Prep time
10 MIN
Total time
40 MIN
Easy recipe for a classic family favourite. A delicious velvety sauce adds big flavour to this beef stroganoff recipe.



  1. In a large non-stick skillet, heat oil over medium-high heat; cook beef 6-8 minutes, stirring often, or until well browned. Add mushrooms, onion, and celery; cook 2-3 minutes or until starting to soften.
  2. Stir in broth, noodles, soup, and water. Bring to boil. Reduce heat, cook at gentle boil for 15-18 minutes, stirring often, or until pasta is cooked. If sauce reduces too quickly, add ¼ cup (60 mL) water as needed until pasta is tender. Add peas, cook 2-3 minutes to heat through.
  3. Stir in sour cream, Worcestershire sauce, and pepper. Serve garnished with fresh chives, if desired.

Recipe Tips

Use plain Greek yogurt in place of sour cream to cut calories and add a little extra protein to the dish.

Recipe Made With

CAMPBELL'S® Condensed Cream of Cremini & Shiitake Mushroom

CAMPBELL’S® 30% Less Sodium Ready to Use Beef Broth

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