This week’s best recipe from Campbell’s Kitchen:

Shortcut Stroganoff

1 TBS vegetable oil

1 LB boneless beef sirloin steak strips

1 can (10¾ oz.) Campbell's® Cream of Mushroom Soup

1 can (10½ oz.) Campbell's® Beef Broth

1 C water

2 tsp. Worcestershire sauce

3 C uncooked corkscrew pasta

½ C sour cream

 

Heat the oil in a skillet. Add beef and cook until browned and juices evaporate, stirring often. Add the soup, broth, water, Worcestershire and pasta; heat to a boil. Cook over medium heat for fifteen minutes or until done, stirring often. Add sour cream. Heat through. Serves 4.

Nice and easy.