Garlic orange beef
3 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Vegetable oil, divided |
| 1 | pounds | Boneless beef sirloin steak, thinly sliced |
| 1 | medium | Onion, chopped |
| 1 | each | Clove garlic, minced |
| 1 | teaspoon | Orange peel cut into 1 inch long strips |
| 10 | cans | Beefy mushroom soup |
| ⅓ | cup | Water |
| ¼ | cup | Tomato paste |
| ¼ | cup | Orange juice |
| 2 | tablespoons | Molasses |
| ⅛ | teaspoon | Pepper |
| Hot cooked noodles | ||
Directions
In skillet, using 2 tbsp oil, cook the beef until it changes color, stirring often. Reduce heat. Set aside beef. Add remaining oil, onion, garlic, and orange peel and cook for about three minutes.
Stir in soup, water, tomato paste ,orange juice, molasses and pepper.
Heat to boiling. Reduce heat to low and simmer for about 8 minutes.
Add beef and continue to cook for another 6-7 minutes, stirring occasionally. Serve over hot cooked noodles. Makes 3-½ cups or 4 servings. Origin: Campbell's 75th Anniversary Cookbook. Shared by: Sharon Stevens, July/95.
Submitted By SHARON STEVENS On 07-30-95