Burgundy Beef

"How does she do it?" Dinner tonight will seem as though it took hours.

Burgundy Beef
from Campbell's Kitchen

Prep/Cook Time: 25 min.

1 lb. boneless beef sirloin steak, 3/4" thick
1 tbsp. butter OR margarine
1 can (10 1/2 oz.) Campbell's(R) Mushroom Gravy
1 1/2 cups frozen baby carrots
1/2 cup frozen whole onions
1/4 cup tomato paste
1/4 cup Burgundy wine OR other dry red wine
1/8 tsp. garlic powder
4 cups hot cooked noodles
Chopped fresh parsley

Directions:
CUT beef into 1" pieces.
HEAT butter in skillet over medium-high heat. Cook beef until browned,
stirring often.
ADD gravy, carrots, onions, tomato paste, wine and garlic powder. Heat
to a boil. Cover and cook over low heat 10 min. or until beef is done.
Serve over noodles. Garnish with parsley. Serves 4.
For Mushroom Beef: Use 1 tbsp. Worcestershire sauce instead of wine.

Kitchen Clip:
Be sure to use a tender beef cut, like sirloin, for this quick-fix
stew. Less-tender cuts like blade or round need to simmer much longer
for tender results.
Received on Tue Apr 19 19:04:42 2005