Italian Stroganoff Recipe
Italian Stroganoff Recipe photo by Taste of Home

Italian Stroganoff Recipe

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Mix the sauce in this creamy, comforting dish with the noodles or pour it on top; either way, it’s excellent. Soak up the hearty flavors with a slice of warm buttered bread on the side. —Christina Nabert, Poplar Bluff, Missouri
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings


  • 1/2 pound sliced fresh mushrooms
  • 1/4 cup finely chopped onion
  • 1 garlic clove, minced
  • 1 tablespoon butter
  • 1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted
  • 3/4 cup sour cream
  • 1/4 cup water
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 16 Florentine Meatballs
  • Hot cooked egg noodles

Nutritional Facts

1 cup (calculated without noodles) equals 439 calories, 25 g fat (12 g saturated fat), 166 mg cholesterol, 943 mg sodium, 20 g carbohydrate, 4 g fiber, 32 g protein.


  1. In a large skillet, saute the mushrooms, onion and garlic in butter until tender. Stir in the soup, sour cream, water, salt and pepper. Add meatballs; heat through (do not boil). Serve with noodles. Yield: 4 servings.
Originally published as Italian Stroganoff in Simple & Delicious August/September 2011, p18

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Reviewed Jul. 16, 2014

"We really enjoyed this! I used frozen turkey Italian meatballs and omitted the mushrooms because my has and doesn't like them."

Reviewed Jan. 11, 2012

"This was an easy and tasty meal... Left out the mushrooms, added an extra garlic clove, and thinned it out with a little milk to make it a little more saucy... Great served over egg noodles tossed with a little butter and herbed green peas..."

Reviewed Oct. 4, 2011

"Pretty good, nice and easy. Used frozen Italian meatballs, and 2 cans of mushrooms instead of fresh. Added a couple tablespoons of Sherry cooking wine to add some depth to the flavor. Finished in the oven in a covered casserole for about 20 minutes at 400* because the meatballs were frozen."

Reviewed Aug. 22, 2011

"I had frozen Italian Meatballs and 1/2 container of mushrooms, plus onions. I sauted the mushrooms, onions and garlic in butter and olive oil then added the rest to heat through. This was great! Served over Angel Hair pasta and whole green beans...the only thing missing was dessert!"

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