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Prep 20min
Total1hr20min
Ingredients10
Servings4
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Ingredients
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
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Steps
1
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.
2
Cover; bake about 1 hour or until beef and carrots are tender when pierced with fork. Remove from oven; keep covered.
3
Meanwhile, cook and drain noodles as directed on package. Place noodles on serving platter; ladle beef mixture over top. Sprinkle with parsley.
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For extra richness, stir 2 tablespoons melted butter into the hot cooked noodles.
If your family likes mushrooms, add 1 cup of sliced mushrooms when cooking the beef mixture.
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