Portobello Burgundy Beef

• 1/4 cup plus 1 tablespoon all-purpose flour, divided
• 1 teaspoon dried marjoram, divided
• 1/2 teaspoon salt, divided
• 1 beef top round steak (1 pound), cut into 1/2-inch cubes
• 1 tablespoon olive oil
• 2 cups sliced baby portobello mushrooms
• 3 garlic cloves, minced
• 3 medium carrots, cut into 1/2-inch slices
• 1 can (14-1/2 ounces) reduced-sodium beef broth, divided
• 1/2 cup Burgundy wine or additional reduced-sodium beef broth
• 1 bay leaf
• 4 cups cooked egg noodles

1. Place 1/4 cup flour, 1/2 teaspoon marjoram and 1/4 teaspoon salt in a large resealable plastic bag. Add beef, a few pieces at a time, and shake to coat. In a
2. coated with cooking spray, brown beef in oil.
3. Add mushrooms and garlic; saute until mushrooms are tender. Stir in the carrots, 1-1/2 cups broth, wine, bay leaf, remaining marjoram and salt. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until beef and carrots are tender.
4. Combine remaining flour and broth; stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard bay leaf. Serve with noodles.

flour, marjoram, salt, beef, olive oil, baby portobello mushrooms, garlic, carrots, beef broth, wine, bay leaf, egg noodles

Taken from www.tasteofhome.com/recipes/portobello-burgundy-beef/ (may not work)