Classic Beef Stroganoff

Campbell's Classic Beef Stroganoff Recipe

On the table in just 30 minutes, this scrumptious dish features hot noodles topped with a mouthwatering combination of beef sirloin strips, onion and a creamy mushroom-sherry sauce.

At a glance

Prep

20 min.

Total

40 min.

Serves

4

Servings: about 1 cup each

Cook: 20 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

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What You'll Need

1 pound boneless beef sirloin steak or beef top round steak, 3/4-inch thick (about 1 steak), cut into 2-inch pieces
1/8 teaspoon cracked black pepper
1 tablespoon vegetable oil
1 medium onion, finely 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
1/2 cup water
1/4 cup dry sherry
1 tablespoon tomato paste
1/4 cup plain plain yogurt
8 ounces (about 4 cups) uncooked medium egg noodles, cooked and drained
1 tablespoon Chopped fresh fresh parsley

How to Make It

  • 1

    Season the beef with the black pepper.

  • 2

    Heat the oil in a 10-inch 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.

  • 3

    Reduce the heat to medium. Add the onion and cook until tender.

  • 4

    Stir in the soup, water, sherry, if desired, and tomato paste and heat to a boil.  Return the beef to the skillet and cook until the beef is cooked through.  Remove the skillet from the heat.  Stir in the yogurt.  Serve the beef mixture over the noodles and sprinkle with the parsley.

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RID#27174

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