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One-Dish Beef Stroganoff

By: Campbell's Kitchen  
"Tender strips of beef sirloin are quickly sauteed and combined with Swanson® Beef Broth, mushrooms, egg noodles, sour cream and parsley for a simple, one-dish meal."

Rating: This weblink has been rated 2 times with an average star rating of 2.5 Read Reviews (2)

Rate/Review | 136 people have saved this

Prep Time:
15 Min
Cook Time:
20 Min
Ready In:
35 Min

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Original Recipe Yield 4 servings
 

Ingredients

  • 1 tablespoon vegetable oil
  • 1 pound boneless beef sirloin steak, 3/4-inch thick, cut into thin strips
  • 2 tablespoons chopped onions
  • 3 cloves garlic, minced
  • 1/8 teaspoon dried parsley flakes
  • 1 3/4 cups Swanson® Beef Broth (Regular, 50% Less Sodium or Certified Organic)
  • 2 cups sliced mushrooms
  • 3 cups uncooked medium egg noodles
  • 1/2 cup sour cream
  • Chopped fresh parsley

Directions

  1. Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the beef and cook until it's well browned, stirring often. Add the onion, garlic and parsley and cook until the onion is tender-crisp.
  2. Stir the broth and mushrooms in the skillet and heat to a boil. Stir in the noodles. Reduce the heat to low. Cover and cook for 10 minutes or until the noodles are tender.
  3. Stir the sour cream in the skillet and cook until the mixture is hot. Garnish with the parsley.

Footnotes

  • Swanson® Seasoned Beef Broth with Onion is no longer available. Campbell's® Kitchen has modified this recipe with beef broth to deliver the same great dish you enjoyed.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 513 | Total Fat: 28.3g | Cholesterol: 139mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 25, 2009 by duckhunter 
This is a simply,quick recipe for those in a time crunch, I added a half cup of burgandy to... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 8, 2008 by dbbfive 
This dish is very very bland. MORE

 
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