BEEF STROGANOFF MADE WITH CAMPBELLS® CREAM OF MUSHROOM SOUP

Nutrition Facts

Serving Size

SERVING (3- 4 OZ. SPOODLES; 1-1/2 CUP)

Amount Per Serving

Calories 448

% Daily Value

Total Fat 14.7g

23%

Saturated Fat 4.6g

23%

Cholesterol 114mg

38%

Sodium 456mg

19%

Total Carbohydrate 46.9g

16%

Dietary Fiber 1.8g

Protein 30.8g

62%

Vitamin A 7%

Vitamin C 1%

Calcium 7%

Iron 22%

beef stroganoff made with campbells® cream of mushroom soup

Cream of Mushroom soup delivers rich flavor and creaminess making it easier than ever to make this classic Beef Stroganoff.

Total time: 45 minutes
Servings: 24

Ingredient	Weight	Measure
cooked egg noodles , drained	135.0 oz.	24 cup
vegetable oil		2 tbsp.
boneless beef sirloin steak , yield from 1 lb raw, cut into thin slices	80.0 oz.	5
onion , chopped	5.5 oz.	2 cup
Campbells® Condensed Cream of Mushroom Soup , 50 oz can		1 can
reduced fat (2%) milk		3.5 cup
paprika , ground		2.5 tsp.
black pepper , ground		1 tsp.
dried rosemary leaves		0.25 tsp.
Worcestershire sauce		2 tsp.
sour cream	12.0 oz.	1.5 cup
fresh parsley , chopped		0.25 cup

1. Cook noodles according to package directions. Reserve.

CCP: Hold for hot service at 140˚F or higher.

2. Heat oil in large pan or rondeau over high heat.

3. Add the sliced beef. Cook until browned. Remove the beef from the pan. Reserve and discard any excess fat.

4. Heat the same pan to medium. Add the onions. Cook until tender.

5. In same pan, add soup, milk, paprika, pepper, rosemary and Worcestershire. Mix well and heat to a boil.

6. Reduce heat and stir in sour cream. Return the beef back to the pan and mix well.

CCP: Heat to a minimum internal temperature of 165˚F.for at least 1 minute.

To Serve:

Portion 1- 8 oz spoodle egg noodles (in the center of a bowl or a plate). Top with 1- 4 oz spoodle of beef and sauce mixture. Garnish with parsley. Serve immediately.

Cream of Mushroom soup delivers rich flavor and creaminess making it easier than ever to make this classic Beef Stroganoff.

Total time: 45 minutes
Servings: 24

Ingredient	Weight	Measure
cooked egg noodles , drained	135.0 oz.	24 cup
vegetable oil		2 tbsp.
boneless beef sirloin steak , yield from 1 lb raw, cut into thin slices	80.0 oz.	5
onion , chopped	5.5 oz.	2 cup
Campbells® Condensed Cream of Mushroom Soup , 50 oz can		1 can
reduced fat (2%) milk		3.5 cup
paprika , ground		2.5 tsp.
black pepper , ground		1 tsp.
dried rosemary leaves		0.25 tsp.
Worcestershire sauce		2 tsp.
sour cream	12.0 oz.	1.5 cup
fresh parsley , chopped		0.25 cup

1. Cook noodles according to package directions. Reserve.

CCP: Hold for hot service at 140˚F or higher.

2. Heat oil in large pan or rondeau over high heat.

3. Add the sliced beef. Cook until browned. Remove the beef from the pan. Reserve and discard any excess fat.

4. Heat the same pan to medium. Add the onions. Cook until tender.

5. In same pan, add soup, milk, paprika, pepper, rosemary and Worcestershire. Mix well and heat to a boil.

6. Reduce heat and stir in sour cream. Return the beef back to the pan and mix well.

CCP: Heat to a minimum internal temperature of 165˚F.for at least 1 minute.

To Serve:

Portion 1- 8 oz spoodle egg noodles (in the center of a bowl or a plate). Top with 1- 4 oz spoodle of beef and sauce mixture. Garnish with parsley. Serve immediately.

Made with:

Recipes you may also like

By Category

Featured Products

Campbell’s® Culinary Reserve Frozen Ready to Cook Chicken and Dumpling Soup, 4 Pound Pouches, 4-Pack

Campbell’s® Culinary Reserve Frozen Ready to Eat French Onion Soup, 4 Pound Pouches, 4-Pack

Caribbean-Style Jerk Chicken Soup

Campbell’s® Reserve Frozen Ready to Cook Mexican Street Corn Soup, 4 Pound Pouches, 4-Pack

Promotions & Offers

Campbell’s 50oz Soup Promotion

Pacific Barista Series Rebate

Engineer Your Menu Strategy to Provide Value

Branded Rack Promotion

Featured in Business & Industry

ASPARAGUS, PROSCIUTTO AND FONTINA TART

COCONUT CURRY SAUCE WITH CAMPBELL’S® CREAM OF CHICKEN SOUP

Campbell’s® Culinary Reserve Frozen Ready to Eat Soup Loaded Baked Potato Soup, 4 Pound Pouches, 4-Pack

Featured in College & University

CHICKEN TINGA BOWL MADE WITH CAMPBELL’S® CONDENSED TOMATO SOUP

BUTTERNUT SQUASH, KALE & MUSHROOM BOWL MADE WITH CAMPBELL’S® HEALTHY REQUEST® CREAM OF MUSHROOM SOUP

CHICKEN ENCHILADA SOUP

Featured in Healthcare

BRAISED GARLIC-PARMESAN CHICKEN & POTATOES MADE WITH CAMPBELL’S® CONDENSED CREAM OF CHICKEN SOUP

BREAKFAST CASSEROLE WITH CAMPBELL’S® HEALTHY REQUEST CREAM OF MUSHROOM SOUP

CHICKEN JAMBALAYA WITH CAMPBELL’S® HEALTHY REQUEST TOMATO SOUP

Featured in K-12 Schools

BREAKFAST BANANA SPLIT MADE WITH GOLDFISH® GRAHAMS BAKED WITH WHOLE GRAIN FRENCH TOAST

EGG-CELENT LUNCH BISTRO BOX WITH GOLDFISH MADE WITH WHOLE GRAIN CHEDDAR

TOMATO ZA’ATAR WITH ROASTED CHICKPEAS MADE WITH CAMPBELL’S® CONDENSED TOMATO SOUP

Featured in Lodging

CHICKEN & POBLANO MAC & CHEESE

MUSHROOM & GOAT CHEESE PIZZA

Campbell’s® Culinary Reserve Frozen Ready to Eat Baja Style Chicken Enchilada Soup, 4 Pound Pouches, 4-Pack

Featured in Restaurants

ITALIAN SAUSAGE WITH PASTA

CHEESY MEXICAN STREET CORN DIP

WHITE CHEDDAR CAULIFLOWER TOAST

Featured in Vending & Micro Market

Kettle Brand Potato Chips, Air Fried Sea Salt and Vinegar Kettle Chips, 1 Oz Snack Bag

Snyder’s of Hanover Pretzel Pieces, Honey Mustard and Onion, 2.25 Oz

V8 +Energy® Pomegranate Blueberry Juice Energy Drink, 8 fl oz Can (24 Pack)

Featured Recipes

MUSHROOM & GOAT CHEESE PIZZA

JUST PEACHY FRENCH TOAST PARFAIT GOLDFISH® GRAHAMS BAKED WITH WHOLE GRAIN FRENCH TOAST

Breakfast Recipes

BISCUIT & SAUSAGE CASSEROLE MADE WITH CAMPBELL’S® CREAM OF MUSHROOM SOUP

GOLDFISH® GIANT GRAHAMS BAKED WITH WHOLE GRAIN CINNAMON BREAKFAST COMBO

SAVORY CHICKEN & VEGETABLE STRATA MADE WITH CAMPBELL’S® HEALTHY REQUEST® CREAM OF CHICKEN SOUP

Brunch Recipes

MEXICAN SCRAMBLED EGGS MADE WITH V8® SPICY HOT VEGETABLE JUICE AND PACE® SALSA

FUNDIDO NACHOS

BISTRO BLT

Dinner Recipes

BEEF STROGANOFF MADE WITH CAMPBELLS® HEALTHY REQUEST CREAM OF MUSHROOM SOUP

MEXICAN STREET CORN CARNITAS BOWL

Lunch Recipes

COUNTRY STYLE HAM AND BEAN SOUP

ZA’ATAR ROASTED CAULIFLOWER BOWL

CHICKEN AND WHITE BEAN ENCHILADAS MADE WITH CAMPBELL’S® HEALTHY REQUEST® CREAM OF CHICKEN SOUP

Snack Recipes

GOLDFISH® SUN DIPPERS

PARMESAN CHEESE TWISTS

ROASTED GARLIC & TOMATO SOUP MADE WITH V8®VEGETABLE JUICE

Discover Campbell’s Promotions That Support Your Business

Nutrition Facts

beef stroganoff made with campbells® cream of mushroom soup

Made with:

Campbell’s Condensed Cream of Mushroom Soup, 50 Ounce Cans, 12-Pack

Recipes you may also like

corn chowder

vegan rainbow chili

tomato braised short rib dinner

turkey & wild rice soup made with campbell’s® classic healthy request® cream of chicken

minestrone soup made with campbell’s classic low sodium tomato soup

butternut squash, kale & mushroom bowl made with campbell’s® healthy request® cream of mushroom soup

tomato za’atar with roasted chickpeas made with campbell’s® condensed tomato soup

smokey roasted tomato & harissa soup made with campbell’s® condensed tomato soup

Sign up for our newsletter

What’s Next

Products in this promotion