Friday, May 21, 2010

Friday - Quick Beef Bourguignonne 5/28

found at

· 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)

1. 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.
2. 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.
3. 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.
4. Divide into individual bowls and sprinkle with the parsley, if using.

Nutritional Information:
· Per Serving
· Calories 525 Calories From Fat 22%
· Fat 13g
· Sat Fat 3g
· Cholesterol 91mg
· Sodium 922mg
· Carbohydrate 42g
· Fiber 7g
· Sugar 3g
· Protein 34g

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