Streamlined in method but not in taste, beef broth gives this sautéed beef and mushroom recipe full, hearty flavor—plus the noodles cook right in the broth!
cost per recipe: $8.53
The price is determined by the national average.
pound boneless beef top round steak, 3/4-inch thick (about 1 steak), cut into very thin strips
dash ground black pepper
can (10 1/2 ounces) Campbell’s® Healthy Request® Condensed Cream of Mushroom Soup
cups Swanson® Beef Broth or Swanson® Beef Stock
large onion, sliced (about 1 cup)
ounces (1/3 of a 12-ounce package) uncooked egg noodles
cup plain yogurt
tablespoon chopped fresh parsley
Season the beef with the black pepper. Cook the beef in a 12-inch nonstick skillet over medium-high heat until it's well browned, stirring often. Remove the beef from the skillet. Pour off any fat.
Stir the soup, broth, water and onion in the skillet and heat to a boil. Stir in the noodles. Reduce the heat to medium and cook for 10 minutes or until the noodles are tender, stirring often.
Stir the yogurt in the skillet. Return the beef to the skillet. Cook until the mixture is hot and bubbling, stirring often. Sprinkle with the parsley, if desired.