Cooking Directions

• Season the beef as desired.  Coat the beef with the flour.
• Heat the oil in a 4-quart saucepan over medium-high heat. Add the beef and cook until well browned, stirring often. Add the onion, garlic, parsley, mushrooms and thyme and cook until the mushrooms are tender.
• Stir the carrots, broth and wine in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the beef is cooked through. Season to taste.  Serve the beef mixture over the orzo.

Ingredients

• 1 pound boneless beef sirloin steak or top round steak, cut into 1-inch pieces
• 0.25 cup all-purpose flour
• 1 tablespoon olive oil
• 1 medium onion, chopped (about 1/2 cup)
• 2 cloves garlic, minced
• 0.125 teaspoon dried parsley flakes
• 6 ounces sliced mushrooms (about 2 cups)
• 1 teaspoon dried thyme, crushed
• 2 cups fresh or frozen baby carrots
• 1.75 cups Swanson® Beef Broth
• 0.5 cup Burgundy or other dry red wine
• 8 ounces (about 1 cup) orzo pasta, cooked and drained (about 2 1/2 cups cooked)