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Savory Beef & Portobello Mushrooms

  • prep time: 15 min
  • total time: 1 hr
  • serves: 5 people

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

  • 1 pound boneless beef sirloin steak or top round steak (about 1 steak), cut into 1-inch cubes
  • 1/4 cup all-purpose flour
  • 2 tablespoons olive oil
  • 6 ounces thinly sliced baby portobello mushrooms(about 2 cups) or 2 regular portobello mushrooms, thinly sliced
  • 3 cloves garlic, minced
  • 1 teaspoon dried marjoram leaves, crushed
  • 1 bay leaf
  • 2 cups Swanson® Beef Broth or Beef Stock
  • 1/2 cup burgundy wine or other dry red wine
  • 2 cups fresh or frozen whole baby-cut carrot
  • 6 ounces (about 1/2 of a 12-ounce bag) medium egg noodles, cooked according to package directions


  • Tips

    • Cooking Basics: True "baby" carrots are a seasonal vegetable available in spring and early summer and are sold in bunches with the green tops left on. They can usually be found in upscale grocery stores or farmers' markets. "Baby-cut" carrots are mature carrots that have been peeled and cut into small carrot-shaped pieces. They are widely available year round in the produce section of most grocery stores.
  • Step 1

    Season the beef as desired. Coat the beef with the flour.

  • Step 2

    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.

  • Step 3

    Add the mushrooms, garlic, marjoram and bay leaf to the skillet and cook until the mushrooms are tender.

  • Step 4

    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.


Sort By:
  • Savory Beef & Portobello Mushrooms

    September 16, 2012

    Very tasty recipe, but the resulting sauce is too thin for noodles. Would suggest serving over rice instead or using cornstarch in the sauce to thicken somewhat.

  • Savory Beef & Portobello Mushrooms

    January 17, 2010

    Absolute Favorite! I season the beef with salt and pepper- but other wise follow the recipe to a T

  • Savory Beef & Portobello Mushrooms

    PAT B.
    February 16, 2009

    This dish was pretty good. I thought it was a little to "soupy" and would put less (as in half) broth in next time. It had a good flavor was relatively easy to make. Just to liquidy for me as is. Would also be good over mashed potatoes instead of noodles.

  • Savory Beef & Portobello Mushrooms

    teri j.
    October 27, 2008

    Very tasty recipe. You need to buy very lean beef though, if you like your meat tender, since this recipe only simmers for 20 minutes. I also added a little salt and pepper for extra flavor.

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Made With

Calories 382
Total Fat 12 g
Sat. Fat 3.1 g
Trans Fat 0 g
Cholesterol 89 mg
Sodium 433 mg
Total Carb 37 g
Dietary Fiber 3 g
Sugar 4 g
Added Sugars 0 g
Protein 26 g
Vitamin D 1 %DV
Calcium 3 %DV
Iron 22 %DV
Potassium 15 %DV
Calories 384
Total Fat 12 g
Sat. Fat 3.1 g
Trans Fat 0 g
Cholesterol 89 mg
Sodium 301 mg
Total Carb 37 g
Dietary Fiber 3 g
Sugar 0 g
Added Sugars 0 g
Protein 27 g
Vitamin D 1 %DV
Calcium 4 %DV
Iron 23 %DV
Potassium 15 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.