Savory Beef & Portobello Mushrooms
Provided by: Campbell's Kitchen
Served over hot noodles, this mouthwatering dish features tender beef, carrots and mushrooms that simmer in a flavorful mixture of beef stock and red wine.
- 1 boneless beef sirloin steak or top round steak (about 1 pound), cut into 1-inch cubes
- 1/4 cup all-purpose flour
- 2 tablespoon olive oil
- 2 cup thinly sliced baby portobello mushrooms or 2 regular portobello mushrooms, thinly sliced
- 3 clove garlic , minced
- 1 teaspoon dried marjoram leaves , crushed
- 1 bay leaf
- 2 cup Swanson® Beef Stock
- 1/2 cup Burgundy wine
- other dry red wine
- 2 cup fresh or frozen whole baby-cut carrot
- 1/2 of a 12-ounce package egg noodles (about 4 cups), cooked and drained
- 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 stock 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.
- 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.