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One-Dish Beef Stroganoff Recipe
Ingredients
- 1 tbsp (15 mL) canola oil
- 1 1/8 lb (510 g) lean ground beef
- 2 cups (500 mL) sliced mushrooms
- 1 large onion, thinly sliced
- 1 stalk celery, thinly sliced
- 2 cups (500 mL) CAMPBELL’S® 30% Less Sodium Ready to Use Beef Broth
- 1 1/2 fusilli corkscrew pasta
- 1 can CAMPBELL'S® Condensed Cream of Cremini & Shiitake Mushroom
- 1 cup (250 mL) water
- 1/2 frozen peas
- 1/2 cup (125 mL) sour cream
- 1 tbsp (15 mL) Worcestershire sauce
- 1/4 tbsp (4 mL) black pepper
- Chopped fresh chives, to garnish
| PREP TIME 10m |
COOK TIME 30m |
TOTAL TIME 40m |
YIELD 4 servings |
|---|
Instructions
- In a large non-stick skillet, heat oil over medium-high heat; cook beef 6-8 minutes, stirring often, or until well browned.Add mushrooms, onion, and celery; cook 2-3 minutes or until starting to soften.
- Stir in broth, noodles, soup, and water.Bring to boil. Reduce heat, cook at gentle boil for 15-18 minutes, stirring often, or until pasta is cooked.If sauce reduces too quickly, add ¼ cup (60 mL) water as needed until pasta is tender.Add peas, cook 2-3 minutes to heat through.
- Stir in sour cream, Worcestershire sauce, and pepper.Serve garnished with fresh chives, if desired.
Recipe tips
Use plain Greek yogurt in place of sour cream to cut calories and add a little extra protein to the dish.
A recipe from campbells
2018-05-16
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