Sue O'Connor
Tequesta, Florida
Beef Burgundy in 30 minutes? With the help of instant rice and a hearty steak soup, dinner's ready in no time.
Weeknight Beef Burgundy
- Prep Time 30 min
- Total 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
Instructions
-
Step1Cook rice in water as directed on package.
-
Step2Meanwhile, 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.
-
Step3Stir in both cans of soup. Reduce heat to low; cook, stirring occasionally, until thoroughly heated.
-
Step4In 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
460
Calories
16g
Total Fat
14g
Protein
69g
Total Carbohydrate
5g
Sugars
Nutrition Facts
Serving Size: 1 3/4 Cups
- Calories
- 460
- Calories from Fat
- 140
- Total Fat
- 16g
- 25%
- Saturated Fat
- 9g
- 45%
- Cholesterol
- 45mg
- 15%
- Sodium
- 1530mg
- 64%
- Total Carbohydrate
- 69g
- 23%
- Dietary Fiber
- 5g
- 20%
- Sugars
- 5g
- Protein
- 14g
% 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
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