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Beef Stroganoff

An image of prepared Beef Stroganoff showing egg noodles, beef sirloin or top round steak, onion, Campbell's® Condensed Cream of Mushroom Soup, Swanson® Beef Broth and sour cream.
  • prep time: 10 min
  • total time: 30 min
  • serves: 4 people
  • calories: 485 1 serving

If you like comfort food, then this recipe for Beef Stroganoff is for you!  It's sauteed beef and onions in a creamy brown gravy, made with condensed cream of mushroom soup and beef broth.  The soup and broth melt into a creamy gravy that is perfect served over hot cooked noodles or rice or whatever you have on hand.  In fact, you probably have all the ingredients in your pantry right now!  It only takes 30 minutes and 3 steps to make this Beef Stroganoff, so it's a great dinner idea for busy weeknights.

Ingredients

  • 8 ounces uncooked medium egg noodles or whole wheat egg noodles (about 4 cups)
  • 1 pound boneless beef sirloin steak or beef top round steak, 3/4-inch thick, cut into thin strips
  • 1 tablespoon vegetable oil
  • 1 medium onion, chopped (about 1/2 cup)
  • 1 can (10.5 ounces) Campbell’s® Condensed Cream of Mushroom Soup or 98% Fat Free Cream of Mushroom Soup or Heart Healthy Cream of Mushroom Soup or Unsalted Cream of Mushroom Soup
  • 3/4 cup Swanson® Beef Broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 tablespoon sour cream or plain yogurt

Instructions

  • Tips

    • If preparing using Unsalted Cream of Mushroom you can add salt to taste.  Our test kitchen found that 1/4 teaspoon of salt enhanced the flavor of the recipe and contributes an additional 147.5 mg of sodium per serving, but you can add less or more to make it right for you.
    • Make Ahead Freezer Meal: Omit or reserve the fresh parsley as an optional topping.  Prepare the noodles and beef mixture as directed.  Cool completely.  Layer the cooled noodles and beef mixture in a 13x9x2-inch baking pan, wrap tightly and freeze.  From frozen, bake, covered, at 350°F for 50 minutes.  Or, thaw in the refrigerator, bake, covered, for 35 minutes.  Top with the optional parsley before serving, if desired.

  • Step 1

    Cook and drain the noodles according to the package directions.  While the noodles are cooking, season the beef with salt and pepper.  Heat the oil in a 12-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.

  • Step 2

    Reduce the heat to medium. Add the onion to the skillet and cook until lightly browned.  Stir in the soup, broth, Worcestershire, garlic powder and paprika and heat to a boil.

  • Step 3

    Stir in the sour cream.  Return the beef to the skillet and cook until done (do not boil).  Season to taste.  Serve the beef mixture over the noodles. Sprinkle with chopped fresh parsley, if desired.

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Calories 461
Total Fat 11 g
Sat. Fat 3 g
Trans Fat 0 g
Cholesterol 76 mg
Sodium 730 mg
Total Carb 52 g
Dietary Fiber 4 g
Sugar 5 g
Protein 34 g
Vitamin D 1 %DV
Calcium 3 %DV
Iron 11 %DV
Potassium 10 %DV
Calories 485
Total Fat 14 g
Sat. Fat 3 g
Trans Fat 0 g
Cholesterol 76 mg
Sodium 310 mg
Total Carb 51 g
Dietary Fiber 4 g
Sugar 5 g
Protein 34 g
Vitamin D 1 %DV
Calcium 3 %DV
Iron 11 %DV
Potassium 10 %DV
Calories 485
Total Fat 14 g
Sat. Fat 3 g
Trans Fat 0 g
Cholesterol 76 mg
Sodium 796 mg
Total Carb 51 g
Dietary Fiber 4 g
Sugar 5 g
Protein 35 g
Vitamin D 1 %DV
Calcium 3 %DV
Iron 12 %DV
Potassium 10 %DV
Calories 467
Total Fat 12 g
Sat. Fat 3 g
Trans Fat 0 g
Cholesterol 76 mg
Sodium 526 mg
Total Carb 53 g
Dietary Fiber 4 g
Sugar 6 g
Protein 34 g
Vitamin D 1 %DV
Calcium 3 %DV
Iron 12 %DV
Potassium 10 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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