Ingredients:
1 tablespoon vegetable oil
1 lb boneless beef top sirloin steaks
1 (10 3/4 ounce) cans Campbell’s Cream of Mushroom Soup or 1 (10 3/4 ounce) cans 98% fat-free cream of mushroom soup
1 (10 3/4 ounce) cans Campbell’s condensed beef broth
1 cup water
2 teaspoons Worcestershire sauce
3 cups uncooked corkscrew macaroni
1/2 cup sour cream
Directions:
Slice beef into very thin strips.
In mediumn skillet over medium-high heat, heat oil.
Add beef and cook until browned and juices evaporate, stirring often.
ADD soup, broth, water, Worcestershire.
Heat to a boil.
Stir in pasta.
Reduce heat to medium.
Cook 15 minute.
or until pasta is done, stirring often.
Stir in sour cream.
Heat through.
Servings: 4
Time preparation: 5 min.
Time total: 35 min.