PORTOBELLO BURGUNDY BEEF

Portobello Burgundy Beef image

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 4 servings.

Number Of Ingredients 12

1/4 cup plus 1 tablespoon 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

Steps:

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. , 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., 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.

Nutrition Facts :