top of page

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


  • 1 pound boneless beef sirloin steak or top round steak, ¾-inch thick, cut into thin strips

  • ½ teaspoon paprika

  • 1 tablespoon vegetable oil

  • 1 medium onion, chopped (about 1/2 cup)

  • 1 can (10 ½ ounces) Campbell’s® Condensed Cream of Mushroom Soup

  • ¾ cup reduced fat (2%) milk

  • ¾ cup Swanson® Beef Broth

  • 4 cups uncooked wide egg noodles

  • 1/3 cup sour cream or plain yogurt

  • 1 tablespoon chopped fresh parsley


  1. 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.

  2. 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.

  3. Stir in the sour cream. Season to taste. Sprinkle with the parsley before serving.

View More Recipes

Start Now
bottom of page