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RECIPES

BEEF STROGANOFF MADE WITH CAMPBELLS® HEALTHY REQUEST CREAM OF MUSHROOM SOUP

Made With:

Product

Campbell’s® Classic Condensed Healthy Request Cream of Mushroom Soup

Campbells® Healthy Request® Condensed Cream of Mushroom Soup

Campbell's® Healthy Request® condensed Cream of Mushroom soup offers the rich traditional flavor of cream of mushroom soup with a more nutritious profile.

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Tip

Amount of dry egg noodles needed for 24 servings of this recipe: 
3.5 lb. dry egg noodles = 8.5 lbs. cooked

Noodles may be prepared ahead of time and refrigerated until needed.

CCP: Reheat to 165˚F and then hold for hot service at 140°F or higher until needed.

Nutrition Facts
Serving Size
SERVING (3-#8 SPOODLES; 1-1/2 CUPS)
Amount Per Serving
Calories 413
% Daily Value
Total Fat 9.4g
14%
Saturated Fat 3.1g
16%
Cholesterol 64mg
21%
Sodium 275mg
11%
Total Carbohydrate 49.5g
17%
Dietary Fiber 2.2g
9%
Protein 32.6g
65%
Vitamin A 5%
Vitamin C 1%
Calcium 9%
Iron 13%
Total Time

45 min.

Serving & Size

SERVING (3-#8 SPOODLES; 1-1/2 CUPS)

Yields

Cream of Mushroom soup delivers rich flavor and creaminess making it easier than ever to make this classic Beef Stroganoff 

Nutrition Facts

Nutrition Facts
Serving Size
SERVING (3-#8 SPOODLES; 1-1/2 CUPS)
Amount Per Serving
Calories 413
% Daily Value
Total Fat 9.4g
14%
Saturated Fat 3.1g
16%
Cholesterol 64mg
21%
Sodium 275mg
11%
Total Carbohydrate 49.5g
17%
Dietary Fiber 2.2g
9%
Protein 32.6g
65%
Vitamin A 5%
Vitamin C 1%
Calcium 9%
Iron 13%

estimate your profit

Step 1
Profit Per Serving
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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
× =

Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day
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Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
cooked cholesterol-free noodle-style pasta, rinsed, drained 135 oz. 24  cups
1.  Cook noodles according to package directions. Reserve.
 
CCP: Hold for hot service at 140˚F or higher. 
Weight Measure
vegetable oil 2  tbsp.
boneless beef sirloin steak, yield from 1 lb raw, cut into thin slices 80 oz. 5 
onion, chopped 6 oz. 2  cups
Made With:

Product

Campbell’s® Classic Condensed Healthy Request Cream of Mushroom Soup

Campbells® Healthy Request® Condensed Cream of Mushroom Soup

View Product
Campbells® Healthy Request® Condensed Cream of Mushroom Soup, 50 oz ea 1  cans
low fat (1%) milk 3 1/2  cups
paprika, ground 2 1/2  tsp.
black pepper, ground 1  tsp.
dried rosemary leaves 1/4  tsp.
Worcestershire sauce 2  tsp.
reduced fat sour cream 12 oz. 1 1/2  cups
fresh parsley, chopped 1/4  cups
2.  Heat oil in large pan or rondeau over high heat.  
 
3.  Add the sliced beef. Cook until browned.  Remove the beef from the pan.  Reserve and discard any excess fat. 
 
4.  Heat the same pan to medium. Add the onions. Cook until tender. 
 
5.  In same pan, add soup, milk, paprika, pepper, rosemary and Worcestershire.  Mix well and heat to a boil.  
 
6.  Reduce heat and stir in sour cream.  Return the beef back to the pan and mix well.  
 
CCP: Heat to a minimum internal temperature of 165˚F.for at least 1 minute. 
 
To Serve:
 
Portion 1- 8 oz spoodle egg noodles (in the center of a bowl or a plate). Top with 1- 4 oz spoodle of beef and sauce mixture.  Garnish with parsley.  Serve immediately.

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