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Beef Stroganoff


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  • 1 package beef stew meat or chuck roast
  • 1 cup chopped onion
  • 1 T. crushed garlic
  • (optional) fresh mushrooms sliced
  • 8 ounces sour cream
  • 1 can Campbell's cream of mushroom soup
  • 3 T. Worcestershire sauce
  • 1 packet beef bouillon (salt free)
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1 large bag extra-wide egg noodles
  • Parmesan cheese (for sprinkling over sauce)


Servings 8


Step 1

Cube meat and salt lightly pepper generously. Brown in pan or pressure cooker in olive oil or vegetable oil. Move browned meat to pressure cooker or slow cooker. Add the onion, and garlic. Add 1 can cream of mushroom soup. Dissolve beef bouillon in 3/4 can water. Add worcestershire sauce. Cook until well done. Add cream cheese to hot dish when completely cooked. Add sauteed mushrooms and sour cream just before serving. Serve over egg noodles prepared al dente.


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