BEEF STROGANOFF MADE WITH CAMPBELLS® CREAM OF MUSHROOM SOUP

Made With:

Product

Campbells® Condensed Cream of Mushroom Soup

A smooth, rich soup made with mushrooms, cream and garlic.

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Tip

Amount of dry egg noodles needed for 24 servings of this recipe: 
3.5 lb. dry egg noodles = 8.5 lbs. cooked

Noodles may be prepared ahead of time and refrigerated until needed.

CCP: Reheat to 165˚F and then hold for hot service at 140°F or higher until needed.

Nutrition Facts
Serving Size
SERVING (3-#8 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
7%
Protein 30.8g
62%
Vitamin A 7%
Vitamin C 1%
Calcium 7%
Iron 22%
Total Time

45 min.

Serving & Size

SERVING (3-#8 SPOODLEs; 1-1/2 CUP)

Yields

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

Nutrition Facts

Nutrition Facts
Serving Size
SERVING (3-#8 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
7%
Protein 30.8g
62%
Vitamin A 7%
Vitamin C 1%
Calcium 7%
Iron 22%

estimate your profit

Step 1
Profit Per Serving
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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
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Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day
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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
cooked egg noodles, drained 135 oz. 24  cups
1.  Cook noodles according to package directions. Reserve.
 
CCP: Hold for hot service at 140˚F or higher. 
Weight Measure
vegetable oil tbsp.
boneless beef sirloin steak, yield from 1 lb raw, cut into thin slices 80 oz.
onion, chopped 6 oz. cups
Made With:

Product

Campbells® Condensed Cream of Mushroom Soup

View Product
Campbells® Condensed Cream of Mushroom Soup, 50 oz can cans
reduced fat (2%) milk 3 1/2  cups
paprika, ground 2 1/2  tsp.
black pepper, ground tsp.
dried rosemary leaves 1/4  tsp.
Worcestershire sauce tsp.
sour cream 12 oz. 1 1/2  cups
fresh parsley, chopped 1/4  cups
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.

© 2023 Campbell Soup Company