Try this easy-to-make dish the next time you're having guests for dinner. It's simply impressive and ready to serve in just 40 minutes.
cost per recipe: $15.45
The price is determined by the national average.
can (10 1/2 ounces) Campbell’s® Condensed Beef Broth
cup uncooked long grain white rice
ounces beef tenderloin steak(2 steaks)
cup sliced mushrooms(about 3 ounces)
large onion, chopped (about 1 cup)
can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom with Roasted Garlic Soup
cup sliced green oniontops
Heat the broth and water in a 2-quart saucepan over medium-high heat to a boil. Stir in the rice. Reduce the heat to low. Cover and cook for 20 minutes or until the rice is tender.
Meanwhile, melt the butter in a 10-inch skillet over medium heat. Add the steaks to the skillet and cook for 5 minutes. Turn the steaks over.
Add the mushrooms and onion to the skillet. Cook for 5 minutes or until they're tender and the steaks are cooked to the desired doneness. Remove the steaks from the skillet.
Stir the soup and milk in the skillet and heat through. Cut the steak into thin slices.
Serve the steak slices over the rice and spoon the mushroom sauce over all. Garnish with the green onions.