Easy One-Pot Beef Stroganoff
Your favorite just got easier! This Easy One-Pot Beef Stroganoff is a modern and simplified twist on the family favorite. In this quick 25-minute version, the beef and noodles cook together in the Campbell’s® Condensed Cream of Mushroom Soup, so only one skillet is needed — which means easy cleanup. What you’ll still get is that creamy, savory and comforting taste you love from the dinnertime staple.
Total Time: 25 Minutes
Serves: 4 people
Prep Time: 10 Minutes
Ingredients
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1 pound boneless beef sirloin steak or top round steak, ¾-inch thick, cut into thin strips
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½ teaspoon paprika
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1 tablespoon vegetable oil
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1 medium onion, chopped (about 1/2 cup)
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1 can (10 ½ ounces) Campbell’s® Condensed Cream of Mushroom Soup
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¾ cup reduced fat (2%) milk
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¾ cup Swanson® Beef Broth
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4 cups uncooked wide egg noodles
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1/3 cup sour cream or plain yogurt
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1 tablespoon chopped fresh parsley
Directions
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Season the beef as desired and sprinkle with the paprika. Heat the oil in a 12-inch skillet over medium-high heat. Add the beef and onion and cook until the beef is well browned, stirring often. Pour off any fat.
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Stir the soup, milk, broth and uncooked noodles and heat to a boil. Reduce the heat to medium-low. Cover and cook for 10 minutes or until the noodles are tender, stirring occasionally.
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Stir in the sour cream. Season to taste. Sprinkle with the parsley before serving.
