Herbed Beef & Vegetable Skillet
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.
Ingredients
1 pound boneless beef sirloin steak, 3/4-inch thick, cut into very thin strips
2 tablespoons vegetable oilor canola oil
3 medium carrot, thinly sliced (about 1 1/2 cups)
1 medium onion, chopped (about 1/2 cup)
2 cloves garlic, minced
0.5 teaspoon dried thyme, crushed
1 can (10 3/4 ounces) Campbell’s® Condensed Golden Mushroom Soup
0.25 cup water
2 teaspoons Worcestershire sauce
0.125 teaspoon black pepper
4 cups Hot cooked noodles
2 tablespoons vegetable oilor canola oil
3 medium carrot, thinly sliced (about 1 1/2 cups)
1 medium onion, chopped (about 1/2 cup)
2 cloves garlic, minced
0.5 teaspoon dried thyme, crushed
1 can (10 3/4 ounces) Campbell’s® Condensed Golden Mushroom Soup
0.25 cup water
2 teaspoons Worcestershire sauce
0.125 teaspoon black pepper
4 cups Hot cooked noodles
Instructions
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.
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.
Herbed Beef & Vegetable Skillet
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.
Directions
Print
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.
Ingredients
1 pound boneless beef sirloin steak, 3/4-inch thick, cut into very thin strips2 tablespoons vegetable oilor canola oil3 medium carrot, thinly sliced (about 1 1/2 cups)1 medium onion, chopped (about 1/2 cup)2 cloves garlic, minced0.5 teaspoon dried thyme, crushed1 can (10 3/4 ounces) Campbell’s® Condensed Golden Mushroom Soup0.25 cup water2 teaspoons Worcestershire sauce0.125 teaspoon black pepper4 cups Hot cooked noodles
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