Burgundy Beef

from Campbell's Kitchen

Ingredients

1 tablespoon butter

1 boneless beef sirloin steak, 3/4-inch thick (about 1 pound), cut into 1-inch pieces

1 can (10 1/2 ounces) Campbell's® Mushroom Gravy

1 1/2 cups frozen whole baby carrots

1/2 cup frozen whole small white onions

1/4 cup tomato paste

1/4 cup Burgundy wine or other dry red wine

1/8 teaspoon garlic powder

1/2 of a 12-ounce package medium egg noodles (about 4 cups), cooked and drained

Chopped fresh parsley

• Heat the butter in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned, stirring often.  Pour off any fat.
• 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.

RECIPE TIPS

• Flavor Variation: For Mushroom Beef, use 1 tablespoon Worcestershire sauce instead of the wine.