Classic Beef Stroganoff Recipe with Creamy Mushroom Sauce

This is the best beef stroganoff you’ll ever make: tender, flavorful, and a guaranteed family favorite. It’s perfect for a cold evening or a relaxed Sunday supper. Even picky eaters tend to ask for seconds.

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You will need:

2 pounds lean stew meat, cut into 1-inch cubes

2 tablespoons butter

1 pound white mushrooms, sliced

½ medium onion, chopped

3 cans Campbell’s condensed beef broth

4 tablespoons ketchup

2 cloves garlic, pressed

1–2 tablespoons cornstarch

2 cups sour cream

Cooked egg noodles or rice, for serving

Directions:

1. Melt the butter in a large skillet over medium heat. Add the sliced mushrooms and chopped onion and sauté until the onion is soft and translucent. Remove the vegetables from the skillet and set them aside in the refrigerator until later.

2. In the same skillet, brown the stew meat on all sides until it is lightly browned. This develops flavor and helps tenderize the meat during the long simmer.

3. Reserve one can of beef broth, then add the remaining two cans of condensed beef broth to the skillet along with the ketchup and pressed garlic. Stir to combine, cover, reduce the heat to low, and simmer gently for 2–3 hours until the meat is very tender.

4. When the meat is tender, pour in the last can of broth but reserve about 3 tablespoons of it. In a small bowl, mix 1–2 tablespoons of cornstarch with the reserved broth to make a smooth slurry. Stir the slurry into the skillet to thicken the sauce, cooking until it begins to thicken and bubble.

5. Return the sautéed mushrooms and onions to the skillet. Heat the mixture until it just starts to bubble, stirring to combine. Reduce the heat to low and whisk in the sour cream a little at a time to prevent curdling. Warm through gently—do not boil after adding the sour cream.

6. Serve the stroganoff over cooked egg noodles or rice. Taste and adjust seasoning with salt and pepper if needed. Leftovers reheat well and the flavors deepen after a day in the fridge.

This classic stroganoff has been a beloved family recipe and makes a comforting main dish for holidays or weeknight dinners. Its rich, creamy sauce and tender beef are crowd-pleasers and easy to prepare with simple pantry ingredients.

Yield: 8 servings

Best Beef Stroganoff

Super tender beef in a rich, creamy sauce—this stroganoff is a family favorite and very easy to make.

Prep Time
20 minutes

Cook Time
3 hours

Total Time
3 hours 20 minutes

Ingredients

• 2 pounds lean stew meat, cut into cubes
• 2 tablespoons butter
• 1 pound white mushrooms, sliced
• ½ medium onion, chopped
• 3 cans Campbell’s condensed beef broth
• 4 tablespoons ketchup
• 2 cloves garlic, pressed
• 1–2 tablespoons cornstarch
• 2 cups sour cream
• Cooked egg noodles or rice, for serving

Instructions

1. Melt butter in a large skillet. Add mushrooms and onions and sauté until the onion is tender. Remove and chill until later.
2. In the same skillet, brown the meat. Reserve one can of broth, then add the remaining two cans of broth, ketchup, and garlic. Cover and simmer on low for 2–3 hours.
3. Pour in the last can of broth, reserving about 3 tablespoons. Mix cornstarch with the reserved broth and stir into the skillet to thicken the sauce.
4. Add the mushrooms and onions back to the skillet. Heat until bubbling, reduce heat, and whisk in sour cream a little at a time so it doesn’t curdle. Warm through and serve over noodles or rice.