Ingredients
The following ingredients have 4 Servings
- 1 tablespoon olive or vegetable oil
- 1 lb boneless beef sirloin steak, cut into 1-inch cubes
- 1 large onion, coarsely chopped (1 cup)
- 2 teaspoons finely chopped garlic
- 1/2 teaspoon pepper
- 2 cups ready-to-eat baby-cut carrots
- 1/4 cup red wine or tomato juice
- 1 can (10 3/4 oz) condensed golden mushroom soup
- 5 cups uncooked extra-wide egg noodles (8 oz)
- 1 tablespoon chopped fresh parsley
Instruction
- Heat oven to 350°F. In 10-inch skillet, heat oil over medium-high heat. Add beef, onion and garlic; sprinkle with pepper. Cook 5 to 8 minutes, stirring occasionally, until beef is brown and onion is translucent. Stir in carrots, wine and soup. Spoon mixture into ungreased 1 1/2-quart casserole.
- Cover; bake about 1 hour or until beef and carrots are tender when pierced with fork. Remove from oven; keep covered.
- Meanwhile, cook and drain noodles as directed on package. Place noodles on serving platter; ladle beef mixture over top. Sprinkle with parsley.
