Quick Beef Bourguignonne

Quick Beef Bourguignonne
Beatriz da Costa

Serves 4
preparation
20
minutes
cooking
20
minutes

Ingredients

1
tablespoon
olive oil
1 1/4
pounds
sirloin steak, cut into 1-inch pieces
kosher salt and pepper
1
10-ounce package sliced mushrooms
1
16-ounce package frozen pearl onions
2
cups
red wine
1
10.75-ounce can Campbell’s Golden Mushroom soup
1/2
cup
flat-leaf parsley, chopped (optional)

Directions

  1. Heat the oil in a large saucepan over medium-high heat.
  2. Season the steak with ½ teaspoon salt and ¼ teaspoon pepper and cook until browned, about 5 minutes. Transfer to a bowl and set aside.
  3. Add the mushrooms and onions to the pan and cook until the liquid has evaporated.
  4. Add the wine and simmer until reduced by half, 5 to 6 minutes.
  5. Stir in the soup and ¼ cup water and bring to a boil.
  6. Add the steak and the juices from the bowl and simmer, 2 minutes. Divide into individual bowls and sprinkle with the parsley, if using.
Tracey Morris
January 2008

Nutritional Information

  • Per Serving
  • Calories From Fat 22 %
  • Fat 13 g
  • Sat Fat 3 g
  • Cholesterol 91 mg
  • Sodium 922 mg
  • Carbohydrate 42 g
  • Fiber 7 g
  • Sugar 3 g
  • Protein 34 g
What does this mean? See Nutrition 101.