Burgundy Beef from Campbell's |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This simple but sophisticated stew features tender beef and vegetables simmered in a delectable sauce - and it's fork tender and delicious in less than 40 minutes. Ingredients:
1 tablespoon butter |
1 (1 pound) boneless beef sirloin steak, 3/4-inch thick, cut into 1-inch pieces |
1 (10.5 ounce) can campbell's® mushroom gravy |
1 1/2 cups frozen whole baby carrots |
1/2 cup frozen small whole white onions |
1/4 cup tomato paste |
1/4 cup burgundy wine or other dry red wine |
1/8 teaspoon garlic powder |
6 ounces medium egg noodles, cooked and drained |
chopped fresh parsley |
Directions:
1. Heat the butter in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned, stirring often. Pour off any fat.
2. Stir the gravy, carrots, onions, tomato paste, wine and garlic powder in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the beef is cooked through. Serve the beef mixture over the noodles. Sprinkle with the parsley.
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