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Stroganoff with Cream of Mushroom Soup – Easy, Hearty Comfort Food

Stroganoff with Cream of Mushroom Soup

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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3
Calories 485 kcal

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
 

  • 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.
  • 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.
  • 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.

Notes

  • 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.