There’s nothing better than a warm, comforting dinner that doesn’t leave you with a sink full of dishes. This Shortcut Beef Stroganoff is the ultimate weeknight win—it’s creamy, savory, and clever enough to cook the pasta right in the sauce. By using a few pantry staples, you can have a gourmet-style meal on the table in just over 30 minutes.
The “magic” of this recipe is cooking the pasta directly in the liquid. Instead of boiling the noodles in plain water, they soak up all the savory flavors of the beef and mushrooms, resulting in a much deeper flavor profile with half the effort!
Ingredients
- 1 lb boneless beef sirloin steak, cut into thin strips
- 1 tbsp vegetable oil
- 1 can (10.5 oz) Campbell’s® Condensed Cream of Mushroom Soup
- 1 can (10.5 oz) Campbell’s® Condensed Beef Broth
- 1 cup water
- 8 oz uncooked rotini pasta (about 3 cups)
- 1/2 cup sour cream
Instructions
- Sear the Beef: Season your steak strips with a little salt and pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the beef and cook until it’s nicely browned. Once done, remove the beef from the pan and set it aside, pouring off any excess fat.
- Build the Sauce: In the same skillet, stir together the mushroom soup, beef broth, and water. (If you’re using any of the optional add-ins like garlic or Worcestershire sauce, stir them in now).
- Cook the Pasta: Add the uncooked rotini directly into the skillet. Bring the mixture to a boil, making sure to scrape up those flavorful browned bits from the bottom of the pan. Reduce the heat to medium and simmer for about 15 minutes, stirring often, until the pasta is tender and has absorbed the liquid.
- The Finishing Touch: Return the browned beef (and any juices) to the skillet. Stir in the sour cream and cook just until everything is hot—be careful not to let it come back to a heavy boil once the sour cream is added.
- Serve: Season to taste and serve immediately while it’s creamy and hot.
Customizable Add-ins
If you want to level up the flavor or swap ingredients, try these:
- Beef Bouillon: You can use 1 1/4 cups beef bouillon broth in place of the canned beef broth for a richer taste.
- Garlic: Add 1 tsp garlic powder or 1 clove of garlic (minced) for a classic savory kick.
- Worcestershire Sauce: Stir in 1–2 tsp for extra depth and umami.
- Parsley Flakes: Sprinkle over the top just before serving for a fresh pop of color.