Monday, February 23, 2009

Quick Beef Bourguignonne

Fake It, Don't Make It from the magazine Real Simple features a reader's quick take on a classic recipe. I have tried several fake it recipes that I love and this month's Quick Beef Bourguignonne submitted by Tracey Morris looked interesting. I have never made the real thing but it looked easy to put together, hearty, and just plain good. The flavor of this dish is fantastic especially considering the small list of ingredients and that it cooks in about 20 minutes. The wine gives richness and depth and the soup provides the flavor and consistency of a gravy that has slow simmered for a couple of hours.

I hate mushrooms but included them for my husband and I don't think it's really beef bourguignonne without them. I say I hate them, but I found myself eating them. A testament to the good flavor in this recipe A couple of changes I will make next time; 1) I would have like the meat to have a little more flavor and may sprinkle with garlic powder and 2) I didn't care for the pearl onions and will try slicing some onions and sauteing with the mushrooms until soft instead. This was really a super quick dish that tasted much fancier than it was.

Quick Beef Bourguignonne
from Tracey Morris as published in Real Simple

1 tablespoon olive oil
1 1/4 pounds sirloin steak, cut into 1-inch pieces
salt and pepper
1 10-ounce package sliced mushrooms
1 16-ounce package frozen pearl onions
2 cups red wine
1 10.75-ounce can Campbell's Golden Mushroom soup
1/2 cup flat-leaf parsley, chopped

Heat the oil in a large saucepan over medium-high heat. Season the steak with 1/2 teaspoon salt and 1/4 teaspoon pepper and cook until browned, about 5 minutes. Transfer the steak to a bowl and set aside.

Add the mushrooms and onions to the pan and cook until the liquid has evaporated. Add the wine and simmer until reduced by half, 5 to 6 minutes.

Stir in the soup and 1/4 cup water and bring to a boil. Add the steak and juices from the bowl and simmer, 2 minutes.

Divide into individual bowls and sprinkle with parsley.
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