Classic Beef Stroganoff
A classic beef stroganoff recipe using Campbells Cream of Mushroom soup.
Ingredients
- 1 lb Sirloin Steak
- 1 tbsp Avocado Oil or other high heat oil
- 1 Small Onion
- 8 oz Baby Bella or White Mushrooms more or less depending on preference
- 3 tbsp Butter salted or unsalted
- 1 cup Unsalted or Low Sodium Beef Broth more if you want the sauce thinner
- 1 can Campbells Cream of Mushroom Soup original
- 6 oz Extra Wide Egg Noodles I use "No Yolk" brand
- Salt & Pepper for Beef Seasoning you will add as you go
Instructions
- Cut sirloin steak into cubes sized to your preference (season with s & p) and heat a medium sized skillet with high sides over medium high heat, add the avocado oil. You will add everything else to this pan, so make sure it is large enough.
- Sear the beef on all sides, and reduce the heat to medium low, the beef does not need to be fully cooked at this point. Add in the mushrooms and onions along with one tablespoon of butter. Cook until the onions and mushrooms are tender, about 7 minutes.
- Once the oinions and mushrooms are cooking, get the water ready for the pasta. You will cook according to the package instructions, for 6oz.
- At this point add another tbsp of butter, just for fun. Add some broth (about half) and let the onions, mushrooms, and beef cook. This will help the beef become more tender. Taste and add salt if needed.
- Add the Cream of Mushroom soup and remaining broth to the pan and stir until smooth. Allow this to simmer over low heat while the pasta cooks. Taste again and assess if you would like more salt.
- Once the pasta is cooked, add it directly to the pan with the soup and beef. Stir to combine and allow to simmer over low heat for two minutes. You can serve with some parsley on top or just how it is. Enjoy!
