Beef stroganoff is a classic comfort food that typically consists of tender beef strips cooked in a rich, creamy sauce with mushrooms. The sauce is made by cooking beef broth, wine, and cream of mushroom soup together to create a silky gravy. However, if you don’t have a can of cream of mushroom soup on hand, don’t worry – you can still make beef stroganoff by substituting in a few simple ingredients.
Sour Cream
Sour cream is one of the easiest substitutions for cream of mushroom soup in beef stroganoff. Use an equal amount of full-fat sour cream in place of the soup, about 1 cup. The tangy flavor and thick texture of sour cream mimics the creaminess of the soup. Just add the sour cream when you would normally stir in the soup, after cooking the beef and vegetables. The sour cream will gently heat through and create a smooth, rich sauce.
Milk and Flour
A basic white sauce made with milk and flour can also stand in for cream of mushroom soup. In a small bowl, whisk together 1/4 cup all-purpose flour and 2 tbsp butter. Heat 1 cup milk in a saucepan until just simmering then whisk in the flour mixture. Cook for 2-3 minutes, stirring constantly, until thickened to a creamy consistency. Add salt and pepper to taste. This simple white sauce has a similar velvety texture to the condensed soup.
Milk and Cornstarch
For an even faster shortcut, use cornstarch instead of flour to thicken up milk. In a bowl, dissolve 2 tbsp cornstarch in 1/4 cup cold milk. In a saucepan, heat 1 cup milk to a simmer. Slowly whisk in the cornstarch mixture and cook for 1-2 minutes until thickened. The cornstarch gives it a smooth, glossy texture perfect for beef stroganoff. Season with salt and pepper.
Cream Cheese
Here’s a unique substitution if you have cream cheese on hand – use it just as you would sour cream. The creamy texture of cream cheese mimics the consistency of the soup. Simply stir 1 cup of softened cream cheese into the beef stroganoff sauce near the end of cooking until melted and smooth. The cream cheese adds a subtle tanginess similar to sour cream.
Cashew Cream
For a plant-based version, cashew cream can replace the dairy in beef stroganoff. Soak 1 cup raw cashews in hot water for 30 mins then blend with 1 cup water until completely smooth and creamy. Add the cashew cream to the cooked beef and broth and simmer for 2-3 minutes to allow the flavors to meld. The cashew cream gives the sauce a rich, decadent texture.
Canned Condensed Soup Alternatives
If you want to replicate the flavor of cream of mushroom more closely, use one of these substitutions:
- Cream of chicken soup
- Cream of celery soup
- Cream of onion soup
These creamy soups have a similar velvety texture and richer flavor. Use them in the same quantity as the mushroom soup in your recipe.
Mushroom Options
For more mushroom flavor, try one of these substitutions:
- Sauté fresh mushrooms – Sauté 1 cup diced cremini or white mushrooms in butter until tender and browned then stir into the sauce.
- Rehydrate dried mushrooms – Soak 1 oz dried porcini mushrooms in 1 cup hot water for 30 mins. Reserve the soaking liquid and finely chop the mushrooms. Add both to the sauce.
- Add mushroom powder – Whisk 1-2 tsp mushroom powder into the sauce for an umami flavor boost.
Enrich the Sauce
If your sauce tastes too thin after replacing the soup, try adding one of these ingredients to enrich it:
- Evaporated milk – Adds creamy texture
- Full fat Greek yogurt – Adds tangy flavor
- Heavy cream – Makes it rich and silky
- Mascarpone cheese – Imparts a velvety mouthfeel
Start with 1-2 tbsp stirred in at the end once the sauce is cooked and add more to reach the desired consistency.
Final Tips
Here are a few final tips for getting the best results when substituting for cream of mushroom soup:
- Adjust seasoning – Soups and dairy often add a good amount of salt to a recipe so you may need to add a bit more salt and pepper to make up for it.
- Simmer the sauce – Let the sauce simmer for 2-3 minutes after adding any substitutions to allow the flavors to marry and the sauce to thicken up properly.
- Use a roux if too thin – If your sauce is too loose, make a quick roux by cooking equal parts butter and flour together then whisking into the sauce to thicken it.
- Finish with herbs – Fresh soft herbs like dill, parsley or chives add brightness and flavor to the finished dish.
Substitution Amounts
Here is a quick cheat sheet for substitution amounts:
| Substitution | Amount |
|---|---|
| Sour cream | 1 cup per can soup |
| Milk + flour | 1 cup milk + 1/4 cup flour |
| Milk + cornstarch | 1 cup milk + 2 tbsp cornstarch |
| Cream cheese | 1 cup per can soup |
| Cashew cream | 1 cup soaked cashews blended into 1 cup water |
Conclusion
With a few simple ingredients on hand like sour cream, milk, cream cheese or cashews, you can easily replicate the rich creaminess of canned cream of mushroom soup in beef stroganoff. Just remember to adjust the seasoning and simmer the sauce to allow the flavors to fully develop. With these easy substitutions, you can still enjoy classic beef stroganoff anytime.