Subject: Campbell's(R) Shortcut Stroganoff
From: Unicorn (unicorn@indenial.com)
Date: Sat May 04 2002 - 02:42:24 EDT
Food For Thought:
We may run, walk, stumble, drive, or fly, but let us never lose sight of
the reason for the journey, or miss a chance to see a rainbow on the
way. (Gloria Gaither)
Recipe of the Day:
Two Campbell's(R) Soups provide a shortcut to a cuisine classic,
eliminating complicated ingredients and preparations and heading
straight for sure-fire great taste and cooking ease.
Campbell's(R) Shortcut Stroganoff
To see this recipe, visit:
http://www.campbellkitchen.com/kitchen.asp?EID=4&LID=6&ET=H&MID=30323&ENC=&ENC;
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
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(R) Cream of Mushroom or 98% Fat Free Cream
of Mushroom Soup
1 can Campbell's(R) Condensed Beef Broth
1 lb. boneless beef sirloin steak strips
Sour cream
Corkscrew pasta
Vegetable oil
Worcestershire sauce
Kitchen Clip:
You'll need only 1/2 cup sour cream for this recipe. Refrigerate
leftover sour cream in its original carton—it will stay fresh for
one week after the sell-by date on the carton.
This archive was generated by hypermail 2b28 : Sat Jun 01 2002 - 00:00:02 EDT