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Beef Stroganoff

Beef Stroganoff

4.1 42

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

Ingredients

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 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 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
 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

(42)
  • 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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  • 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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  • Dupri

    March 19, 2017

    VERY EASY!

    THIS DISH IS EASY AND GOOD. MADE FOR THE HUBBY FOR DINNER AND HE LOVES IT. HAVE ENOUGH LEFTOVER FOR LUNCH TOMORROW TOO. VERY DELICIOUS!!!

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  • 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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