Beef Stroganoff
By Campbell's Kitchen
1 tablespoon vegetable oil
1 boneless beef sirloin steak or beef top round steak, 3/4-inch thick (about 1 pound), cut into thin strips
1 medium onion, chopped (about 1/2 cup)
1 can (10 3/4 ounces) Campbell's Condensed Cram of Mushroom Soup (Regular, 98% Fat Free, or Healthy Request)
1/2 teaspoon paprika
1/3 cup sour cream or plain yogurt
4 cups whole wheat or regular egg noodles, cooked and drained
chopped fresh parsley
Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the beef and cook until well browned, stirring often. Remove the beef from the skillet and pour off any fat. Reduce the heat to medium. Add the oinion to the skillet and cook until tender. Stir in the soup and paprika into the skillet and heat to a boil. Stir in the sour cream. Return the beef to the skillet and cook until the beef is thoroughly heated through. Serve the beef mixture over the noodles. Sprinkle with the parsley.
By Campbell's Kitchen
1 tablespoon vegetable oil
1 boneless beef sirloin steak or beef top round steak, 3/4-inch thick (about 1 pound), cut into thin strips
1 medium onion, chopped (about 1/2 cup)
1 can (10 3/4 ounces) Campbell's Condensed Cram of Mushroom Soup (Regular, 98% Fat Free, or Healthy Request)
1/2 teaspoon paprika
1/3 cup sour cream or plain yogurt
4 cups whole wheat or regular egg noodles, cooked and drained
chopped fresh parsley
Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the beef and cook until well browned, stirring often. Remove the beef from the skillet and pour off any fat. Reduce the heat to medium. Add the oinion to the skillet and cook until tender. Stir in the soup and paprika into the skillet and heat to a boil. Stir in the sour cream. Return the beef to the skillet and cook until the beef is thoroughly heated through. Serve the beef mixture over the noodles. Sprinkle with the parsley.