- 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
- 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 large nonstick skillet 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. Yield: 4 servings.
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Portobello Burgundy Beef
"Family loved it"
"Very nice weeknight meal. I served it on Valentine's day over heart-shaped pasta. My husband thought it was great. I used the extra broth instead of wine, and it still had plenty of flavor."
"delicious - my husband made this one and loves it - says it's a "keeper""
"The flavor was very good but the meat was a little tough. Next time I'll use another cut of meat."
"Flavor was very good, and the portion size is nice. My only complaint is that the round steak was a little bit tough. I may try swapping out the cut of meat next time."