1 pound boneless beef sirloin steak or top round steak, 3/4-inch thick, cut into thin strips
1/2 teaspoon paprika
1 tablespoon vegetable oil
1 medium onion, chopped (about 1/2 cup)
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or 98% Fat Free Cream of Mushroom Soup or Cream of Mushroom Soup
3/4 cup reduced fat (2%) milk
3/4 cup Swanson® Beef Broth
4 cups uncooked wide egg noodles
1/3 cup sour cream or plain yogurt
1 tablespoon chopped fresh parsley
Season the beef as desired and sprinkle with the paprika. Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the beef and onion and cook until the beef is well browned, stirring often. Pour off any fat.
Stir in the soup, milk, broth and uncooked noodles and heat to a boil. Reduce the heat to medium-low. Cover and cook for 10 minutes or until the noodles are tender, stirring occasionally.
Stir in the sour cream. Season to taste. Sprinkle with the parsley before serving.
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