Campbell's Kitchen Beef Stroganoff

Name: Campbell's Kitchen Beef Stroganoff
Total time: 25 min
Yield: 4 Servings
Ingredients: 🥩 1 pound boneless beef sirloin steak or beef top round steak; 2 tablespoons vegetable oil; ½ teaspoon paprika; 🧅 1 medium onion, chopped; 🥫 1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup; ½ cup sour cream or yogurt; 🍝 4 cups hot cooked medium egg noodles; Chopped fresh parsley

Cost $12, save $8

Source: Recommended by CookPal

25 Min
4 Servings
$12

Campbell's Kitchen Beef Stroganoff

Cost $12, save $8

Source: Recommended by CookPal

25 Min
4 Servings
$12

INGREDIENTS

Protein
- 🥩 1 pound boneless beef sirloin steak or beef top round steak
Oil and Seasoning
- 2 tablespoons vegetable oil
- ½ teaspoon paprika
Vegetables
- 🧅 1 medium onion, chopped
Canned Products
- 🥫 1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup
Dairy
- ½ cup sour cream or yogurt
Pasta
- 🍝 4 cups hot cooked medium egg noodles
Garnish
- Chopped fresh parsley

STEPS

Slice beef into very thin strips.

Heat half the oil in a skillet over medium-high heat. Cook beef until browned, stirring often. Set beef aside.

Add remaining oil to the skillet. Add onion and cook over medium heat until tender. Pour off fat.

Add soup and paprika to the skillet. Heat to a boil.

Stir in sour cream and return beef to the skillet. Heat through.

Serve the beef stroganoff over noodles. Sprinkle with parsley as garnish.

NUTRIENTS

Per 1 serving

🔥

450

Calories

25
Protein
40
Carbs
20
Fats

💡 Cutting the beef into thin strips ensures that it cooks evenly and remains tender.Using low-fat yogurt instead of sour cream can reduce the overall calorie count.Ensure the noodles are served hot to best complement the creamy sauce.Leftovers can be stored for up to 2 days in the refrigerator and reheated gently on the stovetop.