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.
cost per recipe: $10.88
The price is determined by the national average.
pound boneless beef sirloin steak or beef top round steak, 3/4-inch thick (about 1 steak), cut into 2-inch pieces
teaspoon cracked black pepper
tablespoon vegetable oil
medium onion, finely 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
cup dry sherry
tablespoon tomato paste
cup plain yogurt
ounces (about 4 cups) uncooked medium egg noodles, cooked and drained
tablespoon chopped fresh parsley
Season the beef with the black pepper.
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.
Reduce the heat to medium. Add the onion and cook until tender.
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.