Print Options

Back to Three-Step Stroganoff >

Include these items:

Select reviews >

Taste of Home Logo

Three-Step Stroganoff

 Three-Step Stroganoff
This recipe came from a community cookbook that my mother gave me. The original called for ground beef, but we prefer it with sliced beef.—Joyce Key, Snellville, Georgia
6 ServingsPrep/Total Time: 30 min.


  • 1-1/2 pounds boneless beef top round steak, thinly sliced
  • 1 tablespoon canola oil
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1/2 cup water
  • 1 envelope onion soup mix
  • 1/2 cup sour cream
  • Hot cooked noodles
  • Minced fresh parsley, optional


  • In a large skillet, cook beef over medium-hot heat in oil until meat
  • is no longer pink; drain. Stir in the soup, water and onion soup
  • mix. Reduce heat; cover and simmer for 20 minutes.
  • Stir in sour cream; cook until heated through (do not boil). Serve
  • with noodles; sprinkle with parsley if desired. Yield: 6 servings.
Nutritional Facts: One serving (prepared with reduced-fat cream of mushroom soup, reduced-sodium onion soup mix and reduced-fat sour cream; calculated without noodles) equals 250 calories, 9 g fat (0 saturated fat), 81 mg cholesterol, 521 mg sodium, 10 g carbohydrate, 0 fiber, 29 g protein. Diabetic Exchanges: 3-1/2 lean meat, 1 starch.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a

2 of 2

Three-Step Stroganoff (continued)

Wine (continued)
light-bodied red wine such as Pinot Noir.