Campbell's Kitchen Beef Stroganoff
Sylvia's enchilada kitchen has locations in houston's eldridge and woodway neighborhoods.
Recipe Summary Campbell's Kitchen Beef Stroganoff
Always a family favorite, this classic dish of quickly sauteed beef and onion in a creamy mushroom sauce is perfect over hot cooked noodles. Garnish with fresh parsley for a colorful table presence and serve with a family favorite green vegetable.
Ingredients | Sylvia's Kitchen In Antioch1 pound boneless beef sirloin steak or beef top round steak2 tablespoons vegetable oil1 medium onion, chopped1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup½ teaspoon paprika½ cup sour cream or yogurt4 cups hot cooked medium egg noodlesChopped fresh parsleyDirectionsSlice beef into very thin strips.Heat half the oil in skillet over medium-high heat. Cook beef until browned, stirring often. Set beef aside.Add remaining oil. Add onion and cook over medium heat until tender. Pour off fat.Add soup and paprika. Heat to a boil. Stir in sour cream and return beef to skillet. Heat through. Serve over noodles. Sprinkle with parsley.To make slicing easier, freeze beef 1 hour.Info | Sylvia's Kitchen In Antiochcook: 25 mins total: 25 mins Servings: 4 Yield: 4 servings
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