Tuesday, October 6, 2009

Campbell's Kitchen Beef Stroganoff

Straight from allrecipes.com, no pictures today.  Note to self- don't use stew meat, it's to tough unless you slow-cook it!


1 pound boneless beef sirloin steak or beef top round steak
2 tablespoons vegetable oil
1 medium onion, chopped
1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup
1/2 teaspoon paprika
1/2 cup sour cream or yogurt
4 cups hot cooked medium egg noodles
Chopped fresh parsley

Slice 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.

No comments:

Post a Comment