seasoning to taste:salt, pepper, Lawry's Seasoned Salt, garlic powder
1/2-1tspBetter than Bouillon Beef flavor
110.5 oz cancondensed cream of mushroom soup
Heat the skillet over medium heat until hot. Add oil, onion, and carrots and simmer 5 minutes or until onion is translucent.
Add beef and season it to taste with dry seasonings, Worcestershire sauce, and Better than Bouillon. Let the beef cook until done, about 7 minutes.
Once the meat is browned, add the soup and 1 tablespoon of water. Combine ingredients and simmer 5 minutes or until done.
Serve over rice or pasta (such as spirals). Refrigerate leftovers and enjoy the next day.
I often cook with Lawry's Seasoned Salt and Better than Bouillon Beef (and Chicken) Base. Feel free to substitute according to what you like and what's available in your area.I use a small food processor to chop the carrots to get the size and texture I want. If you don't have a food processor, you can chop the carrots by hand.If you want to make this gluten free, you'll need to use gluten-free cream of mushroom soup. You can find it in specialty grocery stores now, but the consistency won't be the same as the Campbell's version we all grew up with. For that reason, I still use Campbell's condensed soups. It's my one big cheat, but thankfully there's not enough gluten to give me troubles.