Beef And Vegtable Skillet

1 boneless beef sirloin steak or boneless beef top round steak, 3/4-inch thick (about 1 pound), cut into very thin strips

2 tablespoons vegetable oil or canola oil

3 medium carrots, thinly sliced (about 1 1/2 cups)

1 medium onion, chopped (about 1/2 cup)

2 cloves garlic, minced

1/2 teaspoon dried thyme leaves, crushed

1 can (10 3/4 ounces) Condensed Golden Mushroom Soup

1/4 cup water

2 teaspoons Worcestershire sauce

1/8 teaspoon ground black pepper

Hot cooked noodles

• Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat.  Add the beef and cook until well browned, stirring often. Remove the beef from the skillet.
• Add the remaining oil to the skillet and heat over medium heat. Add the carrots, onion, garlic and thyme and cook until the carrots are tender-crisp, stirring often.
• Stir the soup, water, Worcestershire and black pepper in the skillet.  Return the beef to the skillet and cook until the beef is cooked through.  Serve the beef mixture over the noodles.