Burgundy Beef

 This simple but sophisticated stew features tender beef and vegetables simmered in a delectable sauce - and it's fork tender and delicious in less than 45 minutes.

Ingredients

    1 tablespoon butter
    1 boneless beef sirloin steak , 3/4-inch thick (about 1 pound), cut into 1-inch pieces
    1 10 1/2 ounce can Campbell's® Mushroom Gravy
    1 1/2 cups frozen whole baby carrots
    1/2 cup frozen whole small white onion
    1/4 cup tomato paste
    1/4 cup Burgundy wine or other dry red wine
    1/8 teaspoon garlic powder
    4 cups egg noodles , cooked and drained
    Chopped fresh parsley
 

Directions

1. Heat the butter 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.
2. Stir the gravy, carrots, onions, tomato paste, wine and garlic powder in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the beef is cooked through. Serve the beef mixture over the noodles. Sprinkle with the parsley.

Tip:

1. 

For Mushroom Beef, use 1 tablespoon Worcestershire sauce instead of the wine.
 

tags: Beef, Sirloin Steak, Steak, Vegetables, This simple but sophisticated stew features tender beef and vegetables simmered in a delectable sauce - and it's fork tender and delicious in less than 45 minutes., Ingredients, butter, boneless beef sirloin steak, campbell's Mushroom Gravy, frozen whole baby carrots, frozen whole small white onion, tomato paste, Burgundy wine, dry red wine, garlic powder, egg noodles, parsley, Directions.