This simple but sophisticated stew features tender beef and vegetables simmered in a delectable sauce - and it's fork tender and delicious in less than 40 minutes.
cost per recipe: $11.37
The price is determined by the national average.
pound boneless beef sirloin steak, 3/4-inch thick (about 1 steak), cut into 1-inch pieces
can (10 1/2 ounces) Campbell’s® Mushroom Gravy
cups frozen baby carrots
cup frozen pearl onions
cup tomato paste
cup burgundy wineor other dry red wine
teaspoon garlic powder
ounces (about 4 cups) medium egg noodles, cooked and drained
tablespoon chopped fresh parsley
Heat the butter in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned, stirring often. Pour off any fat.
Stir the gravy, carrots, onions, tomato paste, wine and garlic powder 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. Serve the beef mixture over the noodles. Sprinkle with the parsley.
(10 1/2 ounces) Campbell’s® Mushroom Gravy
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