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–+ servings
Beef Stroganoff from Mrs Mapp
Beef Stroganof is a comforting American adaptation of the classic Russian dish, simplified for mid-century home kitchens. Popular in the 1950s and 60s, versions using canned cream of mushroom soup and onion soup mix became weeknight staples thanks to their convenience and reliable flavor. This baked variation combines tender stew meat with mushrooms, tomato juice, and sour cream for a rich, tangy sauce. Finished over buttered egg noodles, it’s hearty, satisfying, and deeply nostalgic—perfect for Sunday dinners or cozy winter evenings when a warm, filling meal is just what’s needed.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Main Course
Cuisine American
Servings 6
Calories 620 kcal

Ingredients
  

  • 3 lbs beef stew meat
  • 21 oz cream of mushroom soup (2 cans)
  • 1 ½ pkts dried onion soup mix
  • 1 tsp dehydrated onion
  • 1 cup tomato juice
  • 8 oz fresh mushrooms (sliced)
  • 8 oz sour cream
  • 12 oz egg noodles
  • 2 tbsp butter (for noodles)

Instructions
 

Step 1: Preheat Oven

  • Preheat oven to 350°F.

Step 2: Combine Main Ingredients

  • In a heavy iron pot or Dutch oven, add stew meat.
  • Mix in cream of mushroom soup, dried onion soup mix, dehydrated onion, and tomato juice.
  • Stir thoroughly to combine.

Step 3: Bake

  • Cover the pot.
  • Bake at 350°F for 1 hour.

Step 4: Add Mushrooms

  • Add sliced fresh mushrooms 15 minutes before the cooking time is complete.
  • Return to oven to finish baking.

Step 5: Finish with Sour Cream

  • Remove from oven.
  • Cool slightly.
  • Stir in sour cream until fully incorporated.

Step 6: Prepare Noodles

  • Boil egg noodles according to package directions.
  • Drain and toss with butter.

Step 7: Serve

  • Spoon beef stroganof over buttered egg noodles and serve hot.

Tips

  • Brown the stew meat first for deeper flavor.
  • Substitute Greek yogurt for sour cream for a lighter option.
  • Add a splash of Worcestershire sauce for extra richness.
  • Use wide egg noodles for a more traditional texture.
  • Stir in a tablespoon of Dijon mustard for subtle tang.
  • Try cremini mushrooms for a more robust mushroom flavor.
  • Cook in a Dutch oven for even heat distribution.
  • Freeze leftovers in airtight containers for up to 3 months.

Nutrition

Calories: 620kcalCarbohydrates: 38gProtein: 42gFat: 32gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.5gCholesterol: 155mgSodium: 1150mgPotassium: 720mgFiber: 3gSugar: 6gVitamin A: 350IUVitamin C: 10mgCalcium: 120mgIron: 4.5mg
Keyword baked dinner, classic recipes, comfort food, family dinner, hearty stew, mushrooms, vintage
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