One-Dish Beef Stroganoff
- 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.
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® 30% Less Sodium Ready to Use Beef Broth
CAMPBELL’S® Condensed 40% Less Salt Cream of Mushroom Soup
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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