One-Dish Creamy Beef and Noodles Recipe
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Streamlined in method but not in taste, beef stock gives this sauteed beef and mushroom recipe full hearty flavor--plus the noodles cook right in the stock!
Ingredients
- 1 boneless beef top round steak, 3/4-inch thick (about 3/4 pound), cut into very thin strips
- ground black pepper
- 1 can (10 3/4 ounces) Campbell's® Healthy Request® Condensed Cream of Mushroom Soup
- 1 3/4 cups Swanson® Beef Stock
- 1/2 cup water
- 1 large onion, sliced (about 1 cup)
- 3 cups uncooked egg noodles
- 1/2 cup plain yogurt
- Chopped fresh parsley
- Season the beef with the black pepper. Cook the beef in a 12-inch nonstick skillet over medium-high heat until well browned, stirring often. Remove the beef from the skillet. Pour off any fat.
- Stir the soup, stock, water and onion in the skillet and heat to a boil. Stir in the noodles. Reduce the heat to medium. Cook for 10 minutes or until the noodles are tender, stirring often.
- Ingredient Note: To make slicing easier, freeze the beef for 1 hour before slicing.
- Stir the yogurt in the skillet. Return the beef to the skillet. Cook until the mixture is hot and bubbling, stirring often. Sprinkle with the parsley.
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