Beef Stroganoff
Always a family favorite, this classic dish of quickly sauteed beef and onion in a creamy mushroom sauce is perfect over hot cooked noodles.
Ingredients
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1 tbsp. 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 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or Healthy Request®)
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1/2 tsp. 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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Recommended Recipe:
Slow Cooker Beef Stroganoff Stew
Simple yet savory stroganoff starts with two cans of creamy mushroom soup. What a wonderful way to welcome the family home for dinner!
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