Tender beef and carrots simmer in a savory wine sauce for an easy special-occasion supper.
tablespoon olive or vegetable oil
lb boneless beef sirloin steak, cut into 1-inch cubes
large onion, coarsely chopped (1 cup)
teaspoons finely chopped garlic
cups ready-to-eat baby-cut carrots
cup red wine or tomato juice
can (10 3/4 oz) condensed golden mushroom soup
cups uncooked extra-wide egg noodles (8 oz)
tablespoon chopped fresh parsley
Heat oven to 350°F. In 10-inch skillet, heat oil over medium-high heat. Add beef, onion and garlic; sprinkle with pepper. Cook 5 to 8 minutes, stirring occasionally, until beef is brown and onion is translucent. Stir in carrots, wine and soup. Spoon mixture into ungreased 1 1/2-quart casserole.
Cover; bake about 1 hour or until beef and carrots are tender when pierced with fork. Remove from oven; keep covered.
Meanwhile, cook and drain noodles as directed on package. Place noodles on serving platter; ladle beef mixture over top. Sprinkle with parsley.
For extra richness, stir 2 tablespoons melted butter into the hot cooked noodles.
If your family likes mushrooms, add 1 cup of sliced mushrooms when cooking the beef mixture.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choices:3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.