Hello lovely readers, my name is Zahra Aslan, and I am thrilled to share with you today my recipe for Creamy Beef Stroganoff with Mushroom Soup. Hailing from Azerbaijan, a country famous for its warm hospitality and delicious food, I have grown up eating Stroganoff prepared by my mother and grandmother for cozy family dinners. The comforting flavors of the dish have stayed with me throughout my travels, and I am excited to bring a touch of my roots to your tables. So let’s get cooking!
Zahra is a freelance travel writer and photographer, who grew up in a small village near the beautiful mountains of Azerbaijan. Her passion for hiking and exploring the world has taken her to many countries, where she has discovered different foods and cultures. When not writing or traveling, Zahra enjoys cooking traditional dishes and experimenting with her own recipes.
Zahra Aslan currently resides in France and grew up in Azerbaijan.
Originally created in Russia, Beef Stroganoff has a fascinating story behind its invention. The dish is named after one of the country’s wealthiest families, the Stroganovs, who were known for their refined tastes and love of good food. Legend has it that their chef, in a rush to come up with a new recipe to impress his demanding bosses, mixed thin strips of beef with onions, mustard, and sour cream, and voila, the iconic dish was born! Over time, different variations of the recipe have emerged, depending on the region and the cook’s preferences. My take on Beef Stroganoff includes Cream of Mushroom Soup, which gives the sauce a velvety texture and elevates the umami flavors.
In today’s fast-paced world, we often forget to take a break from our busy schedules and indulge in a comforting meal. That’s why I believe that this Creamy Beef Stroganoff with Mushroom Soup recipe is more relevant than ever. Not only is it easy to make and sure to impress your guests, but it’s also a reminder to slow down, savor the moment, and enjoy simple pleasures that connect us with our heritage and traditions. So why not gather your loved ones around the table, pour a glass of red wine, and treat yourselves to a taste of Russia and Azerbaijan? Trust me; your taste buds will thank you.
What you need
Get ready to be transported to the cozy Russian countryside with this creamy and indulgent Beef Stroganoff with Cream of Mushroom Soup. Thin slices of juicy beef tenderloin are sautéed with onions and garlic until golden brown, then simmered in a velvety mushroom soup sauce until tender and bursting with flavor. What makes this recipe stand out is the addition of cream of mushroom soup, which provides an extra layer of richness and complexity. The dish is finished off with a dollop of tangy sour cream, a sprinkle of fresh parsley, and a generous serving of egg noodles. With simple yet satisfying steps, this recipe is the perfect way to impress your guests or treat yourself to a hearty dinner without sacrificing flavor. It’s time to indulge in some comfort food!
Ingredients:
- Beef tenderloin – The star of the dish, the beef tenderloin should be sliced thin against the grain for optimal tenderness. If you don’t like beef, you could swap it for chicken or portobello mushrooms for a vegetarian version.
- Salt – The salt will be used to season both the beef and the mushroom soup. If you are on a low-sodium diet, you can omit the salt or use a salt substitute instead.
- Black pepper – Black pepper adds a subtle spice and warmth to the dish. If you like it spicier, you can use red pepper flakes instead.
- Olive oil – The olive oil will be used to sauté the beef and mushrooms. You can substitute it with any other neutral oil, such as canola oil or vegetable oil.
- Onion – The onion adds depth of flavor and sweetness to the dish. If you don’t like onions, you can omit them or use shallots instead.
- Garlic – Garlic adds a pungent and slightly sweet flavor to the recipe. If you don’t like garlic, you can omit it, or use garlic powder instead.
- Cream of mushroom soup – The cream of mushroom soup adds richness and creaminess to the dish. If you can’t find cream of mushroom soup, you can use cream of chicken or cream of celery soup instead.
- Sour cream – The sour cream is added at the end to give the dish a tangy twist and create a creamy texture. You can substitute it with Greek yogurt or plain yogurt.
- Egg noodles – Egg noodles are used as a base for the stroganoff. You can substitute them with other types of pasta, such as fettuccine or linguine.
- Parsley – Parsley adds freshness and color to the dish. If you don’t like parsley, you can use thyme or rosemary instead.
Utensils:
- Large skillet – You will use a large skillet to cook the beef and onions. If you don’t have a skillet, you can use a large pot instead.
- Small pot – You will use a small pot to cook the egg noodles. If you have a pasta cooker or a strainer pot, you can use it instead.
- Wooden spoon – You will use a wooden spoon to stir the stroganoff while it simmers. If you don’t have a wooden spoon, you can use a spatula or any other heatproof utensil instead.
- Colander – You will use a colander to drain the cooked egg noodles. If you don’t have a colander, you can use a clean kitchen towel or a strainer instead.
Cream of mushroom soup
I love using cream of mushroom soup in my stroganoff because it adds a richness and meatiness that would otherwise take hours to achieve. This soup is a pantry staple that can be used in many dishes as a shortcut ingredient. It became popular in the US in the 1950s and 1960s as a convenience food and has been a go-to for busy home cooks ever since. Although it is not the healthiest option due to its high sodium content and added preservatives, it is a great ingredient to have on hand for those times when you need a quick and easy meal. Try to find low-sodium or organic options if possible. Personally, I was never a fan of mushroom soup before trying this recipe, but the creaminess and depth of flavor it adds to the stroganoff won me over.
Beef tenderloin
Beef tenderloin is a premium cut of meat that is lean, tender, and oh-so-delicious. It is cut from the short loin of the cow and is often used for special occasions such as Christmas and New Year’s Eve. It is a bit more expensive than other cuts of beef, but is worth it for its melt-in-your-mouth texture and rich, beefy flavor. In this stroganoff recipe, the thinly sliced beef tenderloin is sautéed with onions and mushrooms and then simmered with cream of mushroom soup to create a warm and comforting meal. If you’re a meat lover, you will appreciate the quality of beef tenderloin. It is important to note that although beef tenderloin is a healthy source of protein, it is also high in saturated fat. Moderation is key when it comes to enjoying this delicious cut of meat.
What to serve it with?
“For me, a perfect pairing for my Creamy Beef Stroganoff is a generous serving of hot egg noodles. The tender yet sturdy texture of the pasta is a fantastic vehicle for soaking up the flavorful mushroom sauce, and it makes the dish more filling and hearty. When I was growing up, my grandmother always made her own noodles from scratch, and the process of rolling and cutting the pasta dough was a labor of love. Nowadays, I opt for a store-bought version to save time, but it still brings back happy memories of cozy family dinners. I also like to serve the Stroganoff with a side salad of crisp greens and tangy vinaigrette, which adds a refreshing contrast to the rich flavors of the main course.”
Summary
Voila, there you have it, my dear readers, a recipe that is close to my heart and sure to become a household favorite. I hope that I have inspired you to try new dishes, embrace your heritage, and savor the little pleasures of life. Now, I would love to hear from you. Have you ever made Beef Stroganoff? What are your favorite variations of the dish? Do you have any other comfort food recipes that you would like to share? Don’t be shy; leave a comment below and let’s start a conversation. As always, happy cooking and bon appétit!
Here’s the recipe:
Creamy Beef Stroganoff with Mushroom Soup
Equipment
- Large Skillet
- Small pot
- wooden spoon
- Colander
Ingredients
- 1.5 pounds Beef tenderloin
- 1/2 tsp Salt
- 1/4 tsp Black pepper
- 2 tbsp Olive oil
- 1 medium Onion
- 3 cloves Garlic
- 2 cans Cream of mushroom soup
- 1/2 cup Sour cream
- 1 pound Egg noodles
- 1/4 cup Parsley
Instructions
- Cook the egg noodles - Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions, stirring occasionally. When they are tender, drain them in a colander and set them aside. - Make sure to salt the water generously to prevent the noodles from sticking together. You can keep the noodles warm by placing them in a bowl covered with a lid or aluminum foil.
- Prepare the beef and onions - Slice the beef tenderloin into thin strips against the grain. Season with salt and black pepper. Peel and chop the onion, and mince the garlic. In a large skillet, heat the olive oil over medium-high heat. Add the beef strips and cook until browned on all sides, then remove them from the skillet and set them aside. In the same skillet, add the chopped onions and a pinch of salt, and cook until they become translucent, then add the minced garlic and cook for an additional 30 seconds. - Cutting the beef against the grain makes it tender and easier to chew. You can use a meat mallet or the back of a knife to gently pound the meat and make it even thinner.
- Simmer the stroganoff - Add the cream of mushroom soup to the onions and garlic in the skillet. Stir well until the soup is heated through, then add the cooked beef strips and any juices that have accumulated on the plate. Bring the mixture to a simmer and cook for about 10 minutes, stirring occasionally. - If the stroganoff is too thick, you can add some beef broth or water to thin it out. If it's too thin, let it simmer for a few more minutes until it reduces to the desired consistency.
- Stir in the sour cream and parsley - Remove the skillet from the heat and stir in the sour cream until it is well incorporated. Add the cooked egg noodles to the skillet and toss to coat them in the stroganoff. Sprinkle the parsley on top and serve. - Make sure the skillet is off the heat before adding the sour cream to prevent curdling. You can use fresh or dried parsley depending on what you have on hand.
