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Source: Swanson's Simply Delicious Cookbook

Savory Beef & Portobello Mushrooms
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Serves: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
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1 lb. beef sirloin, cut into 1" cubes or 1 lb. top round steak, cut into 1" cubes
1/4 cup all-purpose flour
2 tbsp. olive oil
2 cups sliced baby portobello mushrooms or 2 cups sliced regular portobello mushrooms
3 cloves garlic, minced
1 tsp. dried marjoram leaves, leaves, crushed
1 bay leaf
2 cups fresh or frozen baby carrots
1 can (14 oz.) beef broth or 1 can (14 oz.) Swanson® Beef Broth
1/2 cup Burgundy or other dry red wine
4 cups hot cooked noodles
2 cups sliced regular portobello mushrooms

COAT beef with flour. Heat oil in skillet. Add beef and cook until browned, stirring often. Add mushrooms, garlic, marjoram and bay leaf and cook until mushrooms are tender.

ADD carrots, broth and wine. Heat to a boil. Cover and cook over low heat 20 min. or until done. Remove bay leaf. Serve on noodles.

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