Creamy beef Stroganoff

    (328)
    45 min

    This beef Stroganoff is especially flavourful and creamy thanks to the addition of cream of mushroom soup. Using the soup helps cut down on some fat and calories, as opposed to using full fat cream. Increase the amount of paprika to taste, if desired.


    319 people made this

    Ingredients
    Serves: 4 

    • 450g sirloin steak, cut into bite size strips
    • 1 onion, chopped
    • 1 1/2 tablespoons flour
    • 3/4 teaspoon salt
    • 1/4 teaspoon paprika
    • 1/8 teaspoon ground black pepper
    • 1 (295g) tin condensed cream of mushroom soup
    • 250ml half fat soured cream
    • 250g egg pasta

    Method
    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Brown the beef strips in a large frying pan over medium high heat and drain excess fat. Add the onion and saute for 5 minutes, or until tender. Stir in the flour, salt, paprika and ground black pepper.
    2. Add the soup, reduce heat to medium low and let simmer for 15 minutes. Then add the soured cream, stirring well.
    3. Prepare pasta according to package directions. Serve beef and sauce over the pasta.

    Recently viewed

    Reviews & ratings
    Average global rating:
    (328)

    Reviews in English (235)

    AlisonWoollacott
    0

    Very tasty. I wouldn't add the flour next time  -  20 Aug 2013

    by
    108

    Excellent recipe! Tried it this evening. I prepared the beef last night (I bought & cubed 2 pieces of London Broil) & let it marinade in beef broth, garlic, seasoned salt, pepper and a decent merlot overnight because I knew I wouldn't be making this until today.) The only variation was I tweaked other member suggestions and added 2/3 cup beef broth and 1/3 cup water to cream of mushroom soup, added additional mushrooms and 1 cup of light cream. After simmering for 15 minutes, I added 1 cup sour cream (not fat free), dash of worstershire sauce, dash of nutmeg and parsley flakes. AWESOME results...not thick at all, very rich and creamy and totally delicious. Kinda fattening with this variation but so what...you can work it off in the gym tomorrow which is what I will do!!! Will definitely prepare again!  -  08 Nov 2005  (Review from Allrecipes US | Canada)

    by
    79

    My family really enjoyed this recipe. I followed the advice of one reviewer and marinated the sirloin steak. I cut about 1.3 lbs. into strips and marinated it for about 4 hours in 1/3 cup soy sauce, 2/3 cup white wine, 3 cloves garlic (I used the already diced, bottled garlic), and some ground ginger. This made the meat very tender and it had an absolutely wonderful flavor! I then browned the meat in a little oil, and added the onion and 8 oz. sliced fresh mushrooms. (The mushrooms really made this dish; I don't know how you could have stroganoff without fresh mushrooms!) After I added the flour and spices, I poured in the can of soup mixed with a can of milk. (I still thought it needed some thinning, so I made the mistake of adding white wine to the sauce. It would have been great with a little, but I added too much, and my husband complained that it was "too winey". Beware.) I didn't measure the sour cream; just spooned it in until it looked right. Served over egg noodles, this was delicious!  -  03 Feb 2003  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate