BEEF STROGANOFF SOUP
Nutrition Facts
Serving Size
SEVING (1 CUP)
Amount Per Serving
Calories 169
% Daily Value
Total Fat 8.4g
13%
Saturated Fat 2.7g
14%
Cholesterol 28mg
9%
Sodium 114mg
5%
Total Carbohydrate 11.4g
4%
Dietary Fiber 0.7g
3%
Protein 11.5g
23%
Vitamin A 2%
Vitamin C 4%
Calcium 4%
Iron 7%

beef stroganoff soup

Experience the ultimate comfort in a bowl with this beef stroganoff soup. This is made with ground beef, mushrooms, onions, garlic, egg noodles and our Campbell's® No Salt Added Condensed Cream of Mushroom soup.

  • Total time: 30 minutes
  • Servings: 22
Ingredient Weight Measure
85% lean ground beef , yield from 1 lb raw 2
onion , sliced thin 8.000 oz. 2 cup
mushrooms , quartered 24.000 oz. 8 cup
garlic , peeled, chopped 1.000 oz. 2 tbsp.
Campbell’s® Condensed No Salt Added Cream of Mushroom Soup , 50 ounce 1 can
fresh oregano leaves , chopped 1.5 tbsp.
Swanson® Unsalted Chicken Stock 3 cup
reduced fat (2%) milk 2 cup
water 1 cup
Worcestershire sauce 4 tbsp.
egg noodles 7.000 oz. 2 cup
sour cream 2.000 oz. 4 tbsp.
fresh parsley , chopped 3.000 oz. 0.5 cup
1. Brown beef in a large sauce pot over high heat, for about 5 minutes. Drain off half the fat. 

2. Add onions, mushrooms and garlic. Cook for 5 minutes.

3. Add Campbell’s® Condensed No Salt Added Cream of Mushroom Soup. Simmer for 10 minutes.

4. Add oregano, Swanson® Unsalted Chicken Stock, milk and water. Simmer for 5 minutes.

5. Add Worcestershire sauce, egg noodles and sour cream. Simmer for 5 minutes.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.


6. To Serve: Using an 8 oz. ladle, portion 1 cup of soup in a serving bowl. Garnish parsley. Serve immediately.

Experience the ultimate comfort in a bowl with this beef stroganoff soup. This is made with ground beef, mushrooms, onions, garlic, egg noodles and our Campbell's® No Salt Added Condensed Cream of Mushroom soup.

  • Total time: 30 minutes
  • Servings: 22
Ingredient Weight Measure
85% lean ground beef , yield from 1 lb raw 2
onion , sliced thin 8.000 oz. 2 cup
mushrooms , quartered 24.000 oz. 8 cup
garlic , peeled, chopped 1.000 oz. 2 tbsp.
Campbell’s® Condensed No Salt Added Cream of Mushroom Soup , 50 ounce 1 can
fresh oregano leaves , chopped 1.5 tbsp.
Swanson® Unsalted Chicken Stock 3 cup
reduced fat (2%) milk 2 cup
water 1 cup
Worcestershire sauce 4 tbsp.
egg noodles 7.000 oz. 2 cup
sour cream 2.000 oz. 4 tbsp.
fresh parsley , chopped 3.000 oz. 0.5 cup
1. Brown beef in a large sauce pot over high heat, for about 5 minutes. Drain off half the fat. 

2. Add onions, mushrooms and garlic. Cook for 5 minutes.

3. Add Campbell’s® Condensed No Salt Added Cream of Mushroom Soup. Simmer for 10 minutes.

4. Add oregano, Swanson® Unsalted Chicken Stock, milk and water. Simmer for 5 minutes.

5. Add Worcestershire sauce, egg noodles and sour cream. Simmer for 5 minutes.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.


6. To Serve: Using an 8 oz. ladle, portion 1 cup of soup in a serving bowl. Garnish parsley. Serve immediately.

Made with:

Sign up for our newsletter

Get the latest news and updates from Campbell’s Foodservice.

What’s Next