Beef Stroganoff

Photo by Campbell's Kitchen
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  • Makes 4 servings
  • Hands-On Time
  • Total Time


  1. Check 1tablespoon vegetable oil
  2. Check 1 boneless beef sirloin steak or beef top round steak, 3/4-inch thick (about 1 pound), cut into thin strips
  3. Check 1 medium onion, chopped (about 1/2 cup)
  4. Check 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or Healthy Request®)
  5. Check 3/4cup milk
  6. Check 1/2teaspoon paprika
  7. Check 1/4teaspoon ground black pepper
  8. Check 1/3cup sour cream or plain yogurt
  9. Check 4cups whole wheat or regular egg noodles, cooked and drained
  10. Check Chopped fresh parsley


  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, milk, paprika and black pepper 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.