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
7%
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 135.000 oz. 24 cup
vegetable oil 2 tbsp.
boneless beef sirloin steak , yield from 1 lb raw, cut into thin slices 80.000 oz. 5
onion , chopped 5.500 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 12.000 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 135.000 oz. 24 cup
vegetable oil 2 tbsp.
boneless beef sirloin steak , yield from 1 lb raw, cut into thin slices 80.000 oz. 5
onion , chopped 5.500 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 12.000 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:

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