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Easy Beef Stroganoff Recipe: Cream of Mushroom and French Onion Soup

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Easy Beef Stroganoff

Scrumptious Beef Stroganoff

Scrumptious Beef Stroganoff

Beef Stroganoff Without Sour Cream

I wanted to make beef stroganoff for a long while but rarely ever had sour cream on hand. It was not an ingredient that I kept in my refrigerator.

I searched for various ways to make beef stroganoff and stumbled upon one I adapted to my liking. This is the recipe that I came up with for beef stroganoff without sour cream.

The ingredients for this beef stroganoff have a long shelf life. Having ingredients on hand for recipes is something I have come to appreciate. It is nice to go to my pantry and make a recipe without running to the grocery store for a special trip.

Season Beef Stew Meat to Taste

Into the slow cooker from frozen - allow extra time.

Into the slow cooker from frozen - allow extra time.

Slow Cooker Method

This recipe is written for the slow cooker, but it can be done on the stovetop. If you prefer the stovetop method you can adapt this recipe quite easily.

For me, I put frozen stew meat into the slow cooker on high for about 4 hours with the beef broth and let it cook. I seasoned it with garlic powder, onion powder, paprika, salt, and black pepper.

While the beef stew meat is cooking, I begin to wash and chop up my mushrooms. Mushrooms for this recipe could be left out and more beef added if you and your family do not like them.

Once the beef stew meat is almost done, then I add in the mushrooms. The mushrooms will cook with the beef for another hour or so until done.

In a separate bowl, I mix the french onion soup and two cans of cream of mushroom soup. Once the soups are mixed well, I add them to the slow cooker.

While the soup mixture and beef stew meat are being heated in the slow cooker I begin to boil the egg noodles on the stovetop. I have heard that noodles can be added to a slow cooker, but I prefer to have mine done on the stovetop. This is a preference that you can change if you would prefer.

Once the egg noodles are just about done, remove them from the stovetop and drain them. Add the cooked noodles to the slow cooker and let all set for about thirty minutes.

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Now you are ready to serve and enjoy.

Add White Mushrooms

Add the white mushrooms to the slow cooker for at least the last hour.

Add the white mushrooms to the slow cooker for at least the last hour.

Don't Like Mushrooms?

I usually make this dish for my husband and me. We both love mushrooms. I use the eight-ounce white mushrooms and one pound of beef stew meat when I fix it for us.

When I make this for my extended family, I must make it without the mushrooms. When I make it without the white mushrooms, I will increase the beef stew meat to one and a half pounds to compensate for the lack of mushrooms.

Vegetarian Option

This recipe could be easily adapted to be meatless. If you would prefer mushrooms instead of beef, that could easily be substituted. The ratio of meat to mushrooms would need to be considered. You would need to increase the number of mushrooms if you did this recipe without the beef stew meat. I have not tried this, but I believe it would be delicious. I much prefer the beef in mine. I am a meat lover, though.

Add Soup Mixture

Pour the soup mixture into the slow cooker.

Pour the soup mixture into the slow cooker.

Beef Stroganoff Meal Ideas

My family loves this dish. Often, I will serve a side salad with it. Also, I like to buy frozen rolls at the grocery store. I warm them up and serve them piping hot with the beef stroganoff.

This combination makes for a delicious, reasonably easy meal. No one will know how little effort you had to put into it.

Ready To Serve

Serve hot with rolls for a delicious meal.

Serve hot with rolls for a delicious meal.

Quick and Easy Beef Stroganoff Recipe

Cook Time

Prep timeCook timeReady inYields

5 min

1 hour

1 hour 5 min

6 servings


  • 1 pound beef stew meat
  • 1 cup beef broth
  • salt, to taste
  • black pepper, to taste
  • 1 can French onion soup
  • 2 cans cream of mushroom soup
  • 8 ounces white mushrooms, quartered
  • 12 ounces egg noodles


  1. Place beef stew meat in a slow cooker on high.
  2. Add beef broth and season to taste. Let cook for 4 hours.
  3. Clean and quarter the white mushrooms. Add mushrooms to the slow cooker—Cook for another hour to two hours.
  4. Mix the french onion soup and the two cream of mushroom soup cans in a large mixing bowl until well blended. Pour this mixture into the slow cooker.
  5. In a large saucepan, boil egg noodles. Salt to taste. Boil until mostly done. Drain and pour into the slow cooker. Stir well and let sit for about 30 minutes
  6. Serve and enjoy.

This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.

© 2022 April McMichael

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