Campbell's Kitchen Beef Stroganoff Recipe - Allrecipes.com
Campbell's Kitchen Beef Stroganoff Recipe
  • READY IN 25 mins

Campbell's Kitchen Beef Stroganoff

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • COOK

    25 mins
  • READY IN

    25 mins

Directions

  1. Slice beef into very thin strips.
  2. Heat half the oil in skillet over medium-high heat. Cook beef until browned, stirring often. Set beef aside.
  3. Add remaining oil. Add onion and cook over medium heat until tender. Pour off fat.
  4. 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.
Kitchen-Friendly View

Footnotes

  • TIP
  • To make slicing easier, freeze beef 1 hour.
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Reviews More Reviews

Most Helpful Positive Review
Dec 02, 2007

Has pretty good flavor. I used ground beef instead of beef sirloin because it was all I had, but it still worked well.

 
Most Helpful Critical Review
Apr 16, 2012

Would not recommend. I did not care for this.

 
Jul 01, 2009

I used left over Tri-tip, added sliced fresh mushrooms and about 2 tablespoons Worchestershire sauce, and I used a can of Golden Mushroom soup instead of the Cream of Mushroom Soup. Very tasty! Came together in no time and it's a great left-over make-over recipe!!! No one in the family will eat left-overs so I have to be cleaver and disguise left-overs and turn them into something new. This fooled everyone at the table, no one suspected that I used left-over Tri-tip in this dish. I'm so sneaky :+)

 
Feb 06, 2009

Very yummy and oh so quick and easy! First batch was a little thick; I think next time I will add water or beef broth until it's a preferred consistency. Will definitely make this again and again.

 
May 26, 2010

My husband loved this dish! I only gave it four because I modified it slightly: I doubled the reciped, I substituted ground beef for the round steak (but I only used just a little over a pound), I didn't add the flour, I added 1/4 c. of milk (it would have been too thick), and I used cavatappi instead of egg noodles. Much easier to handle and the sauce clung very well to them. All in all, a good recipe, I will try it again, but I'll add some fresh sauteed mushroom, some peas, and possibly substitute roasted chicken for the beef!

 
Nov 22, 2008

Quick and easy recipe! I used 2 cans of the cream of mushroom, used 1 cup of fat-free sour cream added black pepper and garlic herb spice and it was superb! Will definitely make again!

 
Jan 18, 2011

I would give 3 1/2 to 4 stars for the flavor, but combined with the ease to make, that definitely bumps it up to a 5 star recipe. I make with frozen meatballs for a super fast meatball stroganoff that's ready to eat in under 20 mins!

 
Aug 04, 2011

Tasty and east version of the classic. I skipped the sour cream as I had none but it would have been better if I had added it. Still, a yummy dish. The round steak took forever to get tender, though. I simmered it in beef stock and it cooked for nearly an hour!

 

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