Recipe by Campbell's Kitchen
"On the table in just 30 minutes, this scrumptious dish features hot noodles topped with a mouthwatering combination of beef sirloin strips, onion and a creamy mushroom-sherry sauce."
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boneless beef sirloin steak
cracked black pepper
onion, finely chopped
1 (10.75 ounce) can
Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
Hot cooked medium egg noodles
Chopped fresh parsley
Very satisfying, but this does have a very different taste from most stroganoffs because of the use of yogurt and not sour cream. With that said, my husband and I actually preferred it! I used red wine instead of sherry and it really gave it a richer dimension and an elegant taste. (I also used 93/7 ground beef and added a beef bullion cube to the water.)
I made this last nite with a couple of substitutions/additions. Used gr. beef instead of steak; strained it into a bowl, set aside; wiped cast iron skillet & added a bit of olive oil to sautee onions til tender; added beef and stirred in a packet of brown gravy mix and cooked a bit longer; added 1-1/4 cups water and simmered a few minutes (I always add the brown gray mix to gr. beef dishes for a richer taste, the amount of liquid depends on dish); pushed meat to the sides of skillet and added a can of cream of mushroom soup with roasted garlic (instead of plain cream of mushroom) to the center and stirred to mix soup and liquid; simmered for a bit longer; poured over cooked egg noodles then mixed in the sour cream. Hubby doesn't like sour cream much, but ate 2 helpings plus took leftovers today for lunch at work. I will make this again.
This was so simple and tasted great!! I did adjust to my taste: added garlic powder to meat while browning, 3tsp Worcestershire sauce and 1TBS Dijon mustard with the soup, and I used beef stock instead of water. Oh, and I just added what I had left of a Sour Cream container, maybe 2 TBS instead of the yogurt. Yum. My husband said "thank you!" after he ate this.
If I could give this a 4.5, I would. I used Campbell's Golden Mushroom soup, which I think made it much better than regular Cream of Mushroom soup. Next time, I will use half the sherry because I thought it overpowered the mushroom taste. I used pre-cooked meatballs because I was trying to clean out the freezer, which made this recipe supper fast.
I made this with some garlic and sour cream instead of yogurt. It came out very good.
I made this for dinner last night. The kids and I loved it! It was usper easy and has great flavor. I didn't have dry sherry so I used red wine instead.
Campbell's used to have a WONDERFUL older version involving milk, cream of mushroom, Worcestershire, and sour cream. Unfortunately I have lost my copy and have been searching for it on the internet ever since. This definitely needed some doctoring up. I always use ground beef in my stroganoff. And here are the modifications I made to this recipe which made it MUCH tastier! I used Regular Cream of Mushroom (more flavor), 1 Tbsp tomato paste, omit the sherry, 1/2 cup milk instead of water, 2 Tbsps Worcestershire and definitely always good sour cream 1/4-1/2 cup. I also add a small can of chopped mushrooms in at the end along with salt and pepper to taste. Yummy! Very close to the old recipe!
I didn't like this dish. It was bland, the sauce was nasty and the beef was really tough. I won't be making this one again.
* Percent Daily Values are based on a 2,000 calorie diet.
Campbell's Kitchen Classic Beef Stroganoff
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 117
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This dish is delicious, and so easy with Campbell's® Cream of Mushroom Soup.