Subject: Shortcut Stroganoff
From: Unicorn (unicorn@indenial.com)
Date: Mon Dec 30 2002 - 19:58:13 EST
Campbell's(R) Cream of Mushroom Soup shows a tasty shortcut to a
20-minute homemade classic--a stroganoff so savory yet so easy!
Shortcut Stroganoff
from Campbell's Kitchen
Prep/Cook Time: 20 min.
1 tbsp. vegetable oil
1 lb. boneless beef sirloin steak strips
1 can (10 3/4 oz.) Campbell's(R) Cream of Mushroom OR 98% Fat Free Cream
of Mushroom Soup
1 can Campbell's(R) Condensed Beef Broth
1 cup water
2 tsp. Worcestershire sauce
3 cups uncooked corkscrew pasta
1/2 cup sour cream
Directions:
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.
Kitchen Clip:
Sour cream, which plays a key ingredient role in Stroganoff, is cream
that has been soured by the addition of a bacterial culture. It is
customarily added at the end of, rather than during, cooking to prevent
curdling. As you'll need only 1/2 cup sour cream for this recipe, you
can refrigerate the leftover in its original carton for up to one week
after its "Sell-By"' date.
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