Beef Stroganoff Cream of Mushroom Recipe

Beef Stroganoff Cream of Mushroom Ingredients

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  Beef Stroganoff Cream of Mushroom Recipe

  1 pound boneless beef sirloin steak or beef top round steak

• 2 tablespoons vegetable oil
• 1 medium onion, chopped
• 1 (10.75 ounce) can Campbell’s® Condensed Cream of Mushroom Soup or Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup
• 1/2 teaspoon paprika
• 1/2 cup sour cream or yogurt
• 4 cups hot cooked medium egg noodles
• Chopped fresh parsley

How to make Beef Stroganoff Cream of Mushroom

• Slice beef into very thin strips.
• Heat half the oil in skillet over medium-high heat. Cook beef until browned, stirring often. Set beef aside.
• Add remaining oil. Add onion and cook over medium heat until tender. Pour off fat.
• 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.
• Beef Stroganoff Cream of Mushroom is ready to serve.

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