Beef Stroganoff

Campbell's Beef Stroganoff Recipe

Always a family favorite, this classic dish of quickly sautéed beef and onion in a creamy mushroom sauce is perfect over hot cooked noodles.

At a glance

Prep

20 min.

Total

45 min.

Serves

4

Servings: about 1 cup each

Cook: 25 min.

Made With

  • Campbell’s® Condensed Cream of Mushroom Soup

    Campbell’s® Condensed Cream of Mushroom Soup

  • Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup

    Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup

  • Campbell’s® Healthy Request® Condensed Cream of Mushroom Soup

    Campbell’s® Healthy Request® Condensed Cream of Mushroom Soup

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What You'll Need

1 tablespoon vegetable oil
1 pound boneless beef sirloin steak or beef top round steak, 3/4-inch thick (about 1 steak), cut into thin strips
1 medium onion, chopped (about 1/2 cup)
1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Mushroom Soup or Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup or Campbell’s® Healthy Request® Condensed Cream of Mushroom Soup
3/4 cup milk
1/2 teaspoon paprika
1/4 teaspoon ground black pepper
1/3 cup sour cream or plain yogurt
4 cups whole wheat or regular egg noodles, cooked and drained
1 tablespoon chopped fresh parsley

How to Make It

  • 1

    Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the beef and cook until well browned, stirring often. Remove the beef from the skillet.  Pour off any fat.

  • 2

    Reduce the heat to medium. Add the onion to the skillet and cook until it's tender.

  • 3

    Stir the soup, milk, paprika and black pepper in the skillet and heat to a boil.  Stir in the sour cream.  Return the beef to the skillet and cook until the beef is cooked through.  Serve the beef mixture over the noodles.  Sprinkle with the parsley.

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  • Serving Suggestion: Serve with sautéed spinach with garlic and crusty French bread. For dessert serve a fresh apple & raisin cup: cubed, cored apples mixed with raisins.
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