Skillet cooking couldn't be easier...this quick dish features strips of boneless beef round simmered in beef broth, tomatoes and noodles.
cost per recipe: $7.75
The price is determined by the national average.
cups Swanson® Beef Broth or Swanson® Beef Stock
pound boneless beef top round steak, 3/4-inch thick, cut into very thin strips
teaspoon garlic powder
cup cut-up canned whole tomatoes
medium onion, cut into wedges
stalk celery, sliced (about 1/2 cup)
cups medium egg noodles, cooked according to package directions without salt
Stir the cornstarch and 1 cup broth in a small bowl until the mixture is smooth.
Cook the beef in a 10-inch nonstick skillet over medium-high heat until it's well browned, stirring often. Remove the beef from the skillet. Pour off any fat.
Stir the remaining broth, garlic powder, sugar, tomatoes, onion and celery in the skillet and heat to a boil. Reduce the heat to low. Cover and cook until the vegetables are tender-crisp.
Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Return the beef to the skillet and cook until it's cooked through. Serve the beef mixture over the noodles.