Julia Child may be the face behind classic beef bourguignon, but we take all the credit for this almost-instant version that’s made on the stove with Progresso™ beef flavored broth and red wine. P.S.: We won’t tell if you sneak a few sips of red wine while you’re cooking.MORE+LESS-
lb boneless beef sirloin steak, cut into 1 1/2-inch cubes
tablespoon canned Muir Glen™ organic tomato paste
clove garlic, finely chopped
teaspoon chopped fresh thyme leaves
tablespoon Gold Medal™ all-purpose flour
cup Progresso™ beef flavored broth (from 32-oz carton)
tablespoon chopped fresh parsley leaves
Season beef cubes with salt and pepper. In 10-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add beef, and cook 2 to 3 minutes, turning frequently, until browned on outsides, but still rare in the middle. Remove from skillet; keep warm.
Heat remaining 1 tablespoon oil in skillet over medium-high heat. Add mushrooms; cook and stir 3 to 4 minutes or until tender and browned. Remove from skillet; keep warm.
Reduce heat to medium; add bacon and onion. Cook and stir 3 to 4 minutes or until onions are softened and beginning to brown. Add tomato paste, garlic and thyme. Cook and stir 1 minute. Add flour; cook and stir 1 minute.
Add cooked mushrooms, broth and wine; heat to boiling. Reduce heat to low; simmer 4 to 5 minutes, stirring occasionally, until sauce is slightly thickened. Return beef to skillet; cook 2 to 3 minutes, stirring occasionally, until beef is medium-rare to medium (145°F to 160°F). Garnish with parsley.
- Betty Crocker™ creamy butter mashed potatoes make a lovely side for this hearty main dish.
- White button mushrooms work well in this recipe, but if you’d like a bigger mushroom flavor, you can use cremini mushrooms.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- 4 1/2g
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 4 1/2 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.