91
Gluten Free Beef with Cream of Mushroom Soup
Prep time
Cook time
Total time
Gluten Free Beef with Cream of Mushroom Soup
Author: Jan Withington
Recipe type: Main
Serves: 4
Ingredients
- 2 rib eye steaks, trimmed and cut into bite pieces
- 2 boxes (12 oz) Pacific Cream of Mushroom Condensed Soup - gluten free
- ½ cup milk
- McCormick Paprika - gluten free
- 3 garlic cloves, minced
- 1 teaspoon dried thyme McCormick - gluten free
- salt and pepper
- olive oil
- fresh parsley, chopped for garnish
- 1 package jovial inherently good traditional egg pasta - gluten free
Instructions
- Cook the pasta according to package directions.
- Drizzle olive oil over beef. Season with salt, pepper, paprika, thyme and garlic. Heat a large pan and add some olive oil. Cook beef about 3 to 4 minutes until done, set aside.On the same pan add the mushroom soup and milk. Season with salt and pepper. Let it boil a little bit then add the beef back. Simmer for a couple of minutes. Serve with pasta.
