Subject: Campbell's Beef Stroganoff
From: Unicorn (unicorn@indenial.com)
Date: Wed Feb 06 2002 - 19:21:54 EST
Food for Thought:
Our children seem to have wonderful taste, or none--depending, of
course, on whether or not they
agree with us. (Author Unknown)
Recipe of the Day:
Campbell's Cream of Mushroom Soup turns classic Beef Stroganoff into an
easy everyday meal with this
simple recipe.
Campbell's Beef Stroganoff
Prep Time: 10 min.
Cook Time: 25 min.
1 lb. boneless beef sirloin or top round steak, 3/4" thick
2 tbsp. vegetable oil
1 medium onion, chopped
1 can (10 3/4 oz.) Campbell's Cream of Mushroom or 98% Fat Free Cream of
Mushroom Soup
1/2 tsp. paprika
1/2 cup sour cream or plain yogurt
4 cups hot cooked medium egg noodles
Chopped fresh parsley
SLICE beef into very thin strips.
HEAT half the oil in skillet. Add beef and cook until browned, stirring
often. Remove beef.
ADD remaining oil. Add onion and cook until tender.
ADD soup and paprika. Heat to a boil. Stir in sour cream and return beef
to skillet. Heat through.
Serve over noodles. Garnish with parsley. Serves 4.
To make slicing easier, freeze beef 1 hr.
Shopping List:
1 can (10 3/4 oz.) Campbell's Cream of Mushroom or 98% Fat Free Cream of
Mushroom Soup
1 lb. boneless beef sirloin or top round steak, 3/4" thick
Sour cream or plain yogurt
Medium egg noodles
Vegetable oil
Medium onion
Paprika
Fresh parsley
Kitchen Clip:
Sour cream, a key ingredient in this classic Russian dish, is cream that
has been soured by the
addition of a bacterial culture. You can store leftover sour cream in
the refrigerator for up to one
week from its sell-by date.
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