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.
Swapping the round steak for beef tenderloin alters the cooking timeline completely. Tenderloin requires mere minutes in the pan, whereas leaner cuts demand extended braising to break down tough connective tissue. To multiply this recipe for eight portions, do not crowd the skillet. Overcrowding releases excess moisture, causing the meat to steam rather than brown in the butter. Brown the beef in two distinct batches to maintain high pan heat. The critical technique governing success here is temperature management during dairy integration. Sour cream splits easily when exposed to boiling liquid. Reduce the burner to low heat before folding in the sour cream and condensed soup mixture. Maintain a gentle simmer rather than a rolling boil to keep the emulsion intact. Sherry added at the very end brightens the heavy sauce, but restrict this final simmer to precisely one minute to preserve the aromatic qualities of the wine. When scaling down to two servings, halve all liquid components proportionally while keeping the cooking vessel diameter small to prevent rapid evaporation.
