It's time for another week of Bargain Meals! Erin over at $5 Dinners (a great read!) is hosting a gathering of bloggers all over the internet, creating frugal meals straight from the sales circulars of their favorite stores. Check it out for even more inspiration. I contribute every week for the current sales at Publix, which run from Wednesday to the following Tuesday. Keep in mind that you do not need to purchase two of a product to get the buy one get one price. Publix marks down their products to half price for the BOGO deals.
Items on sale that can be used in this meal:
Ronzoni Pasta, 12-16 oz., $1.39 BOGO
-$1/2 Ronzoni Products RP 8/02 (exp 10/12)
Final Price: 19¢
Eat Smart Vegetables, 10-12 oz., $1 ea (carrots)
Swanson Broth, 32 oz., $2.59 BOGO
-$1/2 Swanson Broth Cartons SS 9/27
-.50/2 Swanson Broth Cartons SS 9/27
-.50/1 Swanson Broth SS 9/27
-.40/1 Swanson Broth SS 9/27
Final Price: .29 - 1.05 ea
Baby Portobello Mushrooms, 8 oz., $1.69 ea
Savory Beef & Portobello Mushrooms
- 1 pound boneless beef sirloin steak OR beef top round steak, cut into 1-inch cubes
- 1/4 cup all-purpose flour
- 2 tablespoons olive oil
- 2 cups thinly sliced baby portobello mushrooms
- 3 cloves garlic, minced
- 1 teaspoon dried marjoram leaves, crushed
- 1 bay leaf
- 2 cups Swanson® Beef Broth
- 1/2 cup Burgundy wine OR other dry red wine
- 2 cups fresh or frozen whole baby carrots
- 8 to 12-ounce package noodles, cooked and drained
Season the beef as desired. Coat the beef with the flour.
Heat the oil in a 12-inch skillet over medium-high heat. Add the beef and cook until it's well browned, stirring often. Pour off any fat.
Add the mushrooms, garlic, marjoram and bay leaf to the skillet and cook until the mushrooms are tender.
Stir the broth and wine in the skillet. Add the carrots and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the beef is cooked through and the carrots are tender. Discard the bay leaf. Serve the beef mixture over the noodles.