Can You Really Make Beef Stroganoff With Cream Of Chicken Soup? Find Out Now!

When it comes to classic comfort foods, beef stroganoff ranks high on the list. This dish, traditionally made with sliced beef, mushrooms, onions, and a creamy sauce, is a culinary delight. However, what if you don’t have all the ingredients on hand? Can you make beef stroganoff with cream of chicken soup? The answer is a resounding yes!

Ingredients:

To make beef stroganoff with cream of chicken soup, you’ll need:

• 1 pound flank steak or sirloin steak, sliced thinly
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon vegetable oil
• 1 medium onion, chopped
• 8 ounces mushrooms, sliced
• 1 can (10.75 ounces) cream of chicken soup
• 1/2 cup beef broth
• 1/4 cup sour cream

Instructions:

1. Prepare the Beef: In a shallow dish, combine the flour, salt, and pepper. Dredge the steak slices in the flour mixture.
2. Brown the Beef: Heat the vegetable oil in a large skillet over medium-high heat. Add the steak slices and cook until browned on both sides. Remove the steak from the skillet and set aside.
3. Sauté the Vegetables: In the same skillet, add the onion and mushrooms. Cook until softened and golden brown.
4. Add the Soup and Broth: Stir in the cream of chicken soup and beef broth. Bring to a simmer and cook for 5 minutes, or until the sauce thickens.
5. Return the Beef: Add the browned steak slices back to the skillet. Reduce heat to low and simmer for 15-20 minutes, or until the beef is tender.
6. Stir in the Sour Cream: Remove the skillet from heat and stir in the sour cream. Cook for 1-2 minutes, or until heated through.
7. Serve: Serve the beef stroganoff over egg noodles, rice, or mashed potatoes.

Variations:

• Use Different Mushrooms: Instead of button mushrooms, try using cremini, shiitake, or oyster mushrooms for a more flavorful dish.
• Add Vegetables: For a more colorful and nutritious stroganoff, add chopped carrots, celery, or bell peppers.
• Use a Different Soup: If you don’t have cream of chicken soup, you can use cream of mushroom soup or cream of celery soup instead.
• Make it Gluten-Free: Use gluten-free flour to dredge the steak and gluten-free egg noodles to serve.

Tips:

• Tenderize the Beef: For extra tender beef, marinate the steak in a mixture of soy sauce, Worcestershire sauce, and garlic for at least 30 minutes before cooking.
• Don’t Overcook the Sauce: The sauce should be thickened but not too thick. If it becomes too thick, add a little more beef broth.
• Serve Immediately: Beef stroganoff is best served immediately after cooking. The sauce will thicken as it cools.

Benefits of Using Cream of Chicken Soup:

• Convenience: Cream of chicken soup is a quick and easy way to add creaminess and flavor to the sauce.
• Time-Saving: Using cream of chicken soup eliminates the need to make a roux or béchamel sauce from scratch, saving you time.
• Flavorful: Cream of chicken soup adds a rich, savory flavor to the stroganoff.

Key Points:

So, can you make beef stroganoff with cream of chicken soup? Absolutely! This versatile dish is easy to make and can be customized to your liking. Whether you’re short on time or simply looking for a new twist on a classic, using cream of chicken soup is a great way to create a delicious and satisfying beef stroganoff.

Top Questions Asked

Q: Can I use other types of meat in this recipe?
A: Yes, you can use other tender cuts of beef, such as tenderloin, top sirloin, or strip steak.

Q: How can I make the sauce thicker?
A: If the sauce becomes too thin, you can add a cornstarch slurry (equal parts cornstarch and water) and cook until thickened.

Q: Can I freeze beef stroganoff?
A: Yes, you can freeze beef stroganoff for up to 3 months. Thaw overnight in the refrigerator before reheating.

Q: How do I reheat beef stroganoff?
A: Reheat beef stroganoff over low heat, stirring occasionally, until warmed through. Avoid overcooking, as the sauce may separate.

Q: Can I make this recipe in a slow cooker?
A: Yes, you can make beef stroganoff in a slow cooker. Brown the beef and vegetables in a skillet, then transfer to the slow cooker. Add the soup, broth, and sour cream. Cook on low for 6-8 hours, or on high for 3-4 hours.