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Mushroom Beef Bourguignon Bake

Mushroom Beef Bourguignon Bake
Total Time

50 min.

Serving & Size

8 oz/250 mL

Add To Pantry

The mushrooms and beef strips in this Bourguignon, complemented by rosemary and paprika, help deliver a hardy dish using Campbell’s®Condensed Reduced Sodium Tomato soup.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

Ingredients Metric Imperial
Oil, vegetable 30 mL 2 tbsp
Onion, sweet, chopped 1 L 4 cups
Garlic, minced 30 mL 2 tbsp
Beef Strips 2 kg 4 lbs
Mushrooms, white, quartered 3 L 12 cups
Rosemary, fresh, leaves, chopped 60 mL 1/4 cup
Paprika, smoked 25 mL 1 1/2 tbsp
Wine, red 250 mL 1 cup
Worcestershire sauce, low-sodium 60 mL 1/4 cup
Campbell’s Condensed Reduced Sodium Tomato soup
1 .36 L
48 oz

The one you always remember. Great as a soup or use an ingredient in your recipe!

Potatoes, red-skinned, steamed, diced ½-in. (1 cm) 2 L 8 cups
Pearl onions, frozen 1 L 4 cups
Peas, frozen 1 L 4 cups
Crumbs, bread, whole wheat, toasted 500 mL 2 cups
Oil, vegetable 15 mL 2 tbsp
Instructions
1. In large pot, heat oil over medium-high heat; add onion and sauté 4 minutes.

2. Stir in garlic and continue to cook 2 minutes, stirring often.
3. Mix in beef strips, mushrooms, rosemary and paprika and cook, stirring often, until starting to glaze, about 8 minutes.
4. Deglaze pan with wine and Worcestershire sauce and cook 8-10 more minutes.
5. Pour in soup and bring to a simmer; cook 5 minutes, stirring often. Stir in potatoes, onions and peas and simmer 2 minutes.

6. Transfer mixture to a lightly greased, full size (12 x 20 x 3-in.) hotel pan.
7. In small bowl combine crumbs and oil and top filled steam table pan evenly with crumb mixture.

8. Bake in a 375°F (190°C) conventional or 325°F (165°C) convection oven 35-40 minutes or until golden brown and bubbly.

CCP: Heat to an internal temperature of 165°F (74°C) or higher for 15 seconds. CCP: Hold hot at 140°F (60°C) or higher for service.
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