Quick Beef Bourguignonne

Here's a quick version of Beef Bourguignonne (I wonder what the original spelling of this dish is!) from Real Simple.

By using a secret weapon - canned mushroom soup - you can omit complex seasonings and leapfrog over the hours-long reduction process.


Serves 4
Hands-on Time: 20m
Total Time: 20m

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)

Directions

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.

Tip

Beef Bourguignonne's flavor improves with time. Make it 1 or 2 days ahead of time, then cover and refrigerate it.

Nutritional Information

Calories 525; Calories From Fat 22%; Fat 13g; Sat Fat 3g; Cholesterol 91mg; Sodium 922mg; Carbohydrate 42g; Fiber 7g; Sugar 3g; Protein 34g