Quick Beef Stroganoff

Southern Living
4 servings


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1/2 pound cooked roast beef, cut into strips
1/4 cup diced onion
2 cups water
1 large beef bouillon cube
1 (10 3/4-ounce) can cream of chicken soup, undiluted
1 (13.25-ounce) can mushroom stems and pieces, drained
1 (8-ounce) container sour cream
12 ounces egg noodles, cooked


Bring first 4 ingredients to a boil in a medium saucepan. Reduce heat, and simmer, stirring occasionally, 5 minutes. Stir in soup and mushrooms; cook, stirring often, 5 minutes. Stir in sour cream, and serve over noodles.

Created date

October 2003