BEEF & MUSHROOM STROGANOFF POT PIE

Made With:

Soups

Campbell's® Condensed Tomato Soup

This rich, smooth soup is made with a flavorful tomato puree and delicately seasoned.

View Product

Bases, Broths & Stocks

Swanson® Beef Broth

Swanson(R) broth is the perfect choice for creating mouthwatering meals that are not only easy to prepare but also lower in fat. Cooking tips included on label.•This soup is part of our Classics Collection.

View Product
Nutrition Facts
Serving Size
1 SERVING, 1-1/4 CUP FILLING, 1 BISCUIT)
Amount Per Serving
Calories 379
% Daily Value
Total Fat 13g
20%
Saturated Fat 4.7g
24%
Cholesterol 56mg
19%
Sodium 764mg
32%
Total Carbohydrate 47.5g
16%
Dietary Fiber 2.8g
11%
Protein 18.6g
37%
Vitamin A 10%
Vitamin C 8%
Calcium 9%
Iron 20%
Total Time

65 min.

Serving & Size

1 SERVING, 1-1/4 CUP FILLING, 1 BISCUIT)

Yields

This savory comfort dish sirloin steak, onions, mushrooms and simmered in Campbell's Tomato Soup and Swanson Beef Broth finished with decandent biscuits and chives.

Nutrition Facts

Nutrition Facts
Serving Size
1 SERVING, 1-1/4 CUP FILLING, 1 BISCUIT)
Amount Per Serving
Calories 379
% Daily Value
Total Fat 13g
20%
Saturated Fat 4.7g
24%
Cholesterol 56mg
19%
Sodium 764mg
32%
Total Carbohydrate 47.5g
16%
Dietary Fiber 2.8g
11%
Protein 18.6g
37%
Vitamin A 10%
Vitamin C 8%
Calcium 9%
Iron 20%

estimate your profit

Step 1
Profit Per Serving
- =

Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
× =

Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day
× =

Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
olive oil tbsp.
boneless beef sirloin steak, cut into 2-inch pieces 3 lb.
olive oil tbsp.
yellow onion, thinly sliced 20 oz. 3 1/2  cups
garlic, peeled, chopped 1 oz. 1 1/2  tbsp.
mushrooms, fresh, white, slilced 24 oz. 9 3/4  cups
dry white wine cups
1. In large pan or stock pot, heat oil over medium-high heat; add beef cubes and sauté until just browned, about 3 minutes. Remove beef from pot. Reserve.

2. Degrease pot and add additional olive oil; add onions and sauté 4 minutes. Stir in garlic and continue to cook 2 minutes. Add mushrooms and sauté 5 minutes, until almost dry. Deglaze pan with wine and cook until reduced by half.
Made With:

Bases, Broths & Stocks

Campbell's® Condensed Tomato Soup

View Product
Weight Measure
Campbell's® Condensed Tomato Soup, 50 oz ea 50 oz. cans
Made With:

Soups

Swanson® Beef Broth

View Product
Swanson® Beef Broth cups
frozen pearl onions, thawed 16 oz. 3 5/8  cups
3. Pour in soup and broth and bring to a simmer, stirring often. Add pearl onions and return to a simmer, cooking 5 minutes more.
Weight Measure
sour cream cups
cracked black pepper tbsp.
4. Whisk in sour cream and pepper until smooth. Transfer mixture (9 lb.) to a lightly greased full-size, 2-in. hotel pan. Or portion 1 1/4 cups pot pie mixture into each of 16-oz. oven-proof casserole dishes. CCP: Hold at 140° F. or higher for service or until ready to top with topping and bake individual servings.

5. Top with 16 chive biscuits or portion 1 biscuit on top of each filled individual 16-oz. casserole dish.* and bake in 425°F. conventional or 375°F. convection oven 15-20 minutes or until golden brown and bubbly.

6. Cool slightly and serve one biscuit per 1 1/4 cups pot pie filling.
Weight Measure
biscuit baking mix 40 oz. 9 1/2  cups
water 2 1/2  cups
chives 1 oz. 1/2  cups
cracked black pepper tbsp.
frozen liquid egg 1/4  cups
water tbsp.
Biscuits1. Add water or buttermilk to mixing bowl equipped with a paddle attachment. Add biscuit mix, chives and pepper; mix for 30-60 seconds until combined. Transfer dough to a well greased half sheetpan.2. With lightly floured hands press dough evenly onto sheet pan. With pastry cutter cut dough into individual round or rectangular pieces to cover the top of the individual casserole dish of pot pie filling or cut into 3 inch round biscuits to bake separately yielding 24 biscuits.* 3. Combine eggs and water and mix well. Brush tops of biscuits with egg wash. Bake in 450°F. conventional or 400° F. convection oven 12-15 minutes or until golden brown.Note: For individual pot pies top 1 1/4 cup filling with 1 un-baked biscuit and bake as directed.*For a cafeteria line or buffet, biscuits may be baked off separately and placed on top of a heated portion of pot pie filling as it is served.
Newsletter

Sign up now!

© 2020 Campbell Soup Company