Burgundy Beef
This simple but sophisticated stew features tender beef and vegetables simmered in a delectable sauce - and it's fork tender and delicious in less than 40 minutes.
Ingredients
1 tablespoon butter
1 pound boneless beef sirloin steak, 3/4-inch thick (about 1 steak), cut into 1-inch pieces
1 can (10 1/2 ounces) Campbell’s® Mushroom Gravy
1.5 cups frozen baby carrots
0.5 cup frozen pearl onions
0.25 cup tomato paste
0.25 cup burgundy wineor other dry red wine
0.125 teaspoon garlic powder
8 ounces (about 4 cups) medium egg noodles, cooked and drained
1 tablespoon chopped fresh parsley
1 pound boneless beef sirloin steak, 3/4-inch thick (about 1 steak), cut into 1-inch pieces
1 can (10 1/2 ounces) Campbell’s® Mushroom Gravy
1.5 cups frozen baby carrots
0.5 cup frozen pearl onions
0.25 cup tomato paste
0.25 cup burgundy wineor other dry red wine
0.125 teaspoon garlic powder
8 ounces (about 4 cups) medium egg noodles, cooked and drained
1 tablespoon chopped fresh parsley
Instructions
Heat the butter in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned, stirring often. Pour off any fat.
Stir the gravy, carrots, onions, tomato paste, wine and garlic powder in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the beef is cooked through. Serve the beef mixture over the noodles. Sprinkle with the parsley.
Stir the gravy, carrots, onions, tomato paste, wine and garlic powder in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the beef is cooked through. Serve the beef mixture over the noodles. Sprinkle with the parsley.
Burgundy Beef
This simple but sophisticated stew features tender beef and vegetables simmered in a delectable sauce - and it's fork tender and delicious in less than 40 minutes.
Directions
Print
Heat the butter in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned, stirring often. Pour off any fat.Stir the gravy, carrots, onions, tomato paste, wine and garlic powder in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the beef is cooked through. Serve the beef mixture over the noodles. Sprinkle with the parsley.
Ingredients
1 tablespoon butter1 pound boneless beef sirloin steak, 3/4-inch thick (about 1 steak), cut into 1-inch pieces1 can (10 1/2 ounces) Campbell’s® Mushroom Gravy1.5 cups frozen baby carrots0.5 cup frozen pearl onions0.25 cup tomato paste0.25 cup burgundy wineor other dry red wine0.125 teaspoon garlic powder8 ounces (about 4 cups) medium egg noodles, cooked and drained1 tablespoon chopped fresh parsley
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