Weeknight Beef Burgundy

(8)
  1 reviews
  • 30 min prep time
  • 30 min total time
  • 11 ingredients
  • 6 servings

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

Directions

  1. 1 Cook rice in water as directed on package.
  2. 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. 3 Stir in both cans of soup. Reduce heat to low; cook, stirring occasionally, until thoroughly heated.
  4. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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