Beef Stroganoff Using Cream Of Mushroom Soup Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
Servings4Cuisine
CourseMethod
Main IngredientInterest Group

Ingredients

 Boneless round steak1 Pound (3/4 Inch Thick)
 Onion1⁄2 , chopped
 Butter/Margarine2 Tablespoon
 Cream of mushroom soup/Golden mushroom soup10 3⁄4 Ounce (1 Can)
 Sour cream1⁄2 Cup (8 tbs)
 Water1⁄4 Cup (4 tbs)
 Paprika1⁄2 Teaspoon
 Cooked noodles1 Cup (16 tbs)

Nutrition Facts

Serving size

Calories 478 Calories from Fat 213

% Daily Value*

Total Fat 24 g37.2%

Saturated Fat 10.9 g54.6%

Trans Fat 0.2 g

Cholesterol 129.6 mg

Sodium 593.9 mg24.7%

Total Carbohydrates 33 g11%

Dietary Fiber 1.7 g6.7%

Sugars 3.6 g

Protein 32 g63.2%

Vitamin A 14.5% Vitamin C 3.3%

Calcium 6.6% Iron 25.6%

*Based on a 2000 Calorie diet

Directions

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

MAKING
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.

SERVING
5. Serve beef stronganoff with cooked noodles.
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