Beef Stroganoff Using Cream Of Mushroom Soup

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Oct. 12, 2011


Boneless round steak 1 Pound (3/4 Inch Thick)
Onion 1/2 , chopped
Butter/Margarine 2 Tablespoon
Cream of mushroom soup/Golden mushroom soup 10 3/4 Ounce (1 Can)
Sour cream 1/2 Cup (8 tbs)
Water 1/4 Cup (4 tbs)
Paprika 1/2 Teaspoon
Cooked noodles 1 Cup (16 tbs)



1. Chill the meat for an hour (to make it firm) and cut it into thin strips.


2. In a skillet, melt butter and sauté onions until they become soft.

3. Add meat to the skillet and cook until it gets tender.

4. Blend mushroom soup, sour cream, water and paparika and continue cooking until the soup thickens. Stir soup continuosly throughout the cooking time.


5. Serve beef stronganoff with cooked noodles.

Recipe Summary

Difficulty Level: Easy
Servings: 4

Nutrition Facts

Serving size

Calories 478Calories from Fat 213

 % Daily Value*

Total Fat 24 g36.9%

Saturated Fat 10 g50%

Trans Fat 0 g


Sodium 593 mg24.71%

Total Carbohydrates 33 g11%

Dietary Fiber 1 g4%

Sugars 3 g

Protein 32 g64%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet