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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
6
Cals:251.9
Protein:28.1
Carbs:12.7
Fat:9.3
Course: Dinner
Cuisine: American
Yield: 6 servings
Serving Size: 3 /4 cup

Ingredients

  • 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

Instructions

  • 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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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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64 comments on “Mom’s Beef Stroganoff”

  1. Delicious! I used sirloin tip and cremini mushrooms.served it on rice, next time on pasta. Loved that it’s a recipe from your mom! Also, I have 1 recipe that calls for canned soup that I don’t try and change! Cooked on my stove in a cast iron skillet, would be faster in my pressure cooker. Love so many of your recipes!

  2. This recipe brings me so much joy! It tastes exactly like the recipe I grew up eating and tastes like pure comfort food. My daughter, who typically is not a huge fan of mushrooms, practically licked her plate and went back for another portion. I made this on Sunday while meal prepping for the week up to the sour cream step and refrigerated until ready to eat later in the week. The flavors were even better and I added the sour cream after reheating. Made for a quick weeknight meal! Yum!!!!

  3. I made this tonight. Used full fat sour cream and half the amount of water. Holy smokes that was the best stroganoff I’ve ever eaten!!!! I actually gave up stroganoff until I found this recipe. My daughter doesn’t have enough teeth yet to eat the steak but she ate every mushroom on her plate. Thank you!!!!

  4. This is first stroganoff recipe I’ve seen that uses tomato soup. As we didn’t really like the flavor too much I won’t make again.

  5. Pingback: Mom’s Beef Stroganoff - Powerful Handmade site

  6. I used 96% ground beef, it was very good! I didn’t need to use butter to cook down the onions or mushrooms as the ground beef leaves a very tiny amount of grease. I will make this again.

  7. Avatar photo
    Kristen Frank

    What is the SAturated fat per serving? I'm trying to calculate the Smart Points. Thanks 🙂
    -Kristen

  8. Avatar photo
    onceajunkieneverforget

    I cooked mine in the crockpot tonight and it was WONDERFUL! I just found your website a week ago and visit 3-4 times a day for ideas. For those who may be looking for tips on crockpot, this is what I did. I first emptied tomato soup and worcestshire into crock on Low. While that was warming, I cut my onions, mushrooms (portabello), and garlic. I then began browning my meat. While that was browning, I sauteed the mushrooms, garlic and onion together. Poured it into crock. Finished meat and poured in with the rest of base in crock. My cut of meat wasn't the best, but I was so happy that it still turned out great (Angus Stew Meat–Pork Roast). I let this all simmer together for 4 hours on Low. I did not add the sour cream until the last hour. As far as the water question—my cooking method was different but I added 1/3 can water (from soup can) and the flavor and texture/consistency was amazing. Also, I tried yellow squash and zucchini noodles for the first time tonight and Oh my heavens, I'm never going back to grain. They were so light and smooth and a wonderful compliment to this Stroganoff. Thank you Gina! Keep 'em coming! I have found my inspiration!!!

  9. Avatar photo
    Melissa and Chris

    Hi! I just found your site and am excited to try your recipes! Working on a grocery list now. : ) I am a WW member and am curious, are the points listed just counting the stroganoff? I am assuming the egg noodles would be calculated separately?

  10. Avatar photo
    Sporttygall44

    I wonder if anyone has had any success making this in the crockpot. I want to try it, but wanted to see if anyone had done it and what adjustments they might have made.

  11. I had the same watery problem–I should have read through the comments first! The flavor was really great though, so I'll definitely be making this again without adding any water 🙂

  12. Turned out really good! Thanks for another great one Gina, it's perfect for my shoe – string in grad school budget!