Beef Stroganoff

Beef Stroganoff

Now don’t judge me. This is one of the few recipes where I use cream of mushroom soup. Normally, I use a white sauce but this is quick and easy. I’ve used this recipe since the 1970’s and has always been a favorite.


  • 2 tablespoons butter
  • 1 tablespoon vegetable oil
  • 1 pound sirloin (sliced thinly or small cubes)
  • 1/2  pound fresh mushrooms, sliced
  • 1 can cream of mushroom soup *
  • 2 cups of sour cream
  • 1 cup slice green onions
  • ½ teaspoon dried thyme
  • ½ teaspoon dried marjoram
  • Cooked rice or noodles (we prefer noodles)


Heat butter and oil in a skillet. Brown meat, remove to a plate. Add mushrooms and sauté until tender. Return the meat to the skillet and add the soup, sour cream,  sliced green onions and spices. Heat thru and serve.

*Do not dilute



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