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Categories:
flour marjoram salt beef olive oil baby portobello mushrooms garlic carrots beef broth wine bay leaf egg noodles
Viewed: 51 - Published at: 4 years agoIngredients
- 1/4 cup plus 1 tablespoon all-purpose flour, divided
- 1 teaspoon dried marjoram, divided
- 1/2 teaspoon salt, divided
- 1 beef top round steak (1 pound), cut into 1/2-inch cubes
- 1 tablespoon olive oil
- 2 cups sliced baby portobello mushrooms
- 3 garlic cloves, minced
- 3 medium carrots, cut into 1/2-inch slices
- 1 can (14-1/2 ounces) reduced-sodium beef broth, divided
- 1/2 cup Burgundy wine or additional reduced-sodium beef broth
- 1 bay leaf
- 4 cups cooked egg noodles
Method
- Place 1/4 cup flour, 1/2 teaspoon marjoram and 1/4 teaspoon salt in a large resealable plastic bag. Add beef, a few pieces at a time, and shake to coat. In a
- coated with cooking spray, brown beef in oil.
- Add mushrooms and garlic; saute until mushrooms are tender. Stir in the carrots, 1-1/2 cups broth, wine, bay leaf, remaining marjoram and salt. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until beef and carrots are tender.
- Combine remaining flour and broth; stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard bay leaf. Serve with noodles.
