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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Servings 6

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( 8 ) Ratings

8 Ratings

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Bake-Off® Contest 41, 2004

Sue O'Connor

Tequesta, Florida

ingredients 11
Prep Time 30 min
Total Time 30 min

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

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Directions

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.