Burgundy Beef from Campbell's

Ingredients

• 1.5 cups baby carrots whole frozen
• 1 pound beef sirloin steak boneless cut into 1-inch pieces
• 1 tablespoon butter 
• 6 ounces extra wide egg noodles cooked drained
• 4 servings parsley fresh chopped
• 0.1 teaspoon garlic powder 
• 10.5 ounce campbell's® mushroom gravy canned
• 0.5 cup onions whole white frozen
• 0.3 cup tomato paste 
• 0.3 cup burgundy wine dry red

Equipment

• frying pan

Directions

1. Heat the butter in a 12-inch skillet over medium-high heat.
2. Add the beef and cook until well browned, stirring often.
3. Pour off any fat.
4. Stir the gravy, carrots, onions, tomato paste, wine and garlic powder in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the beef is cooked through.
5. Serve the beef mixture over the noodles.
6. Sprinkle with the parsley.