Quick Beef Bourguignonne
Quick Beef BourguignonneThis is from a recent Real Simple issue. I've made this several times since and it is REALLY yummy and takes no time at all. I've served it alone and with mashed potatoes (I really cheated and used instant mash potatoes the last time I made it when we had company come over. They thought I had been cooking this all day lon
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 Campbellýs Golden Mushroom soup
1/2 cup flat-leaf parsley, chopped (optional)
Heat the oil in a large saucepan over medium-high heat.
Season the steak with 1/2 teaspoon salt and 1/4 teaspoon pepper and cook until browned, about 5 minutes. Transfer the steak to a bowl and set aside.
Add the mushrooms and onions to the pan and cook until the liquid has evaporated. Add the wine and simmer until reduced by half, 5 to 6 minutes. Stir in the soup and 1/4 cup water and bring to a boil. Add the steak and juices from the bowl and simmer, 2 minutes.
Divide into individual bowls and sprinkle with the parsley, if using.
Labels: recipes dinner
posted by prentiss @ 9/25/2008 09:20:00 AM
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