Took much longer to reduce the wine than 5 to 6 minutes as recipe states. Flavor was good but could have used less wine. Watch cooking the steak too long. Mine turned out a little tough. Was tasty but I probably would not make this again because of the cost of ingredients and the time.
Quick Beef Bourguignonne
Photo: Beatriz Da Costa
Yield: Makes 4 servings
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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
- 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)
- 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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