Weeknight Beef Burgundy Recipe

Weeknight Beef Burgundy Recipe

  • Rice:
  • 3 cups uncooked instant white rice
  • 3 cups water
  • Beef Burgundy:
  • 6 tablespoons butter or margarine
  • 1 1/2 cups sliced fresh mushrooms
  • 1/2 cup chopped onion
  • 1/3 cup finely chopped fresh parsley
  • 2 (18.8 ounce) cans 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 ounce) can sliced carrots, drained
  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.
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