Check out what my friends at Campbell’s had to say about this Beef Stroganoff:
I tried this recipe for the first time for my dad’s 80th birthday and he loved it. I tweaked it a little. I floured and browned the sirloin tips, and sautéed mushroom and onions in skillet. Then I added it to crock pot, I used 2 large cans cream of mushroom soup instead of golden mushroom.
My daughter loves Stroganoff and I usually make if from scratch and on the stovetop. I decided to use slow cooker method this time for tenderizing the meat more and for convenience. I found this recipe, ran home at lunch to throw it together, ran back to work, and had a delicious dinner when I got home.
Ingredients
2 cans (10 1/2 ounces each) Campbell’s® Condensed Cream of Mushroom Soup
1/4 cup College Inn beef broth
3 tablespoons Worcestershire sauce
3 cloves garlic, minced
1/2 teaspoon McCormick ground black pepper
12 ounces white mushrooms, sliced (about 4 cups)
3 medium onions, coarsely chopped (about 1 1/2 cups)
2 pounds boneless beef round steak, cut into thin strips
1/2 cup Daisy sour cream
12 ounces (about 7 cups) medium egg noodles, cooked and drained
1 tablespoon chopped fresh parsley (optional)
Quick Tip: Cut the steak into bite size pieces rather than strips.
Thank you to Campbell’s for this awesome recipe!
