Provided by Campbell's Kitchen
Heat the oil in a 12-inch skillet over medium-high heat. Add the beef and cook in batches until it's well browned, stirring often. Add the onion, garlic, parsley and mushrooms and cook until the mushrooms are tender. Remove the beef mixture from the skillet.
Stir the broth and wine in the skillet and heat to a boil. Reduce the heat to medium.
Stir the sour cream and flour in a small bowl. Add the sour cream mixture to the skillet. Cook and stir until the mixture boils and thickens. Return the beef mixture to the skillet and cook until hot. Serve over the noodles with the black pepper, if desired.
Note: Swanson® Seasoned Beef Broth with Onion is no longer available. Campbell's® Kitchen has modified this recipe with beef broth to deliver the same great dish you enjoyed.
This recipe has been added to the following public cookbooks:
joni's book,
Paula Ramsey's Cookbook,
Delicious Looking Foods,
Easy Skillet Dishes,
Mama Melissa's Cookbook
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| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ★ ★ ★ | DoDaCrazy
02/23/08 12:42 AM | StroganoffThe noodles was cooked just right still meaty and the soup I always have a few cans a week , its just like family... |
| ★ ★ ★ ★ ★ | sba3602721
02/19/08 04:02 PM | Beef Mushroom StroganoffMy mom made it and we loved it. |
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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