Prep Time
10 min
Cook Time
35 min
Yields
4 servings
Tip: Choosing light sour cream or yogurt is an alternative that saves calories and fat content over regular sour cream – and the dish is still big on flavour!
Courtesy of CookWithCampbells.ca™
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ingredients
¾
lb(s) boneless beef sirloin grilling steak, cut into strips
1
large onion, halved and sliced
1
cup sliced mushrooms
2
cup CAMPBELL'S® Ready To Use 30% Less Sodium Beef Broth
1
cup water
1
can (284 ml) CAMPBELL'S® Condensed Low Fat Cream of Mushroom Soup
2 ½
cup uncooked fusilli or medium spiral egg noodles
¾
cup frozen peas
1
Tbsp Worcestershire sauce
¼
tsp ground black pepper
¾
cup light sour cream or plain yogurt
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directions
Step 1
Cook beef in non-stick skillet at medium-high heat until browned, stirring often. Remove beef; reduce heat to medium. Add onion and mushrooms and cook for 3 minutes. Stir into beef.
Step 2
Combine broth, water and soup in skillet. Heat to a boil, add fusilli. Cook at gentle boil until fusilli is just tender (al dente), stirring often.
Step 3
Stir in peas, Worcestershire sauce and pepper. Simmer for 3 minutes.
Step 4
Return beef mixture to skillet, stir in sour cream and heat through.
Step 5
View more quick and easy Campbell’s recipes.