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Mushroom Beef Bourguignon Bake

Made With:

Soups

CLASSIC TOMATO (REDUCED SODIUM)

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

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Total Time

70 min.

Serving & Size

8 oz/250 mL

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.

Nutrition Facts

Nutrition Facts

Serving Size
Amount Per Serving
Calories
% Daily Value
Total Fat g
0%
Saturated Fat g
0%
Cholesterol mg
0%
Sodium mg
0%
Total Carbohydrate mg
0%
Dietary Fiber g
0%
Protein g
0%
Vitamin A %
Vitamin C %
Calcium %
Iron %
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Ingredients Weight Measure Instructions

Ingredients & Instructions

Ingredients Weight Measure Instructions
Ingredients Weight Measure
Weight Measure
Oil, vegetable 2 tbsp 30  mL
Onion, sweet, chopped 4 cups 1  L
Garlic, minced 2 tbsp 30  mL
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.
Ingredients Weight Measure
Weight Measure
Beef Strips 4 lbs 2  kg
Mushrooms, white, quartered 12 cups 3  L
Rosemary, fresh, leaves, chopped 1/4 cup 60  mL
Paprika, smoked 1 1/2 tbsp 25  mL
3. Mix in beef strips, mushrooms, rosemary and paprika and cook, stirring often, until starting to glaze, about 8 minutes.
Ingredients Weight Measure
Weight Measure
Wine, red 1 cup 250  mL
Worcestershire sauce, low-sodium 1/4 cup 60  mL
4. Deglaze pan with wine and Worcestershire sauce and cook 8-10 more minutes.
Ingredients Weight Measure
Weight Measure
Campbell’s Condensed Reduced Sodium Tomato soup 48 oz 1  .36 L
Potatoes, red-skinned, steamed, diced ½-in. (1 cm) 8 cups 2  L
Pearl onions, frozen 4 cups 1  L
Peas, frozen 4 cups 1  L
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.
Ingredients Weight Measure
Weight Measure
Crumbs, bread, whole wheat, toasted 2 cups 500  mL
Oil, vegetable 2 tbsp 15  mL
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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