Campbell's Beef Stroganoff
This comes from an old Campbells cookbook and is the best stroganoff recipe I have ever had. It doesnt separate and can be frozen.
This comes from an old Campbells cookbook and is the best stroganoff recipe I have ever had. It doesnt separate and can be frozen.
- Carbohydrate 9.32000875 g
- Cholesterol 91.8525 mg
- Fat 26.3195375 g
- Fiber 0.464525016784668 g
- Protein 26.23582875 g
- Saturated Fat 9.553844375 g
- Serving Size 1 1 Serving (260g)
- Sodium 581.7468125 mg
- Sugar 8.85548373321533 g
- Trans Fat 3.327534375 g
- Calories 400 calories
Step-by-step
- Brown steak and onion in butter.
- Stir in soup, water, sour cream and paprika.
- Cover; cook over low heat until meat is tender.
- Stir often.
- Just befoe serving, add sherry and simmer for one minute.
- Serve over noodles.
Rich sour cream blended with condensed mushroom soup creates a glossy, clinging sauce that coats egg noodles evenly without breaking. Russian émigrés popularized sour cream-enriched beef dishes in the nineteenth century, blending French culinary techniques with local ingredients. Modern iterations often rely on shortcut bases to achieve consistent emulsions.
- Cut round steak across the grain into uniform strips measuring one-quarter inch thick to ensure the lean cut remains tender during simmering.
- Maintain low heat once the dairy is added; high temperatures cause the sour cream and soup emulsion to curdle and separate.
- Add the sherry strictly in the final minute of cooking to preserve its aromatic profile before serving over hot pasta.
- Portion the cooled leftovers into airtight containers and freeze for up to two months without losing sauce texture.
Heavy-bottomed skillets distribute heat evenly during the initial meat browning phase. Standard aluminum pans risk scorching the dairy solids if temperature controls fail.
