1 Tbsp. vegetable oil
1 c. water
1 lb. boneless beef sirloin steak strips
1 lb. boneless beef sirloin steak strips
2 tsp. Worcestershire sauce
1 can cream of mushroom soup
1 can cream of mushroom soup
3 c. uncooked corkscrew pasta
1 can beef broth
1 can beef broth
½ c. sour cream
Heat oil in skillet then add beef, cook until browned, and juices evaporate, stirring often. Add soup, broth, water, Worcestershire sauce and pasta. Heat to a boil. Cook over medium heat for 15 minutes or until pasta is cooked, stirring often. Add sour cream. Heat through. Yields 4 servings.
*I usually use ground beef in place of the steak strips because I always have it. If I do not have corkscrew pasta I just replace it with cooked egg noodles and it is just as good. When substituting with cooked egg noodles, I only use 2/3 c. of water to keep the sauce from becoming too thin.
Heat oil in skillet then add beef, cook until browned, and juices evaporate, stirring often. Add soup, broth, water, Worcestershire sauce and pasta. Heat to a boil. Cook over medium heat for 15 minutes or until pasta is cooked, stirring often. Add sour cream. Heat through. Yields 4 servings.
*I usually use ground beef in place of the steak strips because I always have it. If I do not have corkscrew pasta I just replace it with cooked egg noodles and it is just as good. When substituting with cooked egg noodles, I only use 2/3 c. of water to keep the sauce from becoming too thin.
No comments:
Post a Comment