<http://schema.org/recipeInstructions>
" Season the beef with the black pepper. Heat the oil in a 10-inch skillet over medium-high heat.\u00A0 Add the beef and cook until well browned, stirring often.\u00A0 Remove the beef from the skillet.\u00A0 Pour off any fat. Reduce the heat to medium. Add the onion and cook until tender. Stir in the soup, water, sherry, if desired, and tomato paste and heat to a boil.\u00A0 Return the beef to the skillet and cook until the beef is cooked through. \u00A0Remove the skillet from the heat.\u00A0 Stir in the yogurt.\u00A0 Serve the beef mixture over the noodles and sprinkle with the parsley.Using using Campbell&amp;#039;s Condensed Cream of Mushroom Soup: Vitamin A 8%DV, Vitamin C 13%DV, Calcium 7%DV, Iron 29%DV Using Campbell&amp;#039;s Condensed 98% Fat Free Cream of Mushroom Soup:  Calories 442, Total Fat 12g, Saturated Fat 3g, Cholesterol 115mg, Sodium 618mg, Total Carbohydrate 50g, Dietary Fiber 3g, Protein 30g, Vitamin A 8%DV, Vitamin C 13%DV, Calcium 8%DV, Iron 29%DV"^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a9176/classic-beef-stroganoff-recipe-campbells-1109/>