This traditional dish of swiftly sautéed beef and onion in a creamy mushroom sauce is always a family favorite and tastes great over hot cooked noodles. Serve with a favorite green vegetable for the family and garnish with fresh parsley for a vivid table presence.
| Cook Time: | 25 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 pound boneless beef sirloin steak or beef top round steak
- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- 1 (10.75 ounce) can Campbell’s® Condensed Cream of Mushroom Soup or Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup
- ½ teaspoon paprika
- ½ cup sour cream or yogurt
- 4 cups hot cooked medium egg noodles
- Chopped fresh parsley
Instructions
- Slice beef into very thin strips.
- Heat half the oil in skillet over medium-high heat. Cook beef until browned, stirring often. Set beef aside.
- Add remaining oil. Add onion and cook over medium heat until tender. Pour off fat.
- Add soup and paprika. Heat to a boil. Stir in sour cream and return beef to skillet. Heat through. Serve over noodles. Sprinkle with parsley.
- To make slicing easier, freeze beef 1 hour.
Reviews
Disappointed
Added Lipton recipe secrets (1/2 pouch) and used ground beef over rice.
This was not a reminiscence of the beef stroganoff I’ve ever eaten before! It was too runny, didn’t have any flavor of the sour cream, and just generally wasn’t good! Even my hubby, who can eat anything, didn’t care much for it. I think I will keep on looking for a good recipe
Yes, I used 3 cans of Cream of Mushroom Soup, 1/2 cup 2% milk, 2 pounds of thin sliced round steak, probably a 1/4to 1/8th inch thick cut into 2 bite size pieces and I added 1 small can of Mushrooms, chopped. Absolutely delicious and fed 6 people with a small amount left over.
My family loves this dish. I use ground beef or mutton making it a quick and easy ‘go to’ on nights when I’m pinched for time and have no supper ideas.
Ok base, but needed a lot more seasonings. Subbed golden mushroom and added garlic and sharp cheddar and it was better…
I understand this is ‘base’ recipe. Having used allllll the ingredients, I am one of those who like to add things, I.e. Sweet peas and carrots. I used beef cubes cut into smaller sizes and marinated them a few hours prior to shaking them in flour and adding to olive oil. In the end, I drained the noodles and mixed everything together. My taste-tester hubby said it has great flavor! Happy Father’s Day! Next, I’m making an apple pie-bfilling crisp/dump cake found on my go-to recipe app which is right here! (as I was working on this recipe, I marinaded the apples in cinnamon, nutmeg and allspice.
quick and easy and great tasting.
I love this recipe. Quick, easy and very tasty. I will sometimes use lean ground beef in this recipe and add 1/2 cup of sliced green peppers.
This is a great recipe .. i just added some fresh mushrooms and fried all the steak, mushrooms and onions together .. and awesomeness ensued. Also added some soul food seasoning too. And ill definitely be making this again.
We thought it was good. I added a good amount of garlic powder, s &p & Worcestershire sauce to the meat & then to the onions. Tasty! Served with parm cheese
I didn’t make any changes. this recipe was way to dry. I do not see myself making this again
It tasted great b 4 adding the mushroom soup. I marinated the beef in a strong beef base/beef stock. After browning the steak and sauteing the onion, I put aside, then added the beef base mixture and some cornstarch to the pan to thicken. Then add back the meat/onions and sour cream. I forgot the soup but it tasted great and wondered if I should just leave the soup out. Well, I added it and made it taste bland. I’ll add more worchester.
Really good
nothing special about this. no flavor
It doesn’t taste terrible but I would not make this again. It just tastes like mushroom soup on noodles. I’m removing this one from my recipe box.
This is a quick way to make beef stroganoff on a busy night but the taste is the tradeoff. This is passable, and I may return to it when I have a craving but don’t have much time, but it lacks the depth of flavor.
Quick, easy, and tasty! I marinated the steak in a tad of salt, vegetable oil, and Worcestershire sauce for an hour before cooking in the fridge. The meat was really tender.
I was preparing one of the ground beef helpers with double meat, which I seasoned well with dried minced onion and steak seasoning, and needed more sauce and I chose this recipe to supplement and was presently surorised. It’s was really too thick so I added a little milk and Worcestershire sauce resulting in a very good flavorful sauce. I will keep this in my recipe repertoire
This recipe? Bland and blander… I tried the 1/2 cream of mushroom, 1/2 golden mushroom combination. I added a bit of Worcestershire sauce (as some reviewers suggested). I’m really unsure how this recipe has so many positive reviews. Maybe it’s me.
This is a keeper. Added 2tsp of Worchester Sauce. Might increase it next time.