Herbed Beef and Vegetable Skillet
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A bed of noodles topped with a savory beef and vegetable mixture that takes just 30 minutes from start to finish - this recipe is a mom's best friend.
Ingredients
- 1 boneless beef sirloin steak or boneless beef top round steak, 3/4-inch thick (about 1 pound), cut into very thin strips
- 2 tbsp. vegetable oil or canola oil
- 3 medium carrots, thinly sliced (about 1 1/2 cups)
- 1 medium onion, chopped (about 1/2 cup)
- 2 cloves garlic, minced
- 1/2 tsp. dried thyme leaves, crushed
- 1 can (10 3/4 ounces) Campbell's® Condensed Golden Mushroom Soup
- 1/4 cup water
- 2 tsp. Worcestershire sauce
- 1/8 tsp. ground black pepper
- Hot cooked noodles
- Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned, stirring often. Remove the beef from the skillet.
- Add the remaining oil to the skillet and heat over medium heat. Add the carrots, onion, garlic and thyme and cook until the carrots are tender-crisp, stirring often.
- Stir the soup, water, Worcestershire and black pepper in the skillet. Return the beef to the skillet and cook until the beef is cooked through. Serve the beef mixture over the noodles.
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