Easy Beef Stroganoff – The Remix

Beef stroganoff is a fixture at my family’s Christmas Eve dinner. I’ve been serving it for the past 20 years that I’ve hosted the holiday and my mom served the same recipe before that, when she was hosting the holiday. The recipe we’ve used is extremely easy, it’s basically 5 ingredients. I shared the original recipe here a few years back.

The original recipe is absolutely delicious and most everyone in the family loves it. In fact, other times of the year if I want to gather family for a meal, all I have to say is I’m making beef stroganoff and they will come running. So, why am I messing with the recipe?  

The main reason is that two of the ingredients are canned soups, cream of mushroom and French onion soup. I’m not opposed to using canned soups in recipes occasionally, sometimes it’s just what works best.

My issue with using them, mainly, is their high sodium content. Even the reduced sodium versions have more sodium than I would like to see in my recipe.

So, for many years I’ve pondered ways to make this dish a little less sodium laden while still retaining the same delicious flavor and texture. In the past, I didn’t have much success, I just couldn’t get it to taste quite the same.  

I kept thinking and I’ve finally come up with a pretty close version that I can feel better about. The flavor is really close and the sodium content is MUCH lower.

To get rid of the canned soups, I used my slow cooker caramelized onions, low sodium beef stock and my DIY cream of chicken soup mix. It’s still very easy to make and you won’t be loading up on all that sodium. From a flavor perspective you can’t go wrong with either recipe, but if you’d rather not use the canned soups, then this version is for you.

NOTE:  This recipe is easily doubled or even tripled. The cooking time and temperature remain the same.

Beef Stroganoff Remix

• 1 1/2 lb round steak, thinly sliced
• 1 tbsp olive oil
• 8 oz fresh cremini mushrooms, sliced
• 1 cup slow cooker caramelized onions
• 1 1/2 cup low sodium beef stock
• DIY cream of chicken soup mix, (prepare equivalent of one can)
• salt and pepper
• 1 cup sour cream
• cooked rice

Heat olive oil over medium high heat in a dutch oven.

Saute steak until browned and no longer pink.

Add mushrooms and continue sauteing until mushrooms are tender.

Stir in onions and prepared chicken soup mix.

Season with salt and pepper.

Cover and bake in preheated oven for 2 hours.

Remove from oven and stir in sour cream.

Serve over cooked rice.

ENJOY!