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 creamy soup and savory beef broth. Add sauteed sirloin and a bit of sour cream (the sour cream gives it that classic Stroganoff flavor) and this Shortcut Stroganoff recipe is ready in 35 minutes!
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.
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.
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.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.