Campbell's Kitchen Classic Beef Stroganoff12 Reviews
- Prep: 20 min
- Cook: 20 min
- Ready In: 40 min
“On the table in just 30 minutes, this scrumptious dish features hot noodles topped with a mouthwatering combination of beef sirloin strips, onion and a creamy mushroom-sherry sauce.” - by Campbell's Kitchen
Original recipe yields 4 servings
- Season the beef with the black pepper.
- Heat the oil in a 10-inch 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.
- Reduce the heat to medium. Add the onion and cook until tender.
- Stir in the soup, water, sherry, if desired, and tomato paste and heat to a boil. Return the beef to the skillet and cook until the beef is cooked through. Remove the skillet from the heat. Stir in the yogurt. Serve the beef mixture over the noodles and sprinkle with the parsley.
Amount Per Serving (4 total)
- 253 cal
- 13 g
- 19.2 g
Based on a 2,000 calorie diet
Reviews (12)Rate This Recipe
"This was so simple and tasted great!! I did adjust to my taste: added garlic powder to meat while browning, 3tsp Worcestershire sauce and 1TBS Dijon mustard with the soup, and I used beef stock instea..." See mored of water. Oh, and I just added what I had left of a Sour Cream container, maybe 2 TBS instead of the yogurt. Yum. My husband said "thank you!" after he ate this."
"Very satisfying, but this does have a very different taste from most stroganoffs because of the use of yogurt and not sour cream. With that said, my husband and I actually preferred it! I used red w..." See moreine instead of sherry and it really gave it a richer dimension and an elegant taste. (I also used 93/7 ground beef and added a beef bullion cube to the water.)"
"I made this last nite with a couple of substitutions/additions. Used gr. beef instead of steak; strained it into a bowl, set aside; wiped cast iron skillet & added a bit of olive oil to sautee onions..." See more til tender; added beef and stirred in a packet of brown gravy mix and cooked a bit longer; added 1-1/4 cups water and simmered a few minutes (I always add the brown gray mix to gr. beef dishes for a richer taste, the amount of liquid depends on dish); pushed meat to the sides of skillet and added a can of cream of mushroom soup with roasted garlic (instead of plain cream of mushroom) to the center and stirred to mix soup and liquid; simmered for a bit longer; poured over cooked egg noodles then mixed in the sour cream. Hubby doesn't like sour cream much, but ate 2 helpings plus took leftovers today for lunch at work. I will make this again."
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