Subject: Campbell's Shortcut Stroganoff
From: Unicorn (unicorn@indenial.com)
Date: Mon Aug 20 2001 - 19:37:27 EDT
Food for Thought:
Perhaps the world will end at the kitchen table, while we are laughing
and crying, eating of the
last sweet bite. (Joy Harjo)
Recipe of the Day:
Two Campbell's Soups create stroganoff with shortcut ease and surefire
great taste--and in only
20 minutes!
Campbell's Shortcut Stroganoff
To see this recipe, visit:
http://www.campbellkitchen.com/getrecipe.cfm?RID=1668
Prep/Cook Time: 20 min.
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:
Stroganoff, a classic Russian dish, was created in the 19th century in
honor of the Count
Stroganov. Our shortcut version puts a new twist on the way it is
served--with corkscrew pasta
vs. traditional egg noodles--to better hold the delicious sauce.
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