Lunch: One-Dish Beef Stroganoff and Noodles

Streamlined in method but not in taste, Swanson® Beef Stock gives this sauteed beef and mushroom recipe full hearty flavor—plus the noodles cook right in the stock!

Ingredients

3/4 lb. boneless beef top round steak
ground black pepper
1 can Campbell's® Healthy Request® Condensed Cream of Mushroom Soup
1 3/4 c. Swanson® Beef Stock
1/2 c. water
1 large onion
1/3 package medium egg noodles
1/2 c. plain yogurt
chopped fresh parsley

Instructions

Season the beef with the black pepper. Cook the beef in a 12-inch nonstick skillet over medium-high heat until it's 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 low. Cook for 10 minutes or until the noodles are tender, stirring often. Stir in the yogurt. Return the beef to the skillet and cook until it's cooked through. Sprinkle with the parsley.

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