Sometimes a shortcut means sacrificing quality, but not with this Shortcut Stroganoff recipe- it is flat-out delicious! Using ingredients you have on-hand is the first shortcut, and the pasta cooking step is the second. Just add the dry rotini right to the soup mixture in the skillet- as it cooks it will soak up the flavors of campbell’s beef consomme soup and savory beef broth.
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.
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. Sprinkle with chopped fresh parsley just before serving, if desired. I wanted to make something simple for dinner, but I had no steak so I substituted lean ground beef in the recipe and omitted the oil and it was awesome. I have made it both ways and both are delicious and easy! I always double up the recipe and cut the meat into chunks rather than the strips and add 2 cups of sour cream. If you substitute Campbell’s Beef Broth with Campbell’s Beef Consomme, the flavor will be much better and you can skil the worchestershire sauce.