1 can (10 ounces) mushroom stems and pieces, drained
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup water
1 cup sour cream
Cooked wide egg noodles
Chopped fresh parsley
Directions
In a skillet, heat oil over medium-high. Saute beef, garlic and onion. When onion is tender, reduce heat to low; stir in flour, salt and paprika. Cook 5 minutes. Stir in mushrooms, soup and water. Simmer 10 minutes. Fold in sour cream; heat through but do not boil. Serve immediately over noodles. Garnish with parsley.
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Average Rating:
annrms
Feb 3, 2021
I used fresh sautéed mushrooms and cream of mushroom soup. I only used 1/4 cup sour cream on serving. Served with mashed potatoes.
anitamm
Nov 5, 2013
I used cream of mushroom soup, fresh mushrooms plus 1/2 cup milk. It was delicious!!
kendallskabin
Sep 19, 2012
No comment left
hedose
Jan 30, 2012
No comment left
hattis
Mar 20, 2011
This is an excelent recipe. I have made it for our church suppers many times, always with great reviews. I have also used this recipe and used frozen meatballs instead of the beef. Very tasty! I recommend this to anyone who enjoys stroganoff.
Reviews
I used fresh sautéed mushrooms and cream of mushroom soup. I only used 1/4 cup sour cream on serving. Served with mashed potatoes.
I used cream of mushroom soup, fresh mushrooms plus 1/2 cup milk. It was delicious!!
No comment left
No comment left
This is an excelent recipe. I have made it for our church suppers many times, always with great reviews. I have also used this recipe and used frozen meatballs instead of the beef. Very tasty! I recommend this to anyone who enjoys stroganoff.