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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  • 4 Stars

    Beef Stroganoff

    I used left over steak sliced thinly and used broad egg noodles Quick and easy

    Katherine B. | October 23, 2017

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  • 3 Stars

    Proof reading.....

    I will be making this recipe tonight, but noticed that the quantities for the pasta and peas are not complete. 1 1/2 fusilli..... is that 1 1/2 cup, or pound? Same with peas.... 1/2 peas... I am pretty sure the missing word is 'cup' , but an inexperienced cooks could mess this recipe pretty good! Someone is not proof reading properly!!!

    Manon C. | March 23, 2018

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  • 4 Stars

    Quick & easy

    I love this recipe. It's quick and easy and everyone loves it

    Alex L. | June 30, 2017

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  • 3 Stars

    Rating by kelly

    This rating was left without a review.

    kelly m. | February 19, 2014

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  • 5 Stars

    Review by Cathy M.

    Made this tonight and kept true to the recipe. Hubby and I loved it. A keeper!

    Cathy M. | February 13, 2014

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