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Beef Stroganoff
Courtesy of Campbell's® Kitchen
Servings: 4
Prep Time: 20 Min.
Cook Time: 25 Min.
What you need:
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1 Tbsp. vegetable oil
1 lb. boneless beef sirloin steak or beef top round steak, 3/4-in. thick, cut into thin strips
1 medium onion, chopped (about 1/2-c.)
1 can (10-3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or Healthy Request®)
1/2 tsp. paprika
1/3 c. sour cream or plain yogurt
4 c. whole wheat or regular egg noodles, cooked and drained
chopped fresh parsley
What to do:
1. Heat the oil in a 12-in. 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.
2. Reduce the heat to medium. Add the onion to the skillet and cook until it's tender.
3. 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.
Serve with:
Sautéed spinach with garlic and crusty French bread.
Nutritional information:
Calories: 397;   Total Fat: 17g;   Saturated Fat: 6g;   Cholesterol: 92mg;   Total Carbs: 31g;   Fiber: 4g;   Protein: 28g;   Sodium: 610mg;  
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