Savory Beef & Portobello Mushrooms

Savory Beef & Portobello Mushrooms

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  • Prep Time


  • Total Time


  • Servings



  • Ingredients:

  • 1

    boneless beef sirloin steak or top round steak (about 1 pound), cut into 1-inch cubes

  • ¼

    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 or Swanson® Beef Stock

  • ½

    cup Burgundy wine or other dry red wine

  • 2

    cups fresh or frozen whole baby-cut carrots

  • 4

    cups medium egg noodles, cooked according to package directions


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. Recipe tips: • Cooking Basics: True “baby” carrots are a seasonal vegetable available in spring and early summer and are sold in bunches with the green tops left on. They can usually be found in upscale grocery stores or farmers’ markets. “Baby-cut” carrots are mature carrots that have been peeled and cut into small carrot-shaped pieces. They are widely available year round in the produce section of most grocery stores.


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