Beef Stroganoff Sauce Recipe Cream of Mushroom Soup

If you like comfort food, then this recipe for Beef Stroganoff is for you!  It's sauteed beef and onions in a creamy brown gravy, made with condensed cream of mushroom soup and beef broth.  The soup and broth melt into a creamy gravy that is perfect served over hot cooked noodles or rice or whatever you have on hand.  In fact, you probably have all the ingredients in your pantry right now!  It only takes 30 minutes and 3 steps to make this Beef Stroganoff, so it's a great dinner idea for busy weeknights.

Ingredients

cost per recipe: $9.51

• 8 ounces uncooked medium egg noodlesor whole wheat egg noodles (about 4 cups)
• 1 pound boneless beef sirloin steakor beef top round steak, 3/4-inch thick, cut into thin strips
• 1 tablespoon vegetable oil
• 1 medium onion, chopped (about 1/2 cup)
• 1 can (10 1/2 ounces) Campbell's® Condensed Cream of Mushroom Soup or 98% Fat Free Cream of Mushroom Soup or Cream of Mushroom Soup or Condensed Unsalted Cream of Mushroom Soup
• 3/4 cup Swanson® Beef Broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 tablespoon sour cream or plain yogurt

Instructions

• Tips

  • If preparing using Unsalted Cream of Mushroom you can add salt to taste.  Our test kitchen found that1/4 teaspoon of salt enhanced the flavor of the recipe and contributes an additional 147.5 mg of sodium per serving, but you can add less or more to make it right for you.
  • Make Ahead Freezer Meal: Omit or reserve the fresh parsley as an optional topping.  Prepare the noodles and beef mixture as directed.  Cool completely.  Layer the cooled noodles and beef mixture in a 13x9x2-inch baking pan, wrap tightly and freeze.  From frozen, bake, covered, at 350°F for 50 minutes.  Or, thaw in the refrigerator, bake, covered, for 35 minutes.  Top with the optional parsley before serving, if desired.

• Step 1

  Cook and drain the noodles according to the package directions.  While the noodles are cooking, season the beef with salt and pepper.  Heat the oil in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned, stirring often. Remove the beef from the skillet.  Pour off any fat.

• Step 2

  Reduce the heat to medium. Add the onion to the skillet and cook until lightly browned.  Stir in the soup, broth, Worcestershire, garlic powder and paprika and heat to a boil.

• Step 3

  Stir in the sour cream.  Return the beef to the skillet and cook until done (do not boil).  Season to taste.  Serve the beef mixture over the noodles. Sprinkle with chopped fresh parsley, if desired.

Reviews

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• Doubled the sauce recipe

  GW M.

  August 24, 2017

  As I like my noodles swimming in sauce, I doubled the sauce recipe. After making the sauce, I tasted it before adding the beef & sour cream to see if any seasoning adjustments were needed for my taste ... added some onion powder and garlic powder, fresh ground black pepper, & salted to taste. Then I added the beef. I also added more sour cream then the recipe called for, for the doubled sauce, I added 1 cup instead of 2/3 cup then folded it in with the beef and sauce. Any recipe is a general guideline, what it tastes like when it gets served is on the person that prepares it.

• Good

  Corey J.

  August 31, 2019

  It's lives there food real good

• No! Don't make this!

  Bridget M.

  July 11, 2019

  I made this and followed the recipe to the last sentence. It was awful. No flavor with a bland taste.

• One of our Fav's

  rachel v.

  June 5, 2020

  Make this at least once month. Easy and Great tasting! But I use the original recipes soup, which was Golden Mushroom Soup. Somtimes I will add fresh mushrooms.

• Great

  Katie C.

  May 5, 2020

  Add a packet of lipton beefy onion soup mix. It makes its so good!!!

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Source: https://www.campbells.com/recipes/beef-stroganoff/

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