Streamlined in method but not in taste, beef broth gives this sautéed beef and mushroom recipe full, hearty flavor—plus the noodles cook right in the broth!
Ingredients
- 3/4 pound boneless beef top round steak, 3/4-inch thick (about 1 steak), cut into very thin strips
- 1 dash ground black pepper
- 1 can (10 1/2 ounces) Campbell’s® Heart Healthy Condensed Cream of Mushroom Soup
- 1 3/4 cups Swanson® Beef Broth or 100% Natural Beef Stock
- 1/2 cup water
- 1 large onion, sliced (about 1 cup)
- 4 ounces (1/3 of a 12-ounce package) uncooked egg noodles
- 1/2 cup plain yogurt
- 1 tablespoon chopped fresh parsley
Instructions
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Tips
- Ingredient Note: To make slicing easier, freeze the beef for 1 hour before slicing.
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Step 1
Season the beef with the black pepper. Cook the beef in a 12-inch nonstick skillet over medium-high heat until it's well browned, stirring often. Remove the beef from the skillet. Pour off any fat.
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Step 2
Stir the soup, broth, water and onion in the skillet and heat to a boil. Stir in the noodles. Reduce the heat to medium and cook for 10 minutes or until the noodles are tender, stirring often.
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Step 3
Stir the yogurt in the skillet. Return the beef to the skillet. Cook until the mixture is hot and bubbling, stirring often. Sprinkle with the parsley, if desired.
