Campbell's Shortcut Stroganoff |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Serve with a fresh salad of tossed greens and cut vegetables, and a tall cool glass of iced tea. Ingredients:
1 tablespoon vegetable oil |
1 lb boneless beef top sirloin steak |
1 (10 3/4 ounce) can campbell's cream of mushroom soup or 1 (10 3/4 ounce) can 98% fat-free cream of mushroom soup |
1 (10 3/4 ounce) can campbell's condensed beef broth |
1 cup water |
2 teaspoons worcestershire sauce |
3 cups uncooked corkscrew macaroni |
1/2 cup sour cream |
Directions:
1. Slice beef into very thin strips.
2. In mediumn skillet over medium-high heat, heat oil.
3. Add beef and cook until browned and juices evaporate, stirring often.
4. ADD soup, broth, water, Worcestershire.
5. Heat to a boil.
6. Stir in pasta.
7. Reduce heat to medium.
8. Cook 15 minute.
9. or until pasta is done, stirring often.
10. Stir in sour cream.
11. Heat through.
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