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Weeknight Beef Burgundy

(8)
  1 reviews
  • 30 min prep time
  • 30 min total time
  • 11 ingredients
  • 6 servings
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Beef Burgundy in 30 minutes? With the help of instant rice and a hearty steak soup, dinner's ready in no time.

Bake-Off® Contest 41, 2004
Sue O'Connor
Tequesta, Florida

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

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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 3/4 Cups
Calories
460
Calories from Fat
140
% Daily Value
Total Fat
16g
25%
Saturated Fat
9g
45%
Cholesterol
45mg
15%
Sodium
1530mg
64%
Total Carbohydrate
69g
23%
Dietary Fiber
5g
20%
Sugars
5g
5%
Protein
14g
14%
% Daily Value*:
Vitamin A
280%
280%
Vitamin C
15%
15%
Calcium
8%
8%
Iron
25%
25%
Exchanges:
3 Starch; 1 Other Carbohydrate; 1 Vegetable; 1/2 Lean Meat; 2 1/2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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