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Beef Stroganoff

Beef Stroganoff

4.08
(39)

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

serves 4 people

Ingredients

cost per recipe: $18.31

The price is determined by the national average.

  • 1

    tablespoon vegetable oil

  • 1

    pound boneless beef sirloin steakor beef top round steak, 3/4-inch thick (about 1 steak), cut into thin strips

  • 1

    each medium onion, chopped (about 1/2 cup)

  • 1

    can Campbell's® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup or Campbells® Healthy Request® Condensed Cream of Mushroom Soup

  • 3/4

    cup reduced fat (2%) milk

  • 1/2

    teaspoon paprika

  • 1/4

    teaspoon ground black pepper

  • 1/3

    cup sour creamor plain yogurt

  • 4

    cups whole wheat or regular cooked egg noodles,drained

  • 1

    tablespoon chopped fresh parsley

view nutrition info

How to Make It

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

Step 2

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

Step 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.

Recipe Tips

  • 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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Made With
 Campbells® Healthy Request® Condensed Cream of Mushroom Soup

Campbells® Healthy Request® Condensed Cream of Mushroom Soup

BUY NOW
Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup

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

BUY NOW
Campbell's® Condensed Cream of Mushroom Soup

Campbell's® Condensed Cream of Mushroom Soup

BUY NOW

Ratings & Reviews

(39)
  • Andy W.

    December 3, 2016

    Super Bland

    I'm from Minnesota, where we consider butter and cheese to be seasonings. Even with a Midwest pallet, this was still bland. Add some salt and garlic.

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  • tx80sgirl

    December 22, 2015

    Tasty

    Would definitely make again! I seasoned the meat with garlic pepper and used Campbell's cream of mushroom with garlic. Came out great! Tx

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  • Brooke5143

    September 23, 2015

    Good and Simple but follow the recipe...

    I made this last night. I do agree with others that some added seasoning to the meat is a great idea as well as some small additional things. First (and this was my mistake) I took the advice from other comments I read to use the Golden Mushroom Soup. I really wish I had not. I think it ruined it and in the end it was not very good to me. I didn't like the taste. I still give it 4 stars because the recipe does NOT call for that and I used it. It's has a very distinct flavor and I think you like it or you don't. I wish I would have tasted it prior to adding it because I would have NEVER used had I did. I bought thin sliced top round and it cooked up so easy. I seasoned and let marinade for about 30 minutes with just simple salt, pepper, garlic power and a dash of Montreal steak seasoning. You only need a lb! I thought before I sliced it up I wouldn't have enough but it was a ton. I also added a small jar of pre-sliced mushrooms. Everything else I followed. It looked great but in the end the Golden Mushroom Soup ruined it (for me at least). I was planning on taking it to work today to share but I decided not to because I disliked the taste so much. I will definitely make this again and just use the regular cream of mushroom with the few other minor adjustments I mentioned above. I always read a ton of reviews and most of the time for me they work. I would just suggest that if you are going to try the Golden Mushroom you taste it first and also have a back up just in case. I had a back up and I'm kicking myself now. You might love it but I didn't and I like I said it has a distinct taste so I really don't think I am the only person that it wouldn't appeal to.

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  • lyn317

    September 15, 2015

    Great recipe!

    I made this last night and my husband and I loved it. This is the first time I made beef stroganoff and it was very easy and turned out great. I did follow the advice of other reviewers. I marinated the beef in worchestershire sauce before browning it and I used one can of golden mushroom soup and a half can of cream of mushroom soup for the sauce. It is delicious and I will make it again! Thanks to the other reviewers for their recipe suggestions!

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  • Deejohn1

    February 23, 2015

    Golden Mushroom Soup

    Many years ago I found a recipe for stroganoff that called for Campbell's Golden Mushroom Soup. I couldn't even consider using plain Cream of Mushroom soup now. I do add 8oz sliced Baby Bella mushrooms along with the Golden Mushroom soup. Try it! Just once. It has a more elegant flavor.All other ingredients are the same. My husband loved it so much I usually even doubled the sauce part of it. He was really crazy about the sauce with buttered egg noodles.

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