20-Minute Savory Beef Stew

1 pound boneless sirloin steaks, cut in 1-inch cubes

1 tablespoon vegetable oil

10.75-ounce can condensed tomato soup, undiluted

10.75-ounce can Cambell's condensed french onion soup, undiluted

1 tablespoon Worcestershire sauce

24-ounce bag frozen vegetables

In a large skillet over medium high heat, stir-fry beef in hot oil until browned and juices evaporate. Add soups, Worcherstershire sauce and vegetables, bring to a boil. Cover and cook over low heat for 10 minutes.

Ann Wood,
Grand Island