Served over hot noodles, this mouthwatering dish features tender beef, carrots and mushrooms that simmer in a flavorful mixture of beef broth and red wine.
cost per recipe: $13.31
The price is determined by the national average.
pound boneless beef sirloin steak or top round steak (about 1 steak), cut into 1-inch cubes
cup all-purpose flour
tablespoons olive oil
ounces thinly sliced baby portobello mushrooms(about 2 cups) or 2 regular portobello mushrooms, thinly sliced
cloves garlic, minced
teaspoon dried marjoram leaves, crushed
cups Swanson® Beef Broth or Swanson® Beef Stock
cup burgundy wine or other dry red wine
cups fresh or frozen whole baby-cut carrot
ounces (about 1/2 of a 12-ounce bag) medium egg noodles, cooked according to package directions
Season the beef as desired. Coat the beef with the flour.
Heat the oil in a 12-inch skillet over medium-high heat. Add the beef and cook until it's well browned, stirring often. Pour off any fat.
Add the mushrooms, garlic, marjoram and bay leaf to the skillet and cook until the mushrooms are tender.
Stir the broth and wine in the skillet. Add the carrots and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the beef is cooked through and the carrots are tender. Discard the bay leaf. Serve the beef mixture over the noodles.