This comfort dish takes a new twist with Campbell's® Soup and Swanson® broth. Combine beef, soup, broth, and a few other staple ingredients to please your patrons.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
estimate your profit
|Profit Per Serving|
Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.
|Profit Per Meal|
Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.
|Profit Per Day|
Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.
|85% lean ground beef||5 lb.|
|mushrooms||1 lb.||5 cups|
|water||40 fl oz.|
|Worcestershire sauce||2 oz.||0 1/4 cups|
|dried rosemary leaves||5 tsp.|
|onion powder||5 tsp.|
|dry mustard||5 tsp.|
|Montreal steak-style seasoning||5 tsp.|
|hot pepper sauce||5 tsp.|
|corkscrew pasta||1 lb.|
|sour cream||20 oz.||2 1/2 cups|
|1. Cook beef and mushrooms in skillet until beef is browned, stirring to separate meat. Pour off fat.|
|2. Add soup, water, broth, Worcestershire, browning sauce, rosemary, onion powder, mustard, steak seasoning and hot pepper sauce, if desired. Heat to a boil.|
|3. Add pasta. Cover and cook 15 min. or until pasta is done, stirring often.|
|4. Stir in sour cream. Heat through.|