Beef Stroganoff
Recipe from Campbell's

Always a family favorite, this classic dish of quickly sauteed beef and onion in a creamy mushroom sauce is perfect over hot cooked noodles.



by 29  people


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Servings: 4
Prep Time: 10 mins
Total Time: 35 mins
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Ingredients
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    1   tablespoon 
    vegetable oil
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    1   
    boneless beef sirloin steak or beef top round steak, 3/4-inch thick (about 1 pound), cut into thin strips
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    1   
    medium onion, chopped (about 1/2 cup)
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    1  10 3/4 ounce can 
    Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or Healthy Request®)
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    1/2  teaspoon 
    paprika
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    1/3  cup 
    sour cream or plain yogurt
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    4   cups 
    whole wheat or regular egg noodles, cooked and drained
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    Chopped fresh parsley

Directions
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.
2.
Reduce the heat to medium. Add the onion to the skillet and cook until it's tender.
3.
Stir the soup and paprika 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.
4.
Serving Suggestion: Serve with sauteed spinach with garlic and crusty French bread. For dessert serve a fresh apple and raisin cup: cubed, cored apples mixed with raisins.
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