Recipe by Campbell's Kitchen
"Swanson® Beef Broth and a little red wine smooth out the savory herb and earthy flavors in this skillet simmered beef and mushroom main dish, served over orzo."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
beef sirloin steak or top round steak, cut into 1-inch pieces
dried parsley flakes
dried thyme leaves, crushed
fresh or frozen whole baby carrots
1 3/4 cups
Swanson® Beef Broth (Regular, 50% Less Sodium or Certified Organic)
Burgundy or other dry red wine
Hot cooked orzo pasta
I used a cheap cut of meat (beef stew meat) so I knew I had to simmer it a little longer than usual. For browning, I added a little butter in with the EVOO. I used a full small onion and I used baby bella mushrooms. After I'd added all the veggies and the liquids, I brought it up to a boil, covered it, and cooked it on low for a little over an hour. Before serving, I sprinkled more parsley over the top. We had this over hot buttered egg noodles with garlic lemon butter green beans on the side. This is a lot like a stroganoff without the sour cream. The kids didn't care for it but I thought it was very good. Using the stew meat didn't affect the flavor or compromise the dish at all. NOTE: I used Campbell's beef broth because that was all I had on hand.
Very disappointed, tasted bland.
I made Julia Child's recipe a few months ago which was excellent. It took all afternoon. I made this in an hour and it was really really good. I cooked it longer than the 30 minutes - maybe 45 minutes - because the sauce had not thickened in the 30 minutes called for. I didn't serve it with orzo and instead served it with fettucini alfredo.
I have to say, I was impressed with this recipe. I was a bit sceptical after reading some of the reviews, but the dish really turned out well. This is basically a 30-minute beef stew, so you get a nice hearty meal without the slow-cooker. I followed the recipe exactly, using fat-free, low-sodium broth and portabella mushrooms. After reading some of the reviews saying that this recipe was bland and after tasting the sauce, I added a little salt and pepper to wake things up a bit. Other than that, I added some cornstarch to thicken the sauce to my liking and served over Orzo pasta. Don't let the bland reviews scare you away from this one, as it really doesn't need much to make it great.
Great recipe! I made this with garlic mashed potatoes and green beans and crusty Italian bread. Hubby who NEVER eats leftovers actually requested this the next day! I also used frozen sliced mushrooms since I didn't have any fresh and it was really good.
this was yummy! I used a whole onion instead of just two tablespoons, and added two chopped stalks of celery. Also used sliced big carrots instead of baby carrots, and served with boiled new potatoes.
Yummy and easy! I served it over couscous. :)
I don't think this cut of meat can get tender enough to suit me within this cooking time. That is my reason for 4 starts. I also added some 7 pepper blend to spice it up to suit my husband's taste. Originally, I thought the sauce was a tad bland. It is a good recipe and a great starting point to play with different seasonings and flavors. I served it over orzo pasta. Thanks for the recipe and I would make this again, but with definite changes to the seasoning blend.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 105
Chili, brats, and more to feed your hungry football fans.
Cheer on your team with a little something sweet.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a simple, beefy noodle dish.
It’s Chef John’s tasty take on a classic Chicago-style beef sandwich.
A sweet tomato salad with seared beef and a creamy, aromatic horseradish sauce.