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Shortcut Stroganoff

Shortcut Stroganoff

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Campbell's Kitchen

Classic, family-pleasing flavors of beef in creamy mushroom sauce are featured in this simple, streamlined dish.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 826 kcal
  • 41%
  • Fat:
  • 66.8 g
  • 103%
  • Carbs:
  • 15.3g
  • 5%
  • Protein:
  • 40.3 g
  • 81%
  • Cholesterol:
  • 194 mg
  • 65%
  • Sodium:
  • 1258 mg
  • 50%

Based on a 2,000 calorie diet


  1. Heat oil in skillet. Add beef and cook until browned and juices evaporate, stirring often.
  2. Add soup, broth, water, Worcestershire and pasta. Heat to a boil. Cook over medium heat 15 minutes or until pasta is done, stirring often. Add sour cream. Heat through.
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I give it 4 stars because when I make this by the recipe cooking the noodles in the dish, they always turn out chewy which I dont like. So now I prepare them seperately and use half the water called for then add them cooked before adding the sour cream. I also use a can of sliced mushrooms and I season the beef with garlic powder and steak seasoning before cooking! Delicious!

Kari Rose Hache



I was worried this would turn out like Hamburger Helper since I've never made Stroganoff with the noodles cooked into it but it turned out delicious! My husband is just so-so on Stroganoff but he had two helpings and there's barely enough for my leftover lunch today. I didn't have condensed beef broth so I just used bullion and that worked fine. Also used egg noodles but just because that's how mom always made it. Would add fresh mushrooms next time to make it extra good! Yum!