Bake-Off® Contest 41, 2004
Tequesta, Florida

Weeknight Beef Burgundy

Beef Burgundy in 30 minutes? With the help of instant rice and a hearty steak soup, dinner's ready in no time.

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1 reviews.
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  • prep time 30 min
  • total time 30 min
  • ingredients 11
  • servings 6
 

Ingredients

Rice

3
cups uncooked instant white rice
3
cups water

Beef Burgundy

6
tablespoons butter or margarine
1 1/2
cups (4 oz.) sliced fresh mushrooms
1/2
cup chopped onion (1 medium)
1/3
cup finely chopped fresh parsley
2
cans (18.8 oz each) Progresso™ Rich & Hearty sirloin steak & vegetables soup
2/3
cup dry red wine
2 1/2
tablespoons cornstarch
1/8
teaspoon pepper
1
(14.5-oz.) can sliced carrots, drained

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Cook rice in water as directed on package.
  • 2 Meanwhile, in 12-inch nonstick skillet, melt 6 tablespoons butter over medium-high heat. Add mushrooms, onion and parsley; cook 7 to 10 minutes, stirring frequently, until vegetables are tender.
  • 3 Stir in both cans of soup. Reduce heat to low; cook, stirring occasionally, until thoroughly heated.
  • 4 In small bowl, mix wine, cornstarch and pepper until smooth. Increase heat to high; stir wine mixture into vegetables, cooking and stirring until mixture boils. Reduce heat to medium; cook about 1 minute, stirring constantly, until mixture thickens slightly. Add carrots; cook 1 to 2 minutes, stirring frequently, until mixture is well blended and hot. Serve over rice.
  • 1 Cook rice in water as directed on package.
  • 2 Meanwhile, in 12-inch nonstick skillet, melt 6 tablespoons butter over medium-high heat. Add mushrooms, onion and parsley; cook 7 to 10 minutes, stirring frequently, until vegetables are tender.
  • 3 Stir in both cans of soup. Reduce heat to low; cook, stirring occasionally, until thoroughly heated.
  • 4 In small bowl, mix wine, cornstarch and pepper until smooth. Increase heat to high; stir wine mixture into vegetables, cooking and stirring until mixture boils. Reduce heat to medium; cook about 1 minute, stirring constantly, until mixture thickens slightly. Add carrots; cook 1 to 2 minutes, stirring frequently, until mixture is well blended and hot. Serve over rice.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 3/4 Cups
Calories
460
(
Calories from Fat
140),
% Daily Value
Total Fat
16g
16%
(Saturated Fat
9g,
9%
),
Cholesterol
45mg
45%;
Sodium
1530mg
1530%;
Total Carbohydrate
69g
69%
(Dietary Fiber
5g
5%
  Sugars
5g
5%
),
Protein
14g
14%
;
% Daily Value*:
Vitamin A
280%;
Vitamin C
15%;
Calcium
8%;
Iron
25%;
Exchanges:
3 Starch; 1 Other Carbohydrate; 1 Vegetable; 1/2 Lean Meat; 2 1/2 Fat;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.