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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is from a Campbell's Soup recipe booklet. We make this fairly often, but add extra Worcestershire to it. Ingredients:
1 tablespoon vegetable oil |
1 lb boneless beef sirloin or 1 lb round steak, cut in strips |
1 (10 ounce) can condensed cream of mushroom soup |
1 1/2 cups frozen green peas |
1 large onion, chopped |
1/2 teaspoon worcestershire sauce |
3/4 cup sour cream |
1/8 teaspoon ground black pepper |
4 cups cooked egg noodles |
Directions:
1. Heat oil at medium-high in a large skillet.
2. Add beef and cook until browned and cooked through.
3. Add onions and stir fry until tender. Reduce heat to medium.
4. Combine soup, peas and Worcestershire sauce and add to skillet. Heat to a boil.
5. Simmer, covered - about 5 minutes. Reduce heat to low.
6. Stir in sour cream and pepper. Heat through.
7. Sever with noodles.
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