Recipe
Author
Hy-Vee Test Kitchen
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Description
Always a family favorite, this classic dish of quickly sautéed beef and onion in a creamy mushroom sauce is perfect over hot cooked noodles.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 tbsp. vegetable oil | ||
| 1 boneless beef sirloin steak or beef top round steak, 3/4-inch thick (about 1 pound), cut into thin strips | ||
| 1 medium onion, chopped (about 1/2 cup) | ||
| 1 (10.75 oz) can Campbell's Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or Healthy Request) | ||
| ¾ c. milk | ||
| ½ tsp. paprika | ||
| ¼ tsp. ground black pepper | ||
| ⅓ c. sour cream or plain yogurt | ||
| 4 c. whole wheat or regular egg noodles, cooked and drained | ||
| Chopped fresh parsley |
Directions
- Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the beef and cook until well browned, stirring often. Remove the beef from the skillet. Pour off any fat.
- Reduce the heat to medium. Add the onion to the skillet and cook until it's tender.
- Stir the soup, milk, paprika and black pepper in the skillet and heat to a boil. Stir in the sour cream. Return the beef to the skillet and cook until the beef is cooked through. Serve the beef mixture over the noodles. Sprinkle with the parsley.
Nutrition facts
Servings
395 Calories per serving
Amounts Per Serving
- Total Fat: 16g
- Cholesterol: 95mg
- Sodium: 392mg
- Total Carbohydrates: 34g
- Protein: 30g
Daily Values
0%
Vitamin A 8%
0%
Vitamin C 4%
0%
Iron 20%
0%
Calcium 12%
Recipe Source:
Campbell's, Hy-Vee weekly ad from the week of September 11, 2013.