Savory Beef and Portobello Mushrooms
Recipe from Swanson Broth & Stock

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.


Savory Beef and Portobello Mushrooms

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Servings: 4
Prep Time: 15 mins
Total Time: 1 hr
Related Categories: Portobello Mushrooms, Round Steak, Sirloin Steak
 
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Ingredients
  • 1  lb.
    boneless beef sirloin steak or beef top round steak, cut into 1-inch cubes
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  • 1/4  cup
    all-purpose flour
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  • 2  tbsp.
    olive oil
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  • 2  cups
    thinly sliced baby portobello mushrooms or 2 regular portobello mushrooms, thinly sliced
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  • 3  cloves
    garlic, minced
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  • 1  tsp.
    dried marjoram leaves, crushed
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  • 1 
    bay leaf
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  • 2  cups
    Swanson® Beef Broth (Regular, 50% Less Sodium or Certified Organic)
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  • 1/2  cup
    Burgundy wine or dry red wine
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  • 2  cups
    fresh or frozen whole baby carrots
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  • 1/2 
    of a 12-ounce package egg noodles (about 4 cups), cooked and drained
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Directions
1.
Season the beef as desired. Coat the beef with the flour.
2.
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.
3.
Add the mushrooms, garlic, marjoram and bay leaf to the skillet and cook until the mushrooms are tender.
4.
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.
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Related Recipe
Portobello Mushroom Sandwich
Portobello Mushroom Sandwich

Hefty portobello mushrooms make a hearty filling for this vegetarian sandwich. Serve them for a light dinner when the weather's hot.

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