One-Dish Beef Stroganoff


Directions
- 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.
- 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.
- 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
Did you make this?
Reviews
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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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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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Quick & easy
I love this recipe. It's quick and easy and everyone loves it
Alex L. | June 30, 2017
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Rating by kelly
This rating was left without a review.
kelly m. | February 19, 2014
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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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