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