Ingredients

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• 1 pound boneless beef sirloin steak, cut into strips

• 1 tablespoon vegetable oil

• 1 can (10.5 ounces) Campbell’s® Condensed Cream of Mushroom Soup or 98% Fat Free Cream of Mushroom Soup

• 1 can (10 1/2 ounces) Campbell’s® Condensed Beef Broth

• 1 cup water

• 2 teaspoons Worcestershire sauce

• 8 ounces uncooked rotini (spiral) pasta (about 3 cups)

• 1/2 cup sour cream

Directions​

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1. Season the beef with salt and pepper. Heat the oil in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned. Remove the beef from the skillet. Pour off any fat.

2. Stir the soup, broth, water, Worcestershire and uncooked rotini in the skillet and heat to a boil, stirring to scrape up the browned bits from the bottom of the skillet. Reduce the heat to medium and cook for 15 minutes or until the rotini is tender, stirring often.

3. Return the beef to the skillet (and if the browned beef released any juices, add those too). Stir in the sour cream and cook until the mixture is hot (but don't boil). Season to taste. Sprinkle with chopped fresh parsley just before serving, if desired.

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