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.
1 tablespoon vegetable oil1 pound boneless beef sirloin steak, cut into strips1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup1 can (10 1/2 ounces) Campbell’s® Condensed Beef Broth1 cup water2 teaspoons Worcestershire sauce8 ounces (about 3 cups) uncooked rotini (spiral) pasta0.5 cup sour cream
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