Ingredients
1 tbsp. vegetable oil
1 boneless beef sirloin steak
1 can Campbell’s® Condensed Cream of Mushroom Soup
1 can Campbell’s® Condensed Beef Broth
1 c. water
2 tsp. Worcestershire sauce
3 c. corkscrew-shaped pasta
1/2 c. sour cream
Preparation
Step 1Heat 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.Step 2Stir the soup, broth, water, Worcestershire and pasta in the skillet and heat to a boil. Reduce the heat to medium. 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.Step 3Tip: Serve with steamed peas, baby carrots and tomato wedges. For dessert serve sliced fresh pineapple.Using Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup: Calories 509, Total Fat 17g, Saturated Fat 7g, Cholesterol 74mg, Sodium 996mg, Total Carbohydrate 55g, Dietary Fiber 3g, Protein 32g, Vitamin A 4%DV, Vitamin C 1%DV, Calcium 7%DV, Iron 26%DV
