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Hi..
We had this for dinner last night and it was really great! I served it over
brown rice instead of the noodles. I also served stir fried sugar snap peas,
tomatoes,red peppers, sesame seeds and a little raspberry balsamic
vinegar....YUM!!
ENJOY!
hugs,
peg
Savory Beef & Portobello Mushrooms
From: Campbell's Kitchen
Prep: 15 minutes
Cook: 45 minutes
Serves: 4
Ingredients:
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 sliced
3 cloves garlic, minced
1 teaspoon dried marjoram leaves, crushed
1 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
Directions:
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.
Dorie
http://groups.yahoo.com/group/DoriesDeliciousDishes/
Recipe source: Lindy’s Cookbook Recipes yahoo group, submitted by Dorie
PEG’S NOTE: I served over brown rice instead of noodles.
We had this for dinner last night and it was really great! I served it over
brown rice instead of the noodles. I also served stir fried sugar snap peas,
tomatoes,red peppers, sesame seeds and a little raspberry balsamic
vinegar....YUM!!
ENJOY!
hugs,
peg
Savory Beef & Portobello Mushrooms
From: Campbell's Kitchen
Prep: 15 minutes
Cook: 45 minutes
Serves: 4
Ingredients:
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 sliced
3 cloves garlic, minced
1 teaspoon dried marjoram leaves, crushed
1 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
Directions:
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.
Dorie
http://groups.yahoo.com/group/DoriesDeliciousDishes/
Recipe source: Lindy’s Cookbook Recipes yahoo group, submitted by Dorie
PEG’S NOTE: I served over brown rice instead of noodles.