A bed of noodles topped with a savory beef and vegetable mixture that takes just 30 minutes from start to finish – this recipe is a mom’s best friend.
Herbed Beef & Vegetable Skillet:
1 boneless beef sirloin steak
boneless beef top round steak , 3/4-inch thick (about 1 pound), cut into very thin strips
2 tablespoon vegetable oil
3 medium carrot , thinly sliced (about 1 1/2 cups)
1 medium onion , chopped (about 1/2 cup)
2 clove garlic , minced
1/2 teaspoon dried thyme leaves , crushed
1 can (10 3/4 ounces) Campbell’s® Condensed Golden Mushroom Soup
1/4 cup water
2 teaspoon Worcestershire sauce
1/9 teaspoon ground black pepper
Hot cooked noodles
Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned, stirring often. Remove the beef from the skillet.
Add the remaining oil to the skillet and heat over medium heat. Add the carrots, onion, garlic and thyme and cook until the carrots are tender-crisp, stirring often.
Stir the soup, water, Worcestershire and black pepper in the skillet. Return the beef to the skillet and cook until the beef is cooked through. Serve the beef mixture over the noodles.
article courtesy of KitchenDaily.com