Savory Beef & Portobello Mushrooms

Chase off winter's chill with a stick-to-the-ribs dinner tonight!

Savory Beef & Portobello Mushrooms
from Campbell's Kitchen

Prep Time: 10 min. - Cook Time: 30 min.

1 lb. boneless beef sirloin OR top round steak, cut into 1" cubes
1/4 cup all-purpose flour
2 tbsp. olive oil
2 cups sliced baby portobello mushrooms OR sliced regular portobello mushrooms
3 cloves garlic, minced
1 tsp. dried marjoram leaves, crushed
1 bay leaf
2 cups fresh OR frozen baby carrots
1 can (14 oz.) Swanson(R) Beef Broth OR Lower Sodium Beef Broth
1/2 cup Burgundy wine OR other dry red wine
4 cups hot cooked noodles

Directions:
COAT beef with flour. Heat oil in skillet. Add beef and cook until
browned, stirring often. Add mushrooms, garlic, marjoram and bay leaf
and cook until mushrooms are tender.
ADD carrots, broth and wine. Heat to a boil. Cover and cook over low
heat 20 min. or until done. Remove bay leaf. Serve over noodles.
Serves 4.

Kitchen Clip:
Save some preparation time by starting with purchased stew meat. Serve
this stew with a crusty loaf of bread for sopping up the gravy.
Received on Thu Dec 9 19:43:26 2004