Quick Beef Bourguignonne

quickbeefbourguignonne
Photo by Beatriz da Costa
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  • Serves 4
  • Hands-On Time
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 525 calories
    • Calories 22 calories from fat
    • Fat 13 g
    • Sat Fat 3 g
    • Cholesterol 91 mg
    • Sodium 922 mg
    • Protein 34 g
    • Carbohydrate 42 g
    • Sugar 3 g
    • Fiber 7 g

Ingredients

  1. Check 1tablespoon olive oil
  2. Check 1 1/4pounds sirloin steak, cut into 1-inch pieces
  3. Check kosher salt and pepper
  4. Check 1 10-ounce package sliced mushrooms
  5. Check 1 16-ounce package frozen pearl onions
  6. Check 2cups red wine
  7. Check 1 10.75-ounce can Campbell’s Golden Mushroom soup
  8. Check 1/2cup 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.