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This recipe can be prepared in 30 minutes or less
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1 pound boneless beef sirloin steak OR beef top round steak, cut into 1-inch cubes 1/4 cup all-purpose flour 2 tablespoons olive oil 2 cups thinly sliced baby portobello mushrooms or 2 regular portobello mushrooms, thinly sliced3 cloves garlic, minced1 teaspoon dried marjoram leaves, crushed1 bay leaf 2 cups Swanson® Beef Broth (Regular, 50% Less Sodium or Certified Organic)1/2 cup Burgundy wine OR other dry red wine 2 cups fresh or frozen whole baby carrots 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 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.
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.