Heat the oil in a 10-inch skillet over medium-high heat. Add the beef and cook until well browned, stirring often. Pour off any fat.Stir the soups, Worcestershire and vegetables in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the beef is cooked through and the vegetables are tender.
1 tablespoon vegetable oil1 pound boneless beef sirloin steak, 3/4-inch thick, cut into 1-inch pieces1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup1 can (10 1/2 ounces) Campbell’s® Condensed French Onion Soup1 tablespoon Worcestershire sauce1 bag (24 ounces) frozen vegetable blend for stew (carrots, onion, potatoes, celery)
Hash browns, cheese, ketchup and ground be...
Sautéed in a skillet, these flavorful che...
In a hurry? Try this dish featuring saut...
A tasty stir-fry gets an elegant touch w...