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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Beef Bourguignon (Quick Version) Recipe

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This recipe for Beef Bourguignon (Quick Version) is from Recipes Made With Love: Comforting for Generations, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tablespoon olive oil
1 1/4 pounds sirloin steak, cut into 1 inch pieces
kosher salt and pepper
10 ounces of sliced mushrooms
16 ounces of frozen pearl onions
2 cups red wine
1 can Campbell's Golden Mushroom Soup
1/2 cup flat leaf parsley chopped (optional)
Directions:
Directions:
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 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 bowls and sprinkle with parsley, if desired.
Personal Notes:
Personal Notes:
Serve with crusty french bread to soak up the extra juice.

 

 

 

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