Our mushroom soup delivers rich flavor and creaminess making it easier than ever to make this classic Beef Stroganoff recipe. It’s so simple, why not make it twice and freeze one for later? See Recipe Tips below to learn how!
cost per recipe: $9.48
The price is determined by the national average.
tablespoon vegetable oil
pound boneless beef sirloin steak or beef top round steak, 3/4-inch (1 steak), cut into thin strips
medium onion, chopped (about 1/2 cup)
can (10 1/2 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 Healthy Request® Cream of Mushroom Soup
cup reduced fat (2%) milk
teaspoon ground black pepper
cup sour cream or plain yogurt
cups whole wheat or regular egg noodles , cooked and drained
tablespoon chopped fresh parsley
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.