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."
Watch video tips and tricks
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
The most-tender new vegetables are here just in time for early spring salads!
Creamy, comforting potato soups will warm you up.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Burgers never need to be basic again! Try this great recipe with dipping sauce.
Update the classic holiday dish with bacon, red peppers, or almonds.
This dish is delicious, and so easy with Campbell's® Cream of Mushroom Soup.