Classic favorite, easy clean up! This Easy One-Pot Beef Stroganoff is a modern and simplified twist on a classic Beef Stroganoff. In this quick 30-minute version, the beef and noodles cook together in cream of mushroom soup, so only one skillet is needed. What you still get is that creamy, savory and comforting taste that has made Beef Stroganoff a favorite dinnertime staple that the whole family can gather around and enjoy.
cost per recipe: $9.91
The price is determined by the national average.
pound boneless beef sirloin steak or top round steak, 3/4-inch thick, cut into thin strips
tablespoon vegetable oil
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
cup Swanson® Beef Broth
cups uncooked wide egg noodles
cup sour cream or plain yogurt
tablespoon chopped fresh parsley
Season the beef as desired and sprinkle with the paprika. Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the beef and onion and cook until the beef is well browned, stirring often. Pour off any fat.
Stir in the soup, milk, broth and uncooked noodles and heat to a boil. Reduce the heat to medium-low. Cover and cook for 10 minutes or until the noodles are tender, stirring occasionally.
Stir in the sour cream. Season to taste. Sprinkle with the parsley before serving.