Classic Beef Stroganoff

Beyond delicious, this melt-in-your-mouth tender beef with creamy sauce
is made even better with a touch of thick, rich yogurt.

Classic Beef Stroganoff
from Campbell's Kitchen

Prep Time: 20 min.
Cook Time: 20 min.

1 boneless beef sirloin steak *OR* beef top round steak, 3/4-inch thick,
cut into 2-inch pieces
Cracked black pepper
1 tablespoon vegetable oil
1 medium onion, finely chopped (about 1/2 cup)
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup
 (Regular *or* 98% Fat Free)
1/2 cup water
1/4 cup dry sherry
1 tablespoon tomato paste
1/4 cup plain yogurt
Hot cooked medium egg noodles
Chopped fresh parsley

1. Season the beef with the black pepper.

2. Heat the oil in a 10-inch 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.

3. Reduce the heat to medium. Add the onion and cook until tender.

4. Stir in the soup, water, sherry, if desired, and tomato paste and
heat to a boil. Return the beef to the skillet and cook until the beef
is cooked through. Remove the skillet from the heat. Stir in the
yogurt. Serve the beef mixture over the noodles and sprinkle with the
parsley.

Makes: 4 servings (about 1 cup each).

Kitchen Clip Freeze extra tomato paste in tablespoon-size mounds
on a baking sheet lined with wax paper. When solid, transfer to a
resealable plastic bag and store. Use the paste in recipes straight from
the freezer.
Received on Mon Mar 8 15:58:40 2010