There are many variations of Beef Stroganoff recipes out there and chances are your favorite recipe is the one you grew up eating it as a child. Some like it with or without mushrooms, peas, wine, tomato sauce, etc.
This is the recipe I grew up eating (lightened up a bit). Now, I don’t usually make recipes with canned soup, but I’ve always enjoyed this as a kid, so I thought I would share Mom’s recipe. It’s been years since I’ve eaten this, and this was my family’s first time tasting it, so they were the deciding factor if this would get posted or not. Two thumbs up from my picky daughter! She loved it, even ate the mushrooms to our surprise!
Growing up we ate this over egg noodles but to lower the points, why not serve this over spaghetti squash?
Mom's Lightened Beef Stroganoff
- 1-1/2 lbs lean tri-tip sirlion steak, trimmed of all fat, cut in thin 1/4" x 2" strips
- olive oil cooking spray
- 1 tbsp butter
- 1 small onion, chopped
- 2 cloves garlic, chopped
- 10 oz of sliced mushrooms
- 1 can of Campbell's tomato soup
- 1 cup of water
- 1 small fresh bay leaf
- 2 tsp worcestershire sauce
- 2/3 cup of light sour cream
- In a heavy saucepan, heat pan over high heat.
- When pan is hot, spray with oil and add steak.
- Brown meat until cooked.
- Remove meat from pan.
- Lower heat, melt butter, then add onions.
- Cook about 2-3 minutes until translucent, add garlic and mushrooms and sauté about 2-3 more minutes until cooked.
- Add a can of tomato soup, steak, water, bay leaf, and worcestershire sauce.
- Cover and cook on low about 40 minutes.
- Remove bay leaf and mix in sour cream.
- Serve over noodles or rice.