Subject: Beef Stroganoff
From: Unicorn (unicorn@indenial.com)
Date: Sun Feb 02 2003 - 20:34:56 EST
Campbell's Cream of Mushroom Soup, teaming with sour cream, paprika and
onion, brings unique flavor and cooking convenience to this recipe
classic--a delicious meal in just 25 minutes.
Beef Stroganoff
from Campbell's Kitchen
Prep/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(R) 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
Directions:
SLICE beef into very thin strips.
HEAT 1 tbsp. 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.
Kitchen Clip:
If you have no fresh onion on hand, you can substitute 1 tbsp. onion
powder or 3 tbsp. dried onion flakes for the chopped medium onion in
this recipe. The substitutes aren't as pungent as fresh, but can save time.
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