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Cook Time: 25 min.
1 lb. boneless beef sirloin steak, 3/4″ thick
1 tbsp. vegetable oil
1 can (10 3/4 oz.) Campbell’s Cream of Mushroom or 98% Fat Free Cream of Mushroom Soup
1 can Campbell’s Condensed Beef Broth
1 cup water
2 tsp. Worcestershire sauce
3 cups uncooked corkscrew pasta
1/2 cup sour cream
SLICE beef into very thin strips.
HEAT oil in skillet. Add beef and cook until browned and juices evaporate, stirring often.
ADD soup, broth, water and Worcestershire. Heat to a boil. Stir in pasta. Cook over medium heat 15 min. or until done. Stir in sour cream. Heat through. Serves 4.