- 1 beef sirloin steak or top round steak, cut into 1-inch pieces (about 1 pound)
- 0.5 cup Burgundy or other dry red wine
- 1.75 cup Swanson® Beef Broth or Swanson® Beef Stock
- 2 cup fresh or frozen whole baby carrots
- 1 tsp dried thyme leaves, crushed
- 6 Ounce (about 2 cups) sliced mushrooms
- 0.25 tsp ground black pepper
- 0.125 tsp dried parsley flakes
- 1 clove garlic, minced
- 1 medium onion, chopped (about 1/2 cup)
- 1 Tbsp olive oil
- 0.25 cup all-purpose flour
- 1 cup orzo pasta, cooked according to package directions (about 2 2/3 cups)
1. Coat the beef with the flour.
2. Heat the oil in a 10-inch skillet over medium-high heat. Add the beef and cook until it's well browned, stirring often. Add the onion, garlic, parsley, black pepper, mushrooms and thyme and cook until the mushrooms are tender.
3. Stir the carrots, broth and wine in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the beef is cooked through. Serve the beef mixture over the orzo.
Cooking Basics: True "baby" carrots are a seasonal vegetable available in spring and early summer and are sold in bunches with the green tops left on. They can usually be found in upscale grocery stores or farmers' markets. "Baby-cut" carrots are mature carrots that have been peeled and cut into small carrot-shaped pieces. They are widely available year round in the produce section of most grocery stores.