Who looks at the recipes on the side of cans? I have never paid much attention to them, until recently. I was putting away my soup cans from the grocery store and I did a double take when I was placing the beef broth Campbell’s soup into the cupboard. There was a recipe that said, “Shortcut Stronganoff.” I read the ingredients and already had them. So of course I made this a task to cook for dinner and tried the following night. Preparation was easy, it mainly consisted of cutting the beef into strips. All the ingredients combine together in a skillet, so it is very convenient. Cook time took about 40 minutes total and dinner was served. The dish was very tasty. I was nervous it might be too dry, but with adding the sour cream, made it a perfect texture. This is definitely a keeper for those easy dinner nights!
All of the easy ingredients (sour cream not pictured)
The meat cut into strips
Put oil in skillet and add the beef, until browned
Stir the soup, broth, water, Worcestershire and pasta in the skillet and heat to a boil
Reduce the heat to medium and cook for 15 minutes or until the pasta is tender, stirring often
Stir in the sour cream
Serve warm and enjoy!
- 1 tablespoon vegetable oil
- 1 boneless beef sirloin steak (about 1 pound), cut into strips
- 1 can (10 3/4 ounces) Campbell’s Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
- 1 can (10 1/2 ounces) Campbell’s Condensed Beef Broth
- 1 cup water
- 2 teaspoons Worcestershire sauce
- 3 cups uncooked corkscrew
- 1/2 cup sour cream
How To Make:
- Heat the oil in a 12-inch skillet over medium-high heat.
- Add the beef and cook until well browned, stirring often.
- Pour off any fat.
- Stir the soup, broth, water, Worcestershire and pasta in the skillet and heat to a boil.
- Reduce the heat to medium and cook for 15 minutes or until the pasta is tender, stirring often.
- Stir in the sour cream and cook until the mixture is hot and bubbling.