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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Nothing feels light about this rustic dish! Each bite is filled with mushrooms, beef and carrots wrapped in a savory, Burgundy-flavored sauce. This is comfort food at its finest! Melanie Coleman - Walnut Creek, California Ingredients:
1/4 cup plus 1 tablespoon king arthur unbleached all-purpose flour, divided |
1 teaspoon dried marjoram, divided |
1/2 teaspoon salt, divided |
1 beef top round steak (1 pound), cut into 1/2-inch cubes |
1 tablespoon olive oil |
2 cups sliced baby portobello mushrooms |
3 garlic cloves, minced |
3 medium carrots, cut into 1/2-inch slices |
1 can (14-1/2 ounces) reduced-sodium beef broth, divided |
1/2 cup burgundy wine or additional reduced-sodium beef broth |
1 bay leaf |
4 cups cooked egg noodles |
Directions:
1. Place 1/4 cup flour, 1/2 teaspoon marjoram and 1/4 teaspoon salt in a large resealable plastic bag. Add beef, a few pieces at a time, and shake to coat. In a large nonstick skillet coated with cooking spray, brown beef in oil.
2. Add mushrooms and garlic; saute until mushrooms are tender. Stir in the carrots, 1-1/2 cups broth, wine, bay leaf, remaining marjoram and salt. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until beef and carrots are tender.
3. Combine remaining flour and broth; stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard bay leaf. Serve with noodles. Yield: 4 servings.
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