Shortcut Stroganoff ~~ 2

by on September 15, 2012 » Add the first comment.
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1 TBS Vegetable oil
1 LB boneless beef sirloin steak strips
1 can Cream of Mushroom soup
1 can Condensed Beef Broth
1 CU water
1 TBS Worchestershire sauce
3 CU UNCOOKED corkscrew pasta
½ CU sour cream (use lowfat, you can’t tell the difference)


1. Heat oil in skillet
2. Add beef and cook until browned and juices evaporate (stirring)
3. Add soup, broth, water, Worcestershire and bring to a boil
4. Add pasta and simmer for 15 minutes
5. Stir in sour cream and serve

x x x x x x x x x x


1 LB lean Ground Beef
1 small onion
1 small can mushrooms
1 CU frozen peas
1 can Cream of Asparagus soup
1 tsp oregano
1 tsp garlic powder
1 TBS Worchestershire sauce
1 CU LIGHT sour cream
3 CU lightly cooked egg noodles


1. Brown beef over medium heat
2. Add onions and continue cooking till translucent
3. Add mushrooms and peas, and bring back up to heat
4. Add powdered spices and soup, bring back to heat
5. Add Worchestershire and sour cream, and remove from heat

6. By this time noodles should be finished cooking
7. Drain noodles
8. Mix EVERYTHING into pan in which the noodles were cookingNotes

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