Skillet Picante Beef Stroganoff

Skillet Picante Beef Stroganoff

Campbell's Kitchen 0

"This kicked-up stroganoff gets a burst of great flavor from picante's ready in just 40 minutes, but it's so good, it tastes like you've been cooking all day!"

Ingredients 40 m {{adjustedServings}} servings 445 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 445 kcal
  • 22%
  • Fat:
  • 19.8 g
  • 31%
  • Carbs:
  • 36.9g
  • 12%
  • Protein:
  • 27.5 g
  • 55%
  • Cholesterol:
  • 108 mg
  • 36%
  • Sodium:
  • 969 mg
  • 39%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.
  2. Add the mushrooms to the skillet and cook until the mushrooms are tender, stirring occasionally. Stir in the picante sauce and cook until the mixture is hot and bubbling. Stir in the sour cream. Serve the beef mixture over the noodles. Sprinkle with the parsley.
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Reviews 14

  1. 18 Ratings


Added 3 cloves of garlic, sautéed half of an onion in olive oil, added a half teaspoon of herbs and served it over a bed of greens since I'm wheat/gluten and grain free right now. Quick and easy!


i have a lot of picky eaters in my house and everyone loved this. i also feed nine people so i tripled the recipe and there was none left. i did use 1 jar of mild and 1 jar of medium picante sauce and then added some diced green chiles.


This was good! I did end up using 1 cup picante sauce and a can of diced tomatoes because it was a bit spicy for us. I also added a little cheese and half of an onion. I used elbow mac instead of egg noodles and just mixed it all together. Will make again.