Beef Stroganoff with Canned Soup
There are countless versions of Beef Stroganoff, and many of us prefer the version we grew up with. Some cooks add mushrooms, peas, wine, or tomato sauce; others keep the sauce simple. This recipe is the one I grew up eating—an easy, comforting take on stroganoff made with a can of tomato soup for a quick, flavorful base. Although I don’t usually cook with canned soup, this version delivers dependable flavor and a creamy finish when finished with light sour cream. My family sampled it after many years, and my picky daughter gave it two thumbs up and even ate the mushrooms—so it clearly passed the test. Below you’ll find the full recipe, straightforward instructions, serving suggestions, and simple tips for adapting it to your tastes.
Serving Suggestion
Traditionally served over egg noodles, this lighter stroganoff also pairs beautifully with spaghetti squash for a lower-carb option. It’s equally delicious over plain rice or whole wheat pasta. For extra color and texture, serve with a side of steamed green beans or a crisp simple salad.
More Stroganoff Recipes You Will Love
- Slow Cooker Beef Stroganoff
- Chicken Stroganoff
- Vegetarian Mushroom Stroganoff
- Meatball Stroganoff (Turkey or Beef)
Mom’s Lightened Beef Stroganoff
Protein: 28.1 g
Carbs: 12.7 g
Fat: 9.3 g
Fiber: 1.2 g
Cuisine: American
Ingredients
- 1-1/2 lbs lean tri-tip sirloin steak, trimmed of all fat and cut into thin 1/4″ x 2″ strips
- Olive oil cooking spray (or 1–2 tsp oil for the pan)
- 1 tbsp butter
- 1 small onion, chopped
- 2 cloves garlic, chopped
- 10 oz sliced mushrooms
- 1 can (10–11 oz) Campbell’s tomato soup
- 1 cup water
- 1 small fresh bay leaf
- 2 tsp Worcestershire sauce
- 2/3 cup light sour cream
Instructions
- Heat a heavy saucepan over high heat until very hot.
- Lightly spray the pan with olive oil cooking spray or add a small amount of oil. Add the sliced steak in a single layer and brown quickly until cooked through. Remove the meat from the pan and set aside.
- Reduce the heat to medium-low, add the butter and let it melt. Add the chopped onion and cook 2–3 minutes until translucent.
- Add the garlic and sliced mushrooms; sauté another 2–3 minutes until the mushrooms have softened and released their juices.
- Stir in the can of tomato soup, the cooked steak, and 1 cup of water. Add the bay leaf and Worcestershire sauce, then stir to combine.
- Cover the pan and simmer on low heat for about 40 minutes to allow flavors to meld and the sauce to thicken slightly.
- Remove and discard the bay leaf. Stir in the light sour cream until fully incorporated and warmed through (do not boil after adding sour cream to prevent curdling).
- Serve the stroganoff over cooked egg noodles, rice, or roasted spaghetti squash. Garnish with chopped parsley if desired.
Tips and Variations
– For a quicker version, brown the meat and mushrooms together in a large skillet, then add the soup and remaining ingredients and simmer for 15–20 minutes.
– Swap the tri-tip for sirloin, flank, or a lean stew cut sliced thinly against the grain.
– For a richer sauce, replace light sour cream with regular sour cream or a dollop of plain Greek yogurt (stir in off heat).
– Add a splash of beef broth instead of water for deeper flavor, or a teaspoon of Dijon mustard for extra tang.
– To make it vegetarian, substitute sliced seitan or a plant-based beef alternative and use vegetable broth instead of water.
Nutrition
Serving: 3/4 cup • Calories: 251.9 kcal • Carbohydrates: 12.7 g • Protein: 28.1 g • Fat: 9.3 g • Sodium: 281.2 mg • Fiber: 1.2 g • Sugar: 6.2 g
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