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Ingredients

• 1 lb.  boneless beef sirloin steak or beef top round steak, cut into 1-inch cubes
• 1/4 cup  all-purpose flour
• 2 tbsp.  olive oil
• 2 cups  thinly sliced baby portobello mushrooms or 2 regular portobello mushrooms, thinly sliced
• 3 cloves  garlic, minced
• 1 tsp.  dried marjoram leaves, crushed
• 1   bay leaf
• 2 cups  Swanson® Beef Broth (Regular, 50% Less Sodium or Certified Organic)
• 1/2 cup  Burgundy wine or dry red wine
• 2 cups  fresh or frozen whole baby carrots
• 1/2   of a 12-ounce package egg noodles (about 4 cups), cooked and drained

Description

Served Over Hot Noodles, This Mouthwatering Dish Features Tender Beef, Carrots And Mushrooms That Simmer In A Flavorful Mixture Of Beef Stock And Red Wine.

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