One-Dish Creamy Beef and Noodles
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!
Recipe from Campbell's
1 boneless beef top round steak, 3/4-inch thick (about 3/4 pound), cut into very thin strips
ground black pepper
1 10 3/4 ounce can Campbell's® Healthy Request® Condensed Cream of Mushroom Soup
1 3/4 cups Swanson® Beef Stock
1/2 cup water
1 large onion, sliced (about 1 cup)
3 cups uncooked egg noodles
1/2 cup plain yogurt
Chopped fresh parsley
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.
Ingredient Note: To make slicing easier, freeze the beef for 1 hour before slicing.
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.