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Quick Beef Bourguignonne

Photo: Beatriz Da Costa
Prep time 20 mins
Yield Makes 4 servings


  • 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)

Nutrition Information

  • calories 525
  • caloriesfromfat 22 %
  • fat 13 g
  • satfat 3 g
  • cholesterol 91 mg
  • sodium 922 mg
  • carbohydrate 42 g
  • fiber 7 g
  • sugars 3 g
  • protein 34 g

How to Make It

  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.

    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.