Subject: Campbell's Shortcut Stroganoff
From: Unicorn (unicorn@indenial.com)
Date: Mon Oct 09 2000 - 16:29:13 EDT
Food for Thought:
Lucky parents who have fine children usually have lucky children who
have fine parents. (James Brewer)
Recipe of the Day:
Campbell's Cream of Mushroom Soup and Condensed Beef Broth create a
shortcut to a dinner classic--single skillet
simple and simply delicious!
Campbell's Shortcut Stroganoff
To see this recipe, visit:
http://www.campbellkitchen.com/getrecipe.cfm?RID=1668
Prep/Cook Time: 20 minutes
1 tbsp. vegetable oil
1 lb. boneless beef sirloin steak strips
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
HEAT oil in skillet. Add beef and cook until browned and juices
evaporate, stirring often.
ADD soup, broth, water, Worcestershire and pasta. Heat to a boil. Cook
over medium heat 15 min. or until done,
stirring. Add sour cream. Heat through. Serves 4.
Shopping List:
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 lb. boneless beef sirloin steak strips
Sour cream
Corkscrew pasta
Vegetable oil
Worcestershire sauce
Kitchen Clip:
You can store sour cream in its original carton in your refrigerator for
up to 1 week after the "pull
date" on the carton.
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