Cooking Directions

• Heat the butter in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned, stirring often.  Pour off any fat.
• 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.  Serve the beef mixture over the noodles.  Sprinkle with the parsley.

Ingredients

• 1 tablespoon butter
• 1 pound boneless beef sirloin steak, 3/4-inch thick (about 1 steak), cut into 1-inch pieces
• 1 can (10 1/2 ounces) Campbell’s® Mushroom Gravy
• 1.5 cups frozen baby carrots
• 0.5 cup frozen pearl onions
• 0.25 cup tomato paste
• 0.25 cup burgundy wineor other dry red wine
• 0.125 teaspoon garlic powder
• 8 ounces (about 4 cups) medium egg noodles, cooked and drained
• 1 tablespoon chopped fresh parsley