Beef Burgundy

Got this one from a magazine, by Pillsbury. It tastes great! The picture that was with this recipe, didn’t look like my own though, the gravy that is.Mine was thicker than what was picture. They probably used the wine when I used tomato juice. No biggie, it’s still great, nice & tender. I have No leftovers from this either, so the kids gobbled it down! 🙂

1 tablespoon olive or vegetable oil
1 lb boneless beef sirloin steak, cut into 1-inch cubes
1 large onion, coarsely chopped (1 cup)
2 teaspoons finely chopped garlic
1/2 teaspoon pepper
2 cups ready-to-eat baby-cut carrots
1/4 cup red wine or tomato juice
1 can (10 3/4 oz) condensed golden mushroom soup (I just had regular mushroom soup,)
5 cups uncooked extra-wide egg noodles (8 oz)
1 tablespoon chopped fresh parsley

1. Heat oven to 350°F. In 10-inch skillet, heat oil over medium-high heat. Add beef, onion and garlic; sprinkle with pepper. Cook 5 to 8 minutes, stirring occasionally, until beef is brown and onion is translucent. Stir in carrots, wine and soup. Spoon mixture into un-greased 1 1/2-quart casserole.
2. Cover; bake about 1 hour or until beef and carrots are tender when pierced with fork. Remove from oven; keep covered.
3. Meanwhile, cook and drain noodles as directed on package. Place noodles on serving platter; ladle beef mixture over top. Sprinkle with parsley.