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Quick Beef Bourguignonne

Quick Beef Bourguignonne
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Serves 4| Hands-On Time: | Total Time:



  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.
By February, 2008

Nutritional Information

  • Per Serving
  • Calories 525Calories From Fat 22%
  • Fat 13g
  • Sat Fat 3g
  • Cholesterol 91mg
  • Sodium 922mg
  • Carbohydrate 42g
  • Fiber 7g
  • Sugar 3g
  • Protein 34g
What does this mean? See Nutrition 101 .

Quick Tip

The stew can be refrigerated for up to 3 days or frozen for to 3 months.

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