Beef Stroganoff
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 465
- Total Fat
- 25
- Saturated Fat
- 9
- Carbohydrates
- 35
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 24
- Cholesterol
- 108
- Sodium
- 589
- Total: 35 min
- Prep: 10 min
- Cook: 25 min
Ingredients
1 tablespoon vegetable oil
1 boneless beef sirloin steak or beef top round steak, 3/4-inch thick (about 1 pound), cut into thin strips
1 medium onion, chopped (about 1/2 cup)
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or Healthy Request®)
1/2 teaspoon paprika
1/3 cup sour cream or plain yogurt
4 cups whole wheat or regular egg noodles, cooked and drained
Chopped fresh parsley
Directions
- Heat the oil in a 12-inch nonstick 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 to the skillet and cook until it's tender.
- Stir the soup and paprika in the skillet and heat to a boil. Stir in the sour cream. Return the beef to the skillet and cook until the beef is cooked through. Serve the beef mixture over the noodles. Sprinkle with the parsley.
- Serving Suggestion: Serve with sauteed spinach with garlic and crusty French bread. For dessert serve a fresh apple & raisin cup: cubed, cored apples mixed with raisins.
- Cost per recipe: $8.33