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Beef Stroganoff

Beef Stroganoff

4.16 45

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!

serves 4 people


cost per recipe: $9.48

The price is determined by the national average.

  • 1

    tablespoon vegetable oil

  • 1

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

  • 1

    medium onion, chopped (about 1/2 cup)

  • 1

    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

  • 3/4

    cup reduced fat (2%) 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

view nutrition info

How to Make It

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

  • Make Ahead Freezer Meal: Omit or reserve the fresh parsley as an optional topping.  Prepare the noodles and beef mixture as directed.  Cool completely.  Layer the cooled noodles and beef mixture in a 13x9x2-inch baking pan, wrap tightly and freeze.  From frozen, bake, covered, at 350°F for 50 minutes.  Or, thaw in the refrigerator, bake, covered, for 35 minutes.  Top with the optional parsley before serving, if desired.

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Made With
(10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup

(10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup

Buy Now
(10 1/2 ounces) Campbell’s® Healthy Request® Condensed Cream of Mushroom Soup

(10 1/2 ounces) Campbell’s® Healthy Request® Condensed Cream of Mushroom Soup

Buy Now
(10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup

(10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup

Buy Now

Ratings & Reviews

  • GW M.

    August 24, 2017

    Doubled the sauce recipe

    As I like my noodles swimming in sauce, I doubled the sauce recipe. After making the sauce, I tasted it before adding the beef & sour cream to see if any seasoning adjustments were needed for my taste ... added some onion powder and garlic powder, fresh ground black pepper, & salted to taste. Then I added the beef. I also added more sour cream then the recipe called for, for the doubled sauce, I added 1 cup instead of 2/3 cup then folded it in with the beef and sauce. Any recipe is a general guideline, what it tastes like when it gets served is on the person that prepares it.

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  • Ashley D.

    January 11, 2019

    Easy and yummy!

    My only tweak or suggestion is to add salt to the sauce. This was easy and hit the spot!

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  • Irene S.

    January 6, 2018


    This was delicious , Very pleased with the ingredients, although the directions were confusing. It did not specify to use a separate pan for the sauce before combining with the meat, but I figured it out. I also had to double the sauce, I understand this recipe is a guide. I added a few rosemary sprigs, and some worchesire sauce and it made a huge difference. I even added garlic and carrots for some extra heartiness and bite. Amazing ! Thanks

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  • tamela m.

    December 29, 2017


    I was searching the Internet for leftover prime rib recipes, but wasn't having any luck. I figured that I could simply replace my already cooked prime rib in a dish, and started looking for simply beef recipes when I came across this recipe. I sliced about 1 1/2 pounds of prime into strips (what I had left), added a little olive oil to the skillet, and sautéed for a few minutes until the fat on the prime was rendered. I drained off the fat and returned the meat to the skillet (I omitted the onion as my husband doesn't like them). Then I added a 26oz can of Campbell's cream of mushroom soup, 2 cups of milk, the paprika, and pepper, and let come to a simmer. I then mixed in 1 cup of sour cream. Meanwhile, I had cooked a 16oz bag of egg noodles per package directions, drained, then mixed the noodles into the skillet mixture. It was delicious! I'll definitely be making this recipe again the way it is written (who has leftover prime rib around all the time!).

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  • Jade R.

    August 4, 2017

    Great Recipe

    My family absolutely loved this recipe. I underestimated how much meat and noodles I had so I had to make another batch of the sauce. Overall it was a great recipe I just needed to add a little salt and it was perfect. I also used the Cream of Mushroom soup that had garlic in it.

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