Beef Stroganoff

There's nothing better on a cold December's day than coming home to a
warm, comforting, and delicious meal like this!

Beef Stroganoff
from Campbell's Kitchen

Prep/Cook Time: 20 min.

1 lb. boneless beef sirloin or beef top round steak 3/4" thick, cut into
2" pieces
Chinese cabbage (bok choy)
1 tbsp. vegetable oil
1 medium onion, finely chopped (about 1/2 cup)
1 can (10 3/4 oz.) Campbell's(R) Condensed Cream of Mushroom Soup
(regular or 98% Fat Free)
1/2 cup water
1/4 cup dry sherry (optional)
1 tbsp. tomato paste
1/4 cup plain yogurt
Hot cooked medium egg noodles
Chopped fresh parsley

Directions:
 Sprinkle the beef with the black pepper.
 Heat the oil in a 10" skillet over medium-high heat. Add the beef and
cook until it’s well browned on all sides, stirring often. Remove
the beef with a slotted spoon and set it aside.
 Reduce the heat to medium. Add the onion. Cook and stir until the onion
is tender. Stir in the soup, water, sherry, if desired, and tomato
paste. Heat to a boil. Return the beef to the skillet and heat through.
Remove from the heat. Stir in the yogurt. Serve over the noodles and
sprinkle with the parsley. Serves 4.

Kitchen Clip:
When buying bok choy choose bright white stalks with no signs of
wilting; the leaves should be fresh and green. Store bok choy in a
plastic bag in the refrigerator, unwashed, for up to three days.
Received on Tue Dec 18 14:32:31 2007