Heather's Homemade Beef Stroganoff Recipe

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Heather's Homemade Beef Stroganoff

Heather (Carlson) Nickola


This recipe began as my mother's with a few touches of my own, so it is an heirloom so to speak. It is heavy with lactose, so those with intolerance may not wish to partake in this meal. Thank you.

☆☆☆☆☆ 0 votes
10 Min
30 Min
Pan Fry


22.6 oz can(s)
campbells cream of mushroom soup
6.5 oz can(s)
mushroom pieces
sour cream
1 medium
thickly sliced onion (sweet onion preferable)
12 oz. bag(s)
extra wide eggnoodles
2 tsp
garlic powder
2 dash(es)
2 tsp
salt (or to taste)
22.6 oz can(s)
water (filled in mushroom soup can)
1 pkg
1/2-1 lb. of shaved steak
1 Tbsp
sweet cream butter


large metal saucepan
large cooking sppon
medium saucepan


1In Large saucepan, fry the onions, mushrooms, and meat with butter till meat is lightly brown. Season with garlic powder, salt, and pepper as the meat browns. (approx. 5 minutes).
2Add cream of mushroom soup, sour cream, and water from the can. Never allow the sauce to boil~!!!
Continue to cook on low for 15-20 minutes. (meat is already cooked when pan fried in saucepan, so it is just long enough to blend all the flavors of the ingredients.)
3Bring second saucepan filled with water to boil, then cook egg noodles on the side till tender (approx. 10 minutes on medium boil). Serve stroganoff over egg noodles and add any vegetable you wish as a side.

About this Recipe

Main Ingredient: Beef
Regional Style: Eastern European
Other Tags: Quick & Easy, Heirloom