Quick Beef Bourguignonne

Photo: Beatriz Da Costa
Recipe from Real Simple

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Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calories: 525
  • Calories from fat: 22%
  • Fat: 13g
  • Saturated fat: 3g
  • Cholesterol: 91mg
  • Sodium: 922mg
  • Carbohydrate: 42g
  • Fiber: 7g
  • Sugars: 3g
  • Protein: 34g

Ingredients

  • 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)

Preparation

  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.
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