'%20height='1024'%20style='fill:%23e3e3e3'\/%3E%3C\/svg%3E)](https:\/\/www.westviamidwest.com\/wp-content\/uploads\/2021\/07\/Beef-Stroganoff-with-Mushroom-Soup-West-Via-Midwest-6.jpg)\n  \n  Stir in noodles to complete the dish\n## Tips\n- When slicing your meat, make sure to cut against the grain. There are some cuts of beef that are chewier and tougher, so cutting against the fibres cuts them shorter. This helps to make a more pleasant bite.\n- Use a skillet large enough to hold the entire dish. It really is a one pot meal, so you want a big enough skillet to contain everything and be able to serve directly from it, if desired.\n- If the meat is still pink once you’ve cooked it initially, that’s ok. It will continue to cook as it simmers in the sauce.\n- Storebought cream of mushroom is definitely convenient but if you’re serving this to guests, or if you have some extra time to put in the extra effort, I highly recommend using a homemade [cream of mushroom soup](https:\/\/www.westviamidwest.com\/homemade-cream-of-mushroom-soup-recipe-condensed-substitute\/). It’s fantastic\\!\n## Easy 30 Minute Budget Friendly Meal for Entertaining\nThis Stroganoff recipe is not only easy to make, but it comes together quickly— about 30 minutes. It’s a great meal for entertaining on a weeknight, because you can get the casserole on the table quickly.\n\nIt is so versatile in what meat is in it you can buy the meat that is on sale that week to have a budget friendly meal and still feed a lot of people! Winning\\!\n\n## FAQs\n***What to serve it with?***\n\nMy personal favorite is to have them overtop delicious buttery egg noodles or white rice. You can also enjoy them overtop mashed potatoes or polenta.\n\n***What sides go with beef stroganoff?***\n\nAs filling as it is, it’s always nice to have a little something extra on the side for when company comes over. It’s a rich creamy dish, so I like to serve lighter side dishes like green salads, roasted veggies, and a glass of wine.\n## More Casseroles and Classic Recipes you might enjoy:\n- Make [Old Fashioned Tuna Casserole](https:\/\/www.westviamidwest.com\/easy-tuna-casserole\/) with egg noodles and canned tuna\n- [Chicken Divan with Curry](https:\/\/www.westviamidwest.com\/chicken-divan-with-curry\/) a retro divan with broccoli, chicken and a dreamy sauce\n- Try a family comfort food [Taco Goulash](https:\/\/www.westviamidwest.com\/cheesy-taco-goulash-pasta\/) for an easy potluck idea\n- [Cheeseburger Casserole](https:\/\/www.westviamidwest.com\/bacon-cheeseburger-casserole\/) A quick dinner with out the bun\n- [Quiche Lorraine](https:\/\/www.westviamidwest.com\/no-fail-quiche-lorraine\/) Ham, cheese in a creamy custard in a store bought crust\\!\n- Chicken Noodle Casserole ~ Recipe coming soon\\!\n\n[![Close up of beef and noodles in a stroganoff sauce in a grey pan](https:\/\/www.westviamidwest.com\/wp-content\/uploads\/2021\/07\/Beef-Stroganoff-with-Mushroom-Soup-West-Via-Midwest-11-1024x682.jpg)![Close up of beef and noodles in a stroganoff sauce in a grey pan](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201024%20682'%3E%3Crect%20width='1024'%20height='682'%20style='fill:%23e3e3e3'\/%3E%3C\/svg%3E)](https:\/\/www.westviamidwest.com\/wp-content\/uploads\/2021\/07\/Beef-Stroganoff-with-Mushroom-Soup-West-Via-Midwest-11.jpg)\n\n***Hashtag any recipes you make from West Via Midwest \\#westviamidwestrecipes or tag me @michele\\_westviamidwest on Instagram to be featured on our stories\\!***\n\nYield: 8 Servings\n\n## 30 Minute Beef Stroganoff\n\n![close up of noodles and beef in the stroganoff hot dish](https:\/\/www.westviamidwest.com\/wp-content\/uploads\/2021\/07\/Beef-Stroganoff-with-Mushroom-Soup-Square-1200-West-Via-Midwest-1-735x735.jpg)\n\n![close up of noodles and beef in the stroganoff hot dish](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20300%20300'%3E%3Crect%20width='300'%20height='300'%20style='fill:%23e3e3e3'\/%3E%3C\/svg%3E)\n\nThis retro classic casserole is not only easily made in one pan, but can be on the dinner table in 30 minutes. Simple pantry ingredients combined with beef, pork or chicken make this dinner a comfort food dream! (Budget friendly pot luck meal!)\n\n**Prep Time** 10 minutes\n\n**Cook Time** 22 minutes\n\n**Total Time** 32 minutes\n\n### Ingredients\n- 2 Pounds Boneless Sirloin, trimmed of fat\n- 8 ounces Mushrooms, any kind\n- 1 Medium Onion, chopped fine\n- 3 cloves garlic, peeled and chopped fine\n- 3 Tablespoons Butter, divided\n- 1 can Cream of Mushroom soup\n- Up to cup Beef Broth (or water)\n- 1 Tablespoon Worcestershire Sauce\n- 1 cup Sour Cream\n- Salt and Pepper to taste\n- 1 package egg noodles, boiled to package directions to al dente.\n\n### Instructions\n1. Slice the sirloins against the grain into 2-3\" pieces long,and about 1\/4\" thick. Set aside.\n2. In a large skillet melt 1 Tablespoon of the butter on medium-high heat, then add the chopped onions, sliced mushrooms and garlic. Cook 7-9 minutes until onions are golden and mushrooms are softened. Remove from the pan to a side bowl for later. Be sure and save any liquid released from the mushrooms for later as well.\n3. Raise heat to high, Add the remaining 2 tablespoons of butter to the pan to melt, about 1 minute, then add the sirloin strips to the pan to brown. Flip the meat once making sure to brown both sides-- about 5-7 minutes total. Don't worry if the meat isn't cooked thru, it will continue to cook in the sauce.\n4. Once the meat has browned, add the cream of mushroom soup, (if making homemade, you'll want to add 1.25 cups of my recipe) 1\/2 cup beef broth, Worcestershire sauce and then add back in onion\/mushroom mixture and liquids.\n5. Bring heat to medium and simmer (soft rolling boil) then cover and cook for 10 minutes.\n6. Remove the lid, add in the sour cream and stir to combine and heat until heated through. If you feel the stroganoff is a little thick, you can adjust the thickness by adding the rest of the beef broth in 1 tablespoon increments until it is the thickness you desire.\n7. Toss with Egg Noodles and serve.\n\n### Notes\nThe trick to super tender meat is making sure to buy beef with lots of marbling and then cutting it against the grain. To cut it evenly, place it in the freezer for about 20 minutes before you are ready to cut it and it will hold steady when cutting.\n\n#### Nutrition Information:\n#### Yield:\n8\n\n#### Serving Size:\n1\n\n*Amount Per Serving:* Calories: 468Total Fat: 29gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 142mgSodium: 559mgCarbohydrates: 14gFiber: 1gSugar: 5gProtein: 35g\n\n*This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. Please calculate your own nutritional information if you want it exact to what you make and use my calculations as a guide only.*\n\n### Did you make this recipe?\nBe sure and tag us on Instagram (@michele\\_westviamidwest) to be featured in our stories or our weekly newsletter! We love it when you make our recipes and share the love\\!\n\n© Michele Hall\n\n**Cuisine:**  American  \/ **Category:** MAIN COURSE\n\n![](https:\/\/www.westviamidwest.com\/wp-content\/uploads\/2021\/07\/Beef-Stroganoff-Pin-1-735x1103.jpg)\n\n![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20300%20300'%3E%3Crect%20width='300'%20height='300'%20style='fill:%23e3e3e3'\/%3E%3C\/svg%3E)\n\nBy Author [Michele Hall](https:\/\/www.westviamidwest.com\/author\/michelelwallaceyahoo-com\/)\n\nPosted on Last updated: July 21, 2021\n\nCategories [Beef](https:\/\/www.westviamidwest.com\/category\/main-course\/beef-recipes\/), [Casseroles](https:\/\/www.westviamidwest.com\/category\/main-course\/casserole-recipes\/), [MAIN COURSE](https:\/\/www.westviamidwest.com\/category\/main-course\/)\n\n## Post navigation\n[![](https:\/\/www.westviamidwest.com\/wp-content\/uploads\/2021\/06\/Cheeseburger-Pasta-Bake-West-Via-Midwest-7-240x320.jpg)![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20240%20320'%3E%3Crect%20width='240'%20height='320'%20style='fill:%23e3e3e3'\/%3E%3C\/svg%3E)](https:\/\/www.westviamidwest.com\/bacon-cheeseburger-casserole\/)\n\n[Bacon Cheeseburger Casserole](https:\/\/www.westviamidwest.com\/bacon-cheeseburger-casserole\/)\n\n[![](https:\/\/www.westviamidwest.com\/wp-content\/uploads\/2018\/06\/Easy-Dry-Rub-Oven-Baked-Ribs-West-Via-Midwest-2.jpg)![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20479%20720'%3E%3Crect%20width='479'%20height='720'%20style='fill:%23e3e3e3'\/%3E%3C\/svg%3E)](https:\/\/www.westviamidwest.com\/oven-baked-beef-ribs-recipe\/)\n\n[Easy Oven Baked Beef Ribs Recipe (VIDEO)](https:\/\/www.westviamidwest.com\/oven-baked-beef-ribs-recipe\/)\n\n[Click here to cancel reply.](https:\/\/www.westviamidwest.com\/30-minute-beef-stroganoff\/#respond)\n\nThis site uses Akismet to reduce spam. [Learn how your comment data is processed](https:\/\/akismet.com\/privacy\/).\n\n15 Classic Ground Beef Dishes No One Cares About Anymore\n\nWednesday 9th of July 2025\n\n\\[…\\] © West Via Midwest \\[…\\]\n\nThis site uses Akismet to reduce spam. [Learn how your comment data is processed](https:\/\/akismet.com\/privacy\/).\n\nThis site uses affiliate links, such as Amazon which pays this site a small commission if you purchase at no additional cost to you. As an Amazon Associate I earn from qualifying purchases. Read full info  [here](https:\/\/www.westviamidwest.com\/legal\/).\n\n![](https:\/\/www.westviamidwest.com\/wp-content\/uploads\/2019\/09\/Headshot-150-150-West-Via-Midwest-1.jpg)\n\n![](https:\/\/www.westviamidwest.com\/wp-content\/uploads\/2019\/09\/Headshot-150-150-West-Via-Midwest-1.jpg)\n### Hi! I’m Michele\nI believe no matter how busy you are you can entertain without stress while making great tasting food that people will rave about.\n\n[Read more here…](https:\/\/www.westviamidwest.com\/about-wvm\/)\n\n###\n### Our Most Popular Posts\n[![](https:\/\/www.westviamidwest.com\/wp-content\/uploads\/2019\/02\/Oven-Baked-Ribs-SQ-West-Via-Midwest-1-150x150.jpg)![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20150%20150'%3E%3Crect%20width='150'%20height='150'%20style='fill:%23e3e3e3'\/%3E%3C\/svg%3E)](https:\/\/www.westviamidwest.com\/oven-baked-beef-ribs-recipe\/)\n\nOven Baked Ribs\n\n[![Easy Lamb Chops](https:\/\/www.westviamidwest.com\/wp-content\/uploads\/2019\/02\/No-Fail-Grilled-Lamb-Chops-SQ-West-Via-Midwest-1-150x150.jpg)![Easy Lamb Chops](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20150%20150'%3E%3Crect%20width='150'%20height='150'%20style='fill:%23e3e3e3'\/%3E%3C\/svg%3E)](https:\/\/www.westviamidwest.com\/no-fail-grilled-lamb-chops\/)\n\nEasy Lamb Chops\n\n[Our Web Stories](https:\/\/www.westviamidwest.com\/web-stories\/)\n\n[LEGAL – PRIVACY POLICY](https:\/\/www.westviamidwest.com\/legal\/)\n\n[CONTACT](https:\/\/www.westviamidwest.com\/contact\/)\n\n[ACCESSIBILITY](https:\/\/www.westviamidwest.com\/accessibility\/)\n\nCopyright © 2026 West Via Midwest \\| [Trellis Framework](https:\/\/mediavine.com\/) by [Mediavine](https:\/\/www.mediavine.com\/)\n\n[Skip to Recipe](https:\/\/www.westviamidwest.com\/30-minute-beef-stroganoff\/#mv-creation-436)\n\n3515 shares\n\n## Sharing is Caring\nHelp spread the word. You're awesome for doing it\\!","attrs_readable_markdown":"This one-pot **30-minute** beef stroganoff is a classic comfort dish made with seared strips of beef and sautéed mushrooms with garlic and onions in butter, simmered in a thick, rich cream of mushroom sauce.\n\nSome of our most popular recipes are retro classics — recipes like our [Chicken Divan with curry](https:\/\/www.westviamidwest.com\/chicken-divan-with-curry\/) and [Quiche Lorraine](https:\/\/www.westviamidwest.com\/no-fail-quiche-lorraine\/) so in continuing with providing what you like today this Stroganoff (with sour cream) is on the menu today\\!\n\n[![pan of beef Stroganof noodles](https:\/\/www.westviamidwest.com\/wp-content\/uploads\/2021\/07\/Beef-Stroganoff-with-Mushroom-Soup-West-Via-Midwest-6-681x1024.jpg)](https:\/\/www.westviamidwest.com\/wp-content\/uploads\/2021\/07\/Beef-Stroganoff-with-Mushroom-Soup-West-Via-Midwest-6.jpg)\n\nBeef Stroganoff is made with just a few simple ingredients. That’s why it’s important to use quality ingredients whenever possible. This Americanized version of Beef Stroganoff was made popular in the 1950s and I remember my mom making it for us growing up.\n\nIt’s just one of a number of different versions that have been created since the original Russian recipe dating back to the 1800s\\!\n\nShe used this recipe and all the neighborhood kids would want to come to eat dinner at our house when she made it\\!\n\nWhen it first became popular in America in the ’50s a lot of the recipes used ground beef, but my mom used and preferred strips of tenderized beef.\n\nWhen someone serves Stroganoff today it is generally understood to be beef, mushrooms, onions in a sour cream sauce. It can be served over rice or the way my mom did with egg noodles\\!\n\nWhile ground beef is still an option, this recipe is versatile in other meat choices too. If pork loin, pork chops or chicken breasts, chicken thighs are on sale they will substitute easily in this recipe.\n\nIt’s become a true homestyle comfort dish and this quick beef stroganoff with cream of mushroom soup is a lovely dinner idea for weeknights and cozy weekends. A simple easy dinner, ready and on the table in about 30 minutes. Since you can use so many different meats, flap meat, tri-tip, sirloin, etc., you can make it budget-friendly by buying what is on sale\\!\n\n[![serving bowls toppped with stroganoff ](https:\/\/www.westviamidwest.com\/wp-content\/uploads\/2021\/07\/Beef-Stroganoff-with-Mushroom-Soup-West-Via-Midwest-8-681x1024.jpg)](https:\/\/www.westviamidwest.com\/wp-content\/uploads\/2021\/07\/Beef-Stroganoff-with-Mushroom-Soup-West-Via-Midwest-8.jpg)\n\n## Beef Stroganoff Origin\nThe general consensus is that Count Pavel Alexandrovich Stroganov’s Frech chef created and named it after the family. It was a recipe of the wealthy who could hire chefs, his being from France.\n\nSupposedly the original recipe was based on french mustard marinating the beef and a dollop of “Russian Sour Cream” (aka Smetana) was added to a broth made from a roux which helped thicken it up. There were no mushrooms, no onions, and definitely no alcohol (some currently like to add a bit of white wine to their sauce).\n\nIsn’t it neat to see how dishes evolve over time?\n\n[![Ingredients for stroganoff on a balck countertop](https:\/\/www.westviamidwest.com\/wp-content\/uploads\/2021\/07\/Beef-Stroganoff-Ingredients-WHITE-681x1024.jpg)](https:\/\/www.westviamidwest.com\/wp-content\/uploads\/2021\/07\/Beef-Stroganoff-Ingredients-WHITE.jpg)\n\n## Beef Stroganoff Ingredients\n- **Beef** – Boneless sirloin trimmed of the fat. Cut into strips against the grain.\n- **Onion & garlic** – Aromatic ingredients that add a humble yet powerful flavor profile to this dish.\n- **Butter** – Will be used to sauté the garlic and onions as well as the beef. There’s nothing better than the smell of butter and onions cooking away\\!\n- **Mushrooms** – the one add on to Mom’s recipe- more texture, more flavor\\!\n- **Beef Broth –** thinning agent, but still adds flavor – can sub water in a pinch\\!\n- **Cream of mushroom soup** – If you’re feeling fancy and want to level up to gourmet status make this incredibly delicious condensed [homemade cream of mushroom soup](https:\/\/www.westviamidwest.com\/homemade-cream-of-mushroom-soup-recipe-condensed-substitute\/). Otherwise, a can of storebought will do.\n- **Worcestershire sauce** – To be added to the cream of mushroom soup to give it another layer of flavor.\n- **Sour cream** – A rich creamy addition to the sauce towards the end. Beef stroganoff with sour cream has a nice finish and helps thicken it up.\n- **Salt & pepper** – To taste and round out the flavor of this amazing dish.\n## Variations\n- **Beef Stroganoff no mushrooms** – I hated mushrooms as a kid (what was I thinking? They are so good!), so my mom would make mine using the cream of chicken soup and cream of celery soup. While I highly recommend using mushrooms, it is absolutely possible to not use any in the stroganoff. My mom’s original recipe had no extra mushrooms in it, but as an adult now, I always add lots of sliced mushrooms along with the onions and garlic.\n- **Don’t have any cream of mushroom soup?** Make the sauce with butter, beef broth, and heavy whipping cream. Deglaze the pan of the beef bits at the bottom and thicken it up with a little flour.\n- **Different beef options** – I love using sirloin (top sirloin when possible), but I am also not opposed to using whatever is on sale. Tenderloin, ribeye, chuck beef, and even ground beef are all good choices.\n- **Different Protien Options** – This recipe works really well with pork or chicken too.\n\n- [![Sauteing veggies in a skillet](https:\/\/www.westviamidwest.com\/wp-content\/uploads\/2021\/07\/Beef-Stroganoff-with-Mushroom-Soup-West-Via-Midwest-2-681x1024.jpg)](https:\/\/www.westviamidwest.com\/wp-content\/uploads\/2021\/07\/Beef-Stroganoff-with-Mushroom-Soup-West-Via-Midwest-2.jpg)\n  \n  Let the veggies soften and cook well\n- [![strips of meat in a skillet](https:\/\/www.westviamidwest.com\/wp-content\/uploads\/2021\/07\/Beef-Stroganoff-with-Mushroom-Soup-West-Via-Midwest-3-681x1024.jpg)](https:\/\/www.westviamidwest.com\/wp-content\/uploads\/2021\/07\/Beef-Stroganoff-with-Mushroom-Soup-West-Via-Midwest-3.jpg)\n  \n  Cook the Sliced Meat on high for a good sear\n- [![mushroom soup for flavor](https:\/\/www.westviamidwest.com\/wp-content\/uploads\/2021\/07\/Beef-Stroganoff-with-Mushroom-Soup-West-Via-Midwest-4-681x1024.jpg)](https:\/\/www.westviamidwest.com\/wp-content\/uploads\/2021\/07\/Beef-Stroganoff-with-Mushroom-Soup-West-Via-Midwest-4.jpg)\n  \n  Layer mushroom soup in first for flavor\n- [![vegetables, meat slices and sour cream in a skillet](https:\/\/www.westviamidwest.com\/wp-content\/uploads\/2021\/07\/Beef-Stroganoff-with-Mushroom-Soup-West-Via-Midwest-5-681x1024.jpg)](https:\/\/www.westviamidwest.com\/wp-content\/uploads\/2021\/07\/Beef-Stroganoff-with-Mushroom-Soup-West-Via-Midwest-5.jpg)\n  \n  Add back veggies and more flavors like sour cream and broth\n- [![pan of beef Stroganof noodles](https:\/\/www.westviamidwest.com\/wp-content\/uploads\/2021\/07\/Beef-Stroganoff-with-Mushroom-Soup-West-Via-Midwest-6-681x1024.jpg)](https:\/\/www.westviamidwest.com\/wp-content\/uploads\/2021\/07\/Beef-Stroganoff-with-Mushroom-Soup-West-Via-Midwest-6.jpg)\n  \n  Stir in noodles to complete the dish\n## Tips\n- When slicing your meat, make sure to cut against the grain. There are some cuts of beef that are chewier and tougher, so cutting against the fibres cuts them shorter. This helps to make a more pleasant bite.\n- Use a skillet large enough to hold the entire dish. It really is a one pot meal, so you want a big enough skillet to contain everything and be able to serve directly from it, if desired.\n- If the meat is still pink once you’ve cooked it initially, that’s ok. It will continue to cook as it simmers in the sauce.\n- Storebought cream of mushroom is definitely convenient but if you’re serving this to guests, or if you have some extra time to put in the extra effort, I highly recommend using a homemade [cream of mushroom soup](https:\/\/www.westviamidwest.com\/homemade-cream-of-mushroom-soup-recipe-condensed-substitute\/). It’s fantastic\\!\n## Easy 30 Minute Budget Friendly Meal for Entertaining\nThis Stroganoff recipe is not only easy to make, but it comes together quickly— about 30 minutes. It’s a great meal for entertaining on a weeknight, because you can get the casserole on the table quickly.\n\nIt is so versatile in what meat is in it you can buy the meat that is on sale that week to have a budget friendly meal and still feed a lot of people! Winning\\!\n\n## FAQs\n***What to serve it with?***\n\nMy personal favorite is to have them overtop delicious buttery egg noodles or white rice. You can also enjoy them overtop mashed potatoes or polenta.\n\n***What sides go with beef stroganoff?***\n\nAs filling as it is, it’s always nice to have a little something extra on the side for when company comes over. It’s a rich creamy dish, so I like to serve lighter side dishes like green salads, roasted veggies, and a glass of wine.\n## More Casseroles and Classic Recipes you might enjoy:\n- Make [Old Fashioned Tuna Casserole](https:\/\/www.westviamidwest.com\/easy-tuna-casserole\/) with egg noodles and canned tuna\n- [Chicken Divan with Curry](https:\/\/www.westviamidwest.com\/chicken-divan-with-curry\/) a retro divan with broccoli, chicken and a dreamy sauce\n- Try a family comfort food [Taco Goulash](https:\/\/www.westviamidwest.com\/cheesy-taco-goulash-pasta\/) for an easy potluck idea\n- [Cheeseburger Casserole](https:\/\/www.westviamidwest.com\/bacon-cheeseburger-casserole\/) A quick dinner with out the bun\n- [Quiche Lorraine](https:\/\/www.westviamidwest.com\/no-fail-quiche-lorraine\/) Ham, cheese in a creamy custard in a store bought crust\\!\n- Chicken Noodle Casserole ~ Recipe coming soon\\!\n\n[![Close up of beef and noodles in a stroganoff sauce in a grey pan](https:\/\/www.westviamidwest.com\/wp-content\/uploads\/2021\/07\/Beef-Stroganoff-with-Mushroom-Soup-West-Via-Midwest-11-1024x682.jpg)](https:\/\/www.westviamidwest.com\/wp-content\/uploads\/2021\/07\/Beef-Stroganoff-with-Mushroom-Soup-West-Via-Midwest-11.jpg)\n\n***Hashtag any recipes you make from West Via Midwest \\#westviamidwestrecipes or tag me @michele\\_westviamidwest on Instagram to be featured on our stories\\!***\n\n**Prep Time** 10 minutes\n\n**Cook Time** 22 minutes\n\n**Total Time** 32 minutes\n\n### Ingredients\n- 2 Pounds Boneless Sirloin, trimmed of fat\n- 8 ounces Mushrooms, any kind\n- 1 Medium Onion, chopped fine\n- 3 cloves garlic, peeled and chopped fine\n- 3 Tablespoons Butter, divided\n- 1 can Cream of Mushroom soup\n- Up to cup Beef Broth (or water)\n- 1 Tablespoon Worcestershire Sauce\n- 1 cup Sour Cream\n- Salt and Pepper to taste\n- 1 package egg noodles, boiled to package directions to al dente.\n\n### Instructions\n1. Slice the sirloins against the grain into 2-3\" pieces long,and about 1\/4\" thick. Set aside.\n2. In a large skillet melt 1 Tablespoon of the butter on medium-high heat, then add the chopped onions, sliced mushrooms and garlic. Cook 7-9 minutes until onions are golden and mushrooms are softened. Remove from the pan to a side bowl for later. Be sure and save any liquid released from the mushrooms for later as well.\n3. Raise heat to high, Add the remaining 2 tablespoons of butter to the pan to melt, about 1 minute, then add the sirloin strips to the pan to brown. Flip the meat once making sure to brown both sides-- about 5-7 minutes total. Don't worry if the meat isn't cooked thru, it will continue to cook in the sauce.\n4. Once the meat has browned, add the cream of mushroom soup, (if making homemade, you'll want to add 1.25 cups of my recipe) 1\/2 cup beef broth, Worcestershire sauce and then add back in onion\/mushroom mixture and liquids.\n5. Bring heat to medium and simmer (soft rolling boil) then cover and cook for 10 minutes.\n6. Remove the lid, add in the sour cream and stir to combine and heat until heated through. If you feel the stroganoff is a little thick, you can adjust the thickness by adding the rest of the beef broth in 1 tablespoon increments until it is the thickness you desire.\n7. Toss with Egg Noodles and serve.\n\n### Notes\nThe trick to super tender meat is making sure to buy beef with lots of marbling and then cutting it against the grain. To cut it evenly, place it in the freezer for about 20 minutes before you are ready to cut it and it will hold steady when cutting.\n\n#### Nutrition Information:\nYield: 8 Serving Size: 1   \n*Amount Per Serving:* Calories: 468Total Fat: 29gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 142mgSodium: 559mgCarbohydrates: 14gFiber: 1gSugar: 5gProtein: 35g\n\n*This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. Please calculate your own nutritional information if you want it exact to what you make and use my calculations as a guide only.*","meta_canonical":null}

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Boilerpipe Text	This one-pot 30-minute beef stroganoff is a classic comfort dish made with seared strips of beef and sautéed mushrooms with garlic and onions in butter, simmered in a thick, rich cream of mushroom sauce. Some of our most popular recipes are retro classics — recipes like our Chicken Divan with curry and Quiche Lorraine so in continuing with providing what you like today this Stroganoff (with sour cream) is on the menu today! Beef Stroganoff is made with just a few simple ingredients. That’s why it’s important to use quality ingredients whenever possible. This Americanized version of Beef Stroganoff was made popular in the 1950s and I remember my mom making it for us growing up. It’s just one of a number of different versions that have been created since the original Russian recipe dating back to the 1800s! She used this recipe and all the neighborhood kids would want to come to eat dinner at our house when she made it! When it first became popular in America in the ’50s a lot of the recipes used ground beef, but my mom used and preferred strips of tenderized beef. When someone serves Stroganoff today it is generally understood to be beef, mushrooms, onions in a sour cream sauce. It can be served over rice or the way my mom did with egg noodles! While ground beef is still an option, this recipe is versatile in other meat choices too. If pork loin, pork chops or chicken breasts, chicken thighs are on sale they will substitute easily in this recipe. It’s become a true homestyle comfort dish and this quick beef stroganoff with cream of mushroom soup is a lovely dinner idea for weeknights and cozy weekends. A simple easy dinner, ready and on the table in about 30 minutes. Since you can use so many different meats, flap meat, tri-tip, sirloin, etc., you can make it budget-friendly by buying what is on sale! Beef Stroganoff Origin The general consensus is that Count Pavel Alexandrovich Stroganov’s Frech chef created and named it after the family. It was a recipe of the wealthy who could hire chefs, his being from France. Supposedly the original recipe was based on french mustard marinating the beef and a dollop of “Russian Sour Cream” (aka Smetana) was added to a broth made from a roux which helped thicken it up. There were no mushrooms, no onions, and definitely no alcohol (some currently like to add a bit of white wine to their sauce). Isn’t it neat to see how dishes evolve over time? Beef Stroganoff Ingredients Beef – Boneless sirloin trimmed of the fat. Cut into strips against the grain. Onion & garlic – Aromatic ingredients that add a humble yet powerful flavor profile to this dish. Butter – Will be used to sauté the garlic and onions as well as the beef. There’s nothing better than the smell of butter and onions cooking away! Mushrooms – the one add on to Mom’s recipe- more texture, more flavor! Beef Broth – thinning agent, but still adds flavor – can sub water in a pinch! Cream of mushroom soup – If you’re feeling fancy and want to level up to gourmet status make this incredibly delicious condensed homemade cream of mushroom soup . Otherwise, a can of storebought will do. Worcestershire sauce – To be added to the cream of mushroom soup to give it another layer of flavor. Sour cream – A rich creamy addition to the sauce towards the end. Beef stroganoff with sour cream has a nice finish and helps thicken it up. Salt & pepper – To taste and round out the flavor of this amazing dish. Variations Beef Stroganoff no mushrooms – I hated mushrooms as a kid (what was I thinking? They are so good!), so my mom would make mine using the cream of chicken soup and cream of celery soup. While I highly recommend using mushrooms, it is absolutely possible to not use any in the stroganoff. My mom’s original recipe had no extra mushrooms in it, but as an adult now, I always add lots of sliced mushrooms along with the onions and garlic. Don’t have any cream of mushroom soup? Make the sauce with butter, beef broth, and heavy whipping cream. Deglaze the pan of the beef bits at the bottom and thicken it up with a little flour. Different beef options – I love using sirloin (top sirloin when possible), but I am also not opposed to using whatever is on sale. Tenderloin, ribeye, chuck beef, and even ground beef are all good choices. Different Protien Options – This recipe works really well with pork or chicken too. Let the veggies soften and cook well Cook the Sliced Meat on high for a good sear Layer mushroom soup in first for flavor Add back veggies and more flavors like sour cream and broth Stir in noodles to complete the dish Tips When slicing your meat, make sure to cut against the grain. There are some cuts of beef that are chewier and tougher, so cutting against the fibres cuts them shorter. This helps to make a more pleasant bite. Use a skillet large enough to hold the entire dish. It really is a one pot meal, so you want a big enough skillet to contain everything and be able to serve directly from it, if desired. If the meat is still pink once you’ve cooked it initially, that’s ok. It will continue to cook as it simmers in the sauce. Storebought cream of mushroom is definitely convenient but if you’re serving this to guests, or if you have some extra time to put in the extra effort, I highly recommend using a homemade cream of mushroom soup . It’s fantastic! Easy 30 Minute Budget Friendly Meal for Entertaining This Stroganoff recipe is not only easy to make, but it comes together quickly— about 30 minutes. It’s a great meal for entertaining on a weeknight, because you can get the casserole on the table quickly. It is so versatile in what meat is in it you can buy the meat that is on sale that week to have a budget friendly meal and still feed a lot of people! Winning! FAQs What to serve it with? My personal favorite is to have them overtop delicious buttery egg noodles or white rice. You can also enjoy them overtop mashed potatoes or polenta. What sides go with beef stroganoff? As filling as it is, it’s always nice to have a little something extra on the side for when company comes over. It’s a rich creamy dish, so I like to serve lighter side dishes like green salads, roasted veggies, and a glass of wine. More Casseroles and Classic Recipes you might enjoy: Make Old Fashioned Tuna Casserole with egg noodles and canned tuna Chicken Divan with Curry a retro divan with broccoli, chicken and a dreamy sauce Try a family comfort food Taco Goulash for an easy potluck idea Cheeseburger Casserole A quick dinner with out the bun Quiche Lorraine Ham, cheese in a creamy custard in a store bought crust! Chicken Noodle Casserole ~ Recipe coming soon! Hashtag any recipes you make from West Via Midwest #westviamidwestrecipes or tag me @michele_westviamidwest on Instagram to be featured on our stories! Prep Time 10 minutes Cook Time 22 minutes Total Time 32 minutes Ingredients 2 Pounds Boneless Sirloin, trimmed of fat 8 ounces Mushrooms, any kind 1 Medium Onion, chopped fine 3 cloves garlic, peeled and chopped fine 3 Tablespoons Butter, divided 1 can Cream of Mushroom soup Up to cup Beef Broth (or water) 1 Tablespoon Worcestershire Sauce 1 cup Sour Cream Salt and Pepper to taste 1 package egg noodles, boiled to package directions to al dente. Instructions Slice the sirloins against the grain into 2-3" pieces long,and about 1/4" thick. Set aside. In a large skillet melt 1 Tablespoon of the butter on medium-high heat, then add the chopped onions, sliced mushrooms and garlic. Cook 7-9 minutes until onions are golden and mushrooms are softened. Remove from the pan to a side bowl for later. Be sure and save any liquid released from the mushrooms for later as well. Raise heat to high, Add the remaining 2 tablespoons of butter to the pan to melt, about 1 minute, then add the sirloin strips to the pan to brown. Flip the meat once making sure to brown both sides-- about 5-7 minutes total. Don't worry if the meat isn't cooked thru, it will continue to cook in the sauce. Once the meat has browned, add the cream of mushroom soup, (if making homemade, you'll want to add 1.25 cups of my recipe) 1/2 cup beef broth, Worcestershire sauce and then add back in onion/mushroom mixture and liquids. Bring heat to medium and simmer (soft rolling boil) then cover and cook for 10 minutes. Remove the lid, add in the sour cream and stir to combine and heat until heated through. If you feel the stroganoff is a little thick, you can adjust the thickness by adding the rest of the beef broth in 1 tablespoon increments until it is the thickness you desire. Toss with Egg Noodles and serve. Notes The trick to super tender meat is making sure to buy beef with lots of marbling and then cutting it against the grain. To cut it evenly, place it in the freezer for about 20 minutes before you are ready to cut it and it will hold steady when cutting. Nutrition Information: Yield: 8 Serving Size: 1 Amount Per Serving: Calories: 468 Total Fat: 29g Saturated Fat: 13g Trans Fat: 0g Unsaturated Fat: 12g Cholesterol: 142mg Sodium: 559mg Carbohydrates: 14g Fiber: 1g Sugar: 5g Protein: 35g This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. Please calculate your own nutritional information if you want it exact to what you make and use my calculations as a guide only.
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Some of our most popular recipes are retro classics — recipes like our [Chicken Divan with curry](https://www.westviamidwest.com/chicken-divan-with-curry/) and [Quiche Lorraine](https://www.westviamidwest.com/no-fail-quiche-lorraine/) so in continuing with providing what you like today this Stroganoff (with sour cream) is on the menu today\! [![pan of beef Stroganof noodles](https://www.westviamidwest.com/wp-content/uploads/2021/07/Beef-Stroganoff-with-Mushroom-Soup-West-Via-Midwest-6-681x1024.jpg)![pan of beef Stroganof noodles](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20681%201024'%3E%3Crect%20width='681'%20height='1024'%20style='fill:%23e3e3e3'/%3E%3C/svg%3E)](https://www.westviamidwest.com/wp-content/uploads/2021/07/Beef-Stroganoff-with-Mushroom-Soup-West-Via-Midwest-6.jpg) Beef Stroganoff is made with just a few simple ingredients. That’s why it’s important to use quality ingredients whenever possible. This Americanized version of Beef Stroganoff was made popular in the 1950s and I remember my mom making it for us growing up. It’s just one of a number of different versions that have been created since the original Russian recipe dating back to the 1800s\! She used this recipe and all the neighborhood kids would want to come to eat dinner at our house when she made it\! When it first became popular in America in the ’50s a lot of the recipes used ground beef, but my mom used and preferred strips of tenderized beef. When someone serves Stroganoff today it is generally understood to be beef, mushrooms, onions in a sour cream sauce. It can be served over rice or the way my mom did with egg noodles\! While ground beef is still an option, this recipe is versatile in other meat choices too. If pork loin, pork chops or chicken breasts, chicken thighs are on sale they will substitute easily in this recipe. It’s become a true homestyle comfort dish and this quick beef stroganoff with cream of mushroom soup is a lovely dinner idea for weeknights and cozy weekends. A simple easy dinner, ready and on the table in about 30 minutes. Since you can use so many different meats, flap meat, tri-tip, sirloin, etc., you can make it budget-friendly by buying what is on sale\! [![serving bowls toppped with stroganoff ](https://www.westviamidwest.com/wp-content/uploads/2021/07/Beef-Stroganoff-with-Mushroom-Soup-West-Via-Midwest-8-681x1024.jpg)![serving bowls toppped with stroganoff ](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20681%201024'%3E%3Crect%20width='681'%20height='1024'%20style='fill:%23e3e3e3'/%3E%3C/svg%3E)](https://www.westviamidwest.com/wp-content/uploads/2021/07/Beef-Stroganoff-with-Mushroom-Soup-West-Via-Midwest-8.jpg) ## Beef Stroganoff Origin The general consensus is that Count Pavel Alexandrovich Stroganov’s Frech chef created and named it after the family. It was a recipe of the wealthy who could hire chefs, his being from France. Supposedly the original recipe was based on french mustard marinating the beef and a dollop of “Russian Sour Cream” (aka Smetana) was added to a broth made from a roux which helped thicken it up. There were no mushrooms, no onions, and definitely no alcohol (some currently like to add a bit of white wine to their sauce). Isn’t it neat to see how dishes evolve over time? [![Ingredients for stroganoff on a balck countertop](https://www.westviamidwest.com/wp-content/uploads/2021/07/Beef-Stroganoff-Ingredients-WHITE-681x1024.jpg)![Ingredients for stroganoff on a balck countertop](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20681%201024'%3E%3Crect%20width='681'%20height='1024'%20style='fill:%23e3e3e3'/%3E%3C/svg%3E)](https://www.westviamidwest.com/wp-content/uploads/2021/07/Beef-Stroganoff-Ingredients-WHITE.jpg) ## Beef Stroganoff Ingredients - Beef – Boneless sirloin trimmed of the fat. Cut into strips against the grain. - Onion & garlic – Aromatic ingredients that add a humble yet powerful flavor profile to this dish. - Butter – Will be used to sauté the garlic and onions as well as the beef. There’s nothing better than the smell of butter and onions cooking away\! - Mushrooms – the one add on to Mom’s recipe- more texture, more flavor\! - Beef Broth – thinning agent, but still adds flavor – can sub water in a pinch\! - Cream of mushroom soup – If you’re feeling fancy and want to level up to gourmet status make this incredibly delicious condensed [homemade cream of mushroom soup](https://www.westviamidwest.com/homemade-cream-of-mushroom-soup-recipe-condensed-substitute/). Otherwise, a can of storebought will do. - Worcestershire sauce – To be added to the cream of mushroom soup to give it another layer of flavor. - Sour cream – A rich creamy addition to the sauce towards the end. Beef stroganoff with sour cream has a nice finish and helps thicken it up. - Salt & pepper – To taste and round out the flavor of this amazing dish. ## Variations - Beef Stroganoff no mushrooms – I hated mushrooms as a kid (what was I thinking? They are so good!), so my mom would make mine using the cream of chicken soup and cream of celery soup. While I highly recommend using mushrooms, it is absolutely possible to not use any in the stroganoff. My mom’s original recipe had no extra mushrooms in it, but as an adult now, I always add lots of sliced mushrooms along with the onions and garlic. - Don’t have any cream of mushroom soup? Make the sauce with butter, beef broth, and heavy whipping cream. Deglaze the pan of the beef bits at the bottom and thicken it up with a little flour. - Different beef options – I love using sirloin (top sirloin when possible), but I am also not opposed to using whatever is on sale. Tenderloin, ribeye, chuck beef, and even ground beef are all good choices. - Different Protien Options – This recipe works really well with pork or chicken too. - [![Sauteing veggies in a skillet](https://www.westviamidwest.com/wp-content/uploads/2021/07/Beef-Stroganoff-with-Mushroom-Soup-West-Via-Midwest-2-681x1024.jpg)![Sauteing veggies in a skillet](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20681%201024'%3E%3Crect%20width='681'%20height='1024'%20style='fill:%23e3e3e3'/%3E%3C/svg%3E)](https://www.westviamidwest.com/wp-content/uploads/2021/07/Beef-Stroganoff-with-Mushroom-Soup-West-Via-Midwest-2.jpg) Let the veggies soften and cook well - [![strips of meat in a skillet](https://www.westviamidwest.com/wp-content/uploads/2021/07/Beef-Stroganoff-with-Mushroom-Soup-West-Via-Midwest-3-681x1024.jpg)![strips of meat in a skillet](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20681%201024'%3E%3Crect%20width='681'%20height='1024'%20style='fill:%23e3e3e3'/%3E%3C/svg%3E)](https://www.westviamidwest.com/wp-content/uploads/2021/07/Beef-Stroganoff-with-Mushroom-Soup-West-Via-Midwest-3.jpg) Cook the Sliced Meat on high for a good sear - [![mushroom soup for flavor](https://www.westviamidwest.com/wp-content/uploads/2021/07/Beef-Stroganoff-with-Mushroom-Soup-West-Via-Midwest-4-681x1024.jpg)![mushroom soup for flavor](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20681%201024'%3E%3Crect%20width='681'%20height='1024'%20style='fill:%23e3e3e3'/%3E%3C/svg%3E)](https://www.westviamidwest.com/wp-content/uploads/2021/07/Beef-Stroganoff-with-Mushroom-Soup-West-Via-Midwest-4.jpg) Layer mushroom soup in first for flavor - [![vegetables, meat slices and sour cream in a skillet](https://www.westviamidwest.com/wp-content/uploads/2021/07/Beef-Stroganoff-with-Mushroom-Soup-West-Via-Midwest-5-681x1024.jpg)![vegetables, meat slices and sour cream in a skillet](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20681%201024'%3E%3Crect%20width='681'%20height='1024'%20style='fill:%23e3e3e3'/%3E%3C/svg%3E)](https://www.westviamidwest.com/wp-content/uploads/2021/07/Beef-Stroganoff-with-Mushroom-Soup-West-Via-Midwest-5.jpg) Add back veggies and more flavors like sour cream and broth - [![pan of beef Stroganof noodles](https://www.westviamidwest.com/wp-content/uploads/2021/07/Beef-Stroganoff-with-Mushroom-Soup-West-Via-Midwest-6-681x1024.jpg)![pan of beef Stroganof noodles](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20681%201024'%3E%3Crect%20width='681'%20height='1024'%20style='fill:%23e3e3e3'/%3E%3C/svg%3E)](https://www.westviamidwest.com/wp-content/uploads/2021/07/Beef-Stroganoff-with-Mushroom-Soup-West-Via-Midwest-6.jpg) Stir in noodles to complete the dish ## Tips - When slicing your meat, make sure to cut against the grain. There are some cuts of beef that are chewier and tougher, so cutting against the fibres cuts them shorter. This helps to make a more pleasant bite. - Use a skillet large enough to hold the entire dish. It really is a one pot meal, so you want a big enough skillet to contain everything and be able to serve directly from it, if desired. - If the meat is still pink once you’ve cooked it initially, that’s ok. It will continue to cook as it simmers in the sauce. - Storebought cream of mushroom is definitely convenient but if you’re serving this to guests, or if you have some extra time to put in the extra effort, I highly recommend using a homemade [cream of mushroom soup](https://www.westviamidwest.com/homemade-cream-of-mushroom-soup-recipe-condensed-substitute/). It’s fantastic\! ## Easy 30 Minute Budget Friendly Meal for Entertaining This Stroganoff recipe is not only easy to make, but it comes together quickly— about 30 minutes. It’s a great meal for entertaining on a weeknight, because you can get the casserole on the table quickly. It is so versatile in what meat is in it you can buy the meat that is on sale that week to have a budget friendly meal and still feed a lot of people! Winning\! ## FAQs *What to serve it with?* My personal favorite is to have them overtop delicious buttery egg noodles or white rice. You can also enjoy them overtop mashed potatoes or polenta. *What sides go with beef stroganoff?* As filling as it is, it’s always nice to have a little something extra on the side for when company comes over. It’s a rich creamy dish, so I like to serve lighter side dishes like green salads, roasted veggies, and a glass of wine. ## More Casseroles and Classic Recipes you might enjoy: - Make [Old Fashioned Tuna Casserole](https://www.westviamidwest.com/easy-tuna-casserole/) with egg noodles and canned tuna - [Chicken Divan with Curry](https://www.westviamidwest.com/chicken-divan-with-curry/) a retro divan with broccoli, chicken and a dreamy sauce - Try a family comfort food [Taco Goulash](https://www.westviamidwest.com/cheesy-taco-goulash-pasta/) for an easy potluck idea - [Cheeseburger Casserole](https://www.westviamidwest.com/bacon-cheeseburger-casserole/) A quick dinner with out the bun - [Quiche Lorraine](https://www.westviamidwest.com/no-fail-quiche-lorraine/) Ham, cheese in a creamy custard in a store bought crust\! - Chicken Noodle Casserole ~ Recipe coming soon\! [![Close up of beef and noodles in a stroganoff sauce in a grey pan](https://www.westviamidwest.com/wp-content/uploads/2021/07/Beef-Stroganoff-with-Mushroom-Soup-West-Via-Midwest-11-1024x682.jpg)![Close up of beef and noodles in a stroganoff sauce in a grey pan](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201024%20682'%3E%3Crect%20width='1024'%20height='682'%20style='fill:%23e3e3e3'/%3E%3C/svg%3E)](https://www.westviamidwest.com/wp-content/uploads/2021/07/Beef-Stroganoff-with-Mushroom-Soup-West-Via-Midwest-11.jpg) *Hashtag any recipes you make from West Via Midwest \#westviamidwestrecipes or tag me @michele\_westviamidwest on Instagram to be featured on our stories\!* Yield: 8 Servings ## 30 Minute Beef Stroganoff ![close up of noodles and beef in the stroganoff hot dish](https://www.westviamidwest.com/wp-content/uploads/2021/07/Beef-Stroganoff-with-Mushroom-Soup-Square-1200-West-Via-Midwest-1-735x735.jpg) ![close up of noodles and beef in the stroganoff hot dish](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20300%20300'%3E%3Crect%20width='300'%20height='300'%20style='fill:%23e3e3e3'/%3E%3C/svg%3E) This retro classic casserole is not only easily made in one pan, but can be on the dinner table in 30 minutes. Simple pantry ingredients combined with beef, pork or chicken make this dinner a comfort food dream! (Budget friendly pot luck meal!) Prep Time 10 minutes Cook Time 22 minutes Total Time 32 minutes ### Ingredients - 2 Pounds Boneless Sirloin, trimmed of fat - 8 ounces Mushrooms, any kind - 1 Medium Onion, chopped fine - 3 cloves garlic, peeled and chopped fine - 3 Tablespoons Butter, divided - 1 can Cream of Mushroom soup - Up to cup Beef Broth (or water) - 1 Tablespoon Worcestershire Sauce - 1 cup Sour Cream - Salt and Pepper to taste - 1 package egg noodles, boiled to package directions to al dente. ### Instructions 1. Slice the sirloins against the grain into 2-3" pieces long,and about 1/4" thick. Set aside. 2. In a large skillet melt 1 Tablespoon of the butter on medium-high heat, then add the chopped onions, sliced mushrooms and garlic. Cook 7-9 minutes until onions are golden and mushrooms are softened. Remove from the pan to a side bowl for later. Be sure and save any liquid released from the mushrooms for later as well. 3. Raise heat to high, Add the remaining 2 tablespoons of butter to the pan to melt, about 1 minute, then add the sirloin strips to the pan to brown. Flip the meat once making sure to brown both sides-- about 5-7 minutes total. Don't worry if the meat isn't cooked thru, it will continue to cook in the sauce. 4. Once the meat has browned, add the cream of mushroom soup, (if making homemade, you'll want to add 1.25 cups of my recipe) 1/2 cup beef broth, Worcestershire sauce and then add back in onion/mushroom mixture and liquids. 5. Bring heat to medium and simmer (soft rolling boil) then cover and cook for 10 minutes. 6. Remove the lid, add in the sour cream and stir to combine and heat until heated through. If you feel the stroganoff is a little thick, you can adjust the thickness by adding the rest of the beef broth in 1 tablespoon increments until it is the thickness you desire. 7. Toss with Egg Noodles and serve. ### Notes The trick to super tender meat is making sure to buy beef with lots of marbling and then cutting it against the grain. To cut it evenly, place it in the freezer for about 20 minutes before you are ready to cut it and it will hold steady when cutting. #### Nutrition Information: #### Yield: 8 #### Serving Size: 1 Amount Per Serving: Calories: 468Total Fat: 29gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 142mgSodium: 559mgCarbohydrates: 14gFiber: 1gSugar: 5gProtein: 35g This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. Please calculate your own nutritional information if you want it exact to what you make and use my calculations as a guide only. ### Did you make this recipe? Be sure and tag us on Instagram (@michele\_westviamidwest) to be featured in our stories or our weekly newsletter! 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Readable Markdown	This one-pot 30-minute beef stroganoff is a classic comfort dish made with seared strips of beef and sautéed mushrooms with garlic and onions in butter, simmered in a thick, rich cream of mushroom sauce. Some of our most popular recipes are retro classics — recipes like our [Chicken Divan with curry](https://www.westviamidwest.com/chicken-divan-with-curry/) and [Quiche Lorraine](https://www.westviamidwest.com/no-fail-quiche-lorraine/) so in continuing with providing what you like today this Stroganoff (with sour cream) is on the menu today\! [![pan of beef Stroganof noodles](https://www.westviamidwest.com/wp-content/uploads/2021/07/Beef-Stroganoff-with-Mushroom-Soup-West-Via-Midwest-6-681x1024.jpg)](https://www.westviamidwest.com/wp-content/uploads/2021/07/Beef-Stroganoff-with-Mushroom-Soup-West-Via-Midwest-6.jpg) Beef Stroganoff is made with just a few simple ingredients. That’s why it’s important to use quality ingredients whenever possible. This Americanized version of Beef Stroganoff was made popular in the 1950s and I remember my mom making it for us growing up. It’s just one of a number of different versions that have been created since the original Russian recipe dating back to the 1800s\! She used this recipe and all the neighborhood kids would want to come to eat dinner at our house when she made it\! When it first became popular in America in the ’50s a lot of the recipes used ground beef, but my mom used and preferred strips of tenderized beef. When someone serves Stroganoff today it is generally understood to be beef, mushrooms, onions in a sour cream sauce. It can be served over rice or the way my mom did with egg noodles\! While ground beef is still an option, this recipe is versatile in other meat choices too. If pork loin, pork chops or chicken breasts, chicken thighs are on sale they will substitute easily in this recipe. It’s become a true homestyle comfort dish and this quick beef stroganoff with cream of mushroom soup is a lovely dinner idea for weeknights and cozy weekends. A simple easy dinner, ready and on the table in about 30 minutes. Since you can use so many different meats, flap meat, tri-tip, sirloin, etc., you can make it budget-friendly by buying what is on sale\! [![serving bowls toppped with stroganoff ](https://www.westviamidwest.com/wp-content/uploads/2021/07/Beef-Stroganoff-with-Mushroom-Soup-West-Via-Midwest-8-681x1024.jpg)](https://www.westviamidwest.com/wp-content/uploads/2021/07/Beef-Stroganoff-with-Mushroom-Soup-West-Via-Midwest-8.jpg) ## Beef Stroganoff Origin The general consensus is that Count Pavel Alexandrovich Stroganov’s Frech chef created and named it after the family. It was a recipe of the wealthy who could hire chefs, his being from France. Supposedly the original recipe was based on french mustard marinating the beef and a dollop of “Russian Sour Cream” (aka Smetana) was added to a broth made from a roux which helped thicken it up. There were no mushrooms, no onions, and definitely no alcohol (some currently like to add a bit of white wine to their sauce). Isn’t it neat to see how dishes evolve over time? [![Ingredients for stroganoff on a balck countertop](https://www.westviamidwest.com/wp-content/uploads/2021/07/Beef-Stroganoff-Ingredients-WHITE-681x1024.jpg)](https://www.westviamidwest.com/wp-content/uploads/2021/07/Beef-Stroganoff-Ingredients-WHITE.jpg) ## Beef Stroganoff Ingredients - Beef – Boneless sirloin trimmed of the fat. Cut into strips against the grain. - Onion & garlic – Aromatic ingredients that add a humble yet powerful flavor profile to this dish. - Butter – Will be used to sauté the garlic and onions as well as the beef. There’s nothing better than the smell of butter and onions cooking away\! - Mushrooms – the one add on to Mom’s recipe- more texture, more flavor\! - Beef Broth – thinning agent, but still adds flavor – can sub water in a pinch\! - Cream of mushroom soup – If you’re feeling fancy and want to level up to gourmet status make this incredibly delicious condensed [homemade cream of mushroom soup](https://www.westviamidwest.com/homemade-cream-of-mushroom-soup-recipe-condensed-substitute/). Otherwise, a can of storebought will do. - Worcestershire sauce – To be added to the cream of mushroom soup to give it another layer of flavor. - Sour cream – A rich creamy addition to the sauce towards the end. Beef stroganoff with sour cream has a nice finish and helps thicken it up. - Salt & pepper – To taste and round out the flavor of this amazing dish. ## Variations - Beef Stroganoff no mushrooms – I hated mushrooms as a kid (what was I thinking? They are so good!), so my mom would make mine using the cream of chicken soup and cream of celery soup. While I highly recommend using mushrooms, it is absolutely possible to not use any in the stroganoff. My mom’s original recipe had no extra mushrooms in it, but as an adult now, I always add lots of sliced mushrooms along with the onions and garlic. - Don’t have any cream of mushroom soup? Make the sauce with butter, beef broth, and heavy whipping cream. Deglaze the pan of the beef bits at the bottom and thicken it up with a little flour. - Different beef options – I love using sirloin (top sirloin when possible), but I am also not opposed to using whatever is on sale. Tenderloin, ribeye, chuck beef, and even ground beef are all good choices. - Different Protien Options – This recipe works really well with pork or chicken too. - [![Sauteing veggies in a skillet](https://www.westviamidwest.com/wp-content/uploads/2021/07/Beef-Stroganoff-with-Mushroom-Soup-West-Via-Midwest-2-681x1024.jpg)](https://www.westviamidwest.com/wp-content/uploads/2021/07/Beef-Stroganoff-with-Mushroom-Soup-West-Via-Midwest-2.jpg) Let the veggies soften and cook well - [![strips of meat in a skillet](https://www.westviamidwest.com/wp-content/uploads/2021/07/Beef-Stroganoff-with-Mushroom-Soup-West-Via-Midwest-3-681x1024.jpg)](https://www.westviamidwest.com/wp-content/uploads/2021/07/Beef-Stroganoff-with-Mushroom-Soup-West-Via-Midwest-3.jpg) Cook the Sliced Meat on high for a good sear - [![mushroom soup for flavor](https://www.westviamidwest.com/wp-content/uploads/2021/07/Beef-Stroganoff-with-Mushroom-Soup-West-Via-Midwest-4-681x1024.jpg)](https://www.westviamidwest.com/wp-content/uploads/2021/07/Beef-Stroganoff-with-Mushroom-Soup-West-Via-Midwest-4.jpg) Layer mushroom soup in first for flavor - [![vegetables, meat slices and sour cream in a skillet](https://www.westviamidwest.com/wp-content/uploads/2021/07/Beef-Stroganoff-with-Mushroom-Soup-West-Via-Midwest-5-681x1024.jpg)](https://www.westviamidwest.com/wp-content/uploads/2021/07/Beef-Stroganoff-with-Mushroom-Soup-West-Via-Midwest-5.jpg) Add back veggies and more flavors like sour cream and broth - [![pan of beef Stroganof noodles](https://www.westviamidwest.com/wp-content/uploads/2021/07/Beef-Stroganoff-with-Mushroom-Soup-West-Via-Midwest-6-681x1024.jpg)](https://www.westviamidwest.com/wp-content/uploads/2021/07/Beef-Stroganoff-with-Mushroom-Soup-West-Via-Midwest-6.jpg) Stir in noodles to complete the dish ## Tips - When slicing your meat, make sure to cut against the grain. There are some cuts of beef that are chewier and tougher, so cutting against the fibres cuts them shorter. This helps to make a more pleasant bite. - Use a skillet large enough to hold the entire dish. It really is a one pot meal, so you want a big enough skillet to contain everything and be able to serve directly from it, if desired. - If the meat is still pink once you’ve cooked it initially, that’s ok. It will continue to cook as it simmers in the sauce. - Storebought cream of mushroom is definitely convenient but if you’re serving this to guests, or if you have some extra time to put in the extra effort, I highly recommend using a homemade [cream of mushroom soup](https://www.westviamidwest.com/homemade-cream-of-mushroom-soup-recipe-condensed-substitute/). It’s fantastic\! ## Easy 30 Minute Budget Friendly Meal for Entertaining This Stroganoff recipe is not only easy to make, but it comes together quickly— about 30 minutes. It’s a great meal for entertaining on a weeknight, because you can get the casserole on the table quickly. It is so versatile in what meat is in it you can buy the meat that is on sale that week to have a budget friendly meal and still feed a lot of people! Winning\! ## FAQs *What to serve it with?* My personal favorite is to have them overtop delicious buttery egg noodles or white rice. You can also enjoy them overtop mashed potatoes or polenta. *What sides go with beef stroganoff?* As filling as it is, it’s always nice to have a little something extra on the side for when company comes over. It’s a rich creamy dish, so I like to serve lighter side dishes like green salads, roasted veggies, and a glass of wine. ## More Casseroles and Classic Recipes you might enjoy: - Make [Old Fashioned Tuna Casserole](https://www.westviamidwest.com/easy-tuna-casserole/) with egg noodles and canned tuna - [Chicken Divan with Curry](https://www.westviamidwest.com/chicken-divan-with-curry/) a retro divan with broccoli, chicken and a dreamy sauce - Try a family comfort food [Taco Goulash](https://www.westviamidwest.com/cheesy-taco-goulash-pasta/) for an easy potluck idea - [Cheeseburger Casserole](https://www.westviamidwest.com/bacon-cheeseburger-casserole/) A quick dinner with out the bun - [Quiche Lorraine](https://www.westviamidwest.com/no-fail-quiche-lorraine/) Ham, cheese in a creamy custard in a store bought crust\! - Chicken Noodle Casserole ~ Recipe coming soon\! [![Close up of beef and noodles in a stroganoff sauce in a grey pan](https://www.westviamidwest.com/wp-content/uploads/2021/07/Beef-Stroganoff-with-Mushroom-Soup-West-Via-Midwest-11-1024x682.jpg)](https://www.westviamidwest.com/wp-content/uploads/2021/07/Beef-Stroganoff-with-Mushroom-Soup-West-Via-Midwest-11.jpg) *Hashtag any recipes you make from West Via Midwest \#westviamidwestrecipes or tag me @michele\_westviamidwest on Instagram to be featured on our stories\!* Prep Time 10 minutes Cook Time 22 minutes Total Time 32 minutes ### Ingredients - 2 Pounds Boneless Sirloin, trimmed of fat - 8 ounces Mushrooms, any kind - 1 Medium Onion, chopped fine - 3 cloves garlic, peeled and chopped fine - 3 Tablespoons Butter, divided - 1 can Cream of Mushroom soup - Up to cup Beef Broth (or water) - 1 Tablespoon Worcestershire Sauce - 1 cup Sour Cream - Salt and Pepper to taste - 1 package egg noodles, boiled to package directions to al dente. ### Instructions 1. Slice the sirloins against the grain into 2-3" pieces long,and about 1/4" thick. Set aside. 2. In a large skillet melt 1 Tablespoon of the butter on medium-high heat, then add the chopped onions, sliced mushrooms and garlic. Cook 7-9 minutes until onions are golden and mushrooms are softened. Remove from the pan to a side bowl for later. Be sure and save any liquid released from the mushrooms for later as well. 3. Raise heat to high, Add the remaining 2 tablespoons of butter to the pan to melt, about 1 minute, then add the sirloin strips to the pan to brown. Flip the meat once making sure to brown both sides-- about 5-7 minutes total. Don't worry if the meat isn't cooked thru, it will continue to cook in the sauce. 4. Once the meat has browned, add the cream of mushroom soup, (if making homemade, you'll want to add 1.25 cups of my recipe) 1/2 cup beef broth, Worcestershire sauce and then add back in onion/mushroom mixture and liquids. 5. Bring heat to medium and simmer (soft rolling boil) then cover and cook for 10 minutes. 6. Remove the lid, add in the sour cream and stir to combine and heat until heated through. If you feel the stroganoff is a little thick, you can adjust the thickness by adding the rest of the beef broth in 1 tablespoon increments until it is the thickness you desire. 7. Toss with Egg Noodles and serve. ### Notes The trick to super tender meat is making sure to buy beef with lots of marbling and then cutting it against the grain. To cut it evenly, place it in the freezer for about 20 minutes before you are ready to cut it and it will hold steady when cutting. #### Nutrition Information: Yield: 8 Serving Size: 1 Amount Per Serving: Calories: 468Total Fat: 29gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 142mgSodium: 559mgCarbohydrates: 14gFiber: 1gSugar: 5gProtein: 35g This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. Please calculate your own nutritional information if you want it exact to what you make and use my calculations as a guide only.
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