One-Dish Creamy Beef and Noodles
Recipe from Campbell's

Streamlined in method but not in taste, beef stock gives this sauteed beef and mushroom recipe full hearty flavor--plus the noodles cook right in the stock!



by 26  people


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Servings: 4
Prep Time: 10 mins
Total Time: 35 mins
Related Categories: Beef, Pasta, Rice and Noodles, Round Steak, Steak
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Ingredients
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    1   
    boneless beef top round steak, 3/4-inch thick (about 3/4 pound), cut into very thin strips
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    ground black pepper
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    1  10 3/4 ounce can 
    Campbell's® Healthy Request® Condensed Cream of Mushroom Soup
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    1 3/4  cups 
    Swanson® Beef Stock
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    1/2  cup 
    water
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    1   
    large onion, sliced (about 1 cup)
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    3   cups 
    uncooked egg noodles
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    1/2  cup 
    plain yogurt
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    Chopped fresh parsley

Directions
1.
Season the beef with the black pepper. Cook the beef in a 12-inch nonstick skillet over medium-high heat until well browned, stirring often. Remove the beef from the skillet. Pour off any fat.
2.
Stir the soup, stock, water and onion in the skillet and heat to a boil. Stir in the noodles. Reduce the heat to medium. Cook for 10 minutes or until the noodles are tender, stirring often.
3.
Ingredient Note: To make slicing easier, freeze the beef for 1 hour before slicing.
4.
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.
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