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Mom’s Beef Stroganoff

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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 

4.41 from 5 votes
Course: Dinner
Cuisine: American
Yield: 6 servings
Serving Size: 3 /4 cup


  • 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.

Last Step:

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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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64 comments on “Mom’s Beef Stroganoff”

  1. Mine was really watery too. I don't think you need the water at all. Then I tried to burn off some of the liquid and overcooked the meat.. eeks. I will definitely try again though.

  2. I made this tonight and it was very tasty. Mine was also very watery so I put noodles in it toward the end of cooking to absorb some of the liquid. Will probably reduce the amount of water I add next time. YUMMY!!!

  3. Absolutely stunning, made for dinner tomorrow and must have had a portion just nibbling. Really wasn't sure I'd like something made with tinned soup!!!!! But it is gorgeous. Another success Gina x

  4. This was really delicious. Very flavorful. Although it was SUPER watery? Like way more watery than the picture. Wonder what I did wrong? Seems like I should have omitted the cup of water entirely.

  5. Made this last night, no substitutions. It was a huge hit with the family. Definitely a keeper. Thanks for another great recipe, Gina.

  6. I didnt see where it had the Pts + value. Is it 7 for both programs, old and +?
    Thanks so much, cant wait to try it! Hoping my picky daughter will eat the mushrooms as well 🙂

  7. I just tried the "miracle noodles" and they would be GREAT with this recipe without adding any points at all.

  8. Thanks for sharing this recipe! We tried it tonight and it really made a delicious dish. This week all of our recipes came from your site! 🙂

  9. I made this for supper tonight………it was sooooooo good! I 'cut' the recipe – to make only one portion – and it's a good thing – because I'd have eaten 2 portions, if I'd had them! 🙂

    1. i make my stroganoff in the crock pot all the time – just cut the meat in bigger pieces if you are going to cook it all day. also add the mushrooms at the end.

  10. This was fantastic! Didn't have steak in the freezer so I used beef country ribs and cut them as described in the recipe. It worked just as well – great tasting and tender. My hubby took leftovers today and said that this recipe is a keeper. Thanks, Gina, for a great recipe. (Noreen from PA)