Cooking Directions

• Heat the oil in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned, stirring often. Pour off any fat.
• Stir the soup, broth, water, Worcestershire and pasta in the skillet and heat to a boil. Reduce the heat to medium and cook for 15 minutes or until the pasta is tender, stirring often. Stir in the sour cream and cook until the mixture is hot and bubbling.

Ingredients

• 1 tablespoon vegetable oil
• 1  pound boneless beef sirloin steak, cut into strips
• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
• 1 can (10 1/2 ounces) Campbell’s® Condensed Beef Broth
• 1 cup water
• 2 teaspoons Worcestershire sauce
• 8 ounces  (about 3 cups) uncooked rotini (spiral) pasta
• 0.5 cup sour cream