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Campbell's Kitchen Beef Stroganoff

Campbell's Kitchen Beef Stroganoff

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Campbell's Kitchen

Always a family favorite, this classic dish of quickly sauteed beef and onion in a creamy mushroom sauce is perfect over hot cooked noodles. Garnish with fresh parsley for a colorful table presence and serve with a family favorite green vegetable.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



  1. Slice beef into very thin strips.
  2. Heat half the oil in skillet over medium-high heat. Cook beef until browned, stirring often. Set beef aside.
  3. Add remaining oil. Add onion and cook over medium heat until tender. Pour off fat.
  4. Add soup and paprika. Heat to a boil. Stir in sour cream and return beef to skillet. Heat through. Serve over noodles. Sprinkle with parsley.
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Has pretty good flavor. I used ground beef instead of beef sirloin because it was all I had, but it still worked well.


I used left over Tri-tip, added sliced fresh mushrooms and about 2 tablespoons Worchestershire sauce, and I used a can of Golden Mushroom soup instead of the Cream of Mushroom Soup. Very tasty! Came together in no time and it's a great left-over make-over recipe!!! No one in the family will eat left-overs so I have to be cleaver and disguise left-overs and turn them into something new. This fooled everyone at the table, no one suspected that I used left-over Tri-tip in this dish. I'm so sneaky :+)


Very yummy and oh so quick and easy! First batch was a little thick; I think next time I will add water or beef broth until it's a preferred consistency. Will definitely make this again and again.