Pantry Collective

I am kind of a sucker for any recipe labeled “Quick” or “Easy”. I like to cook, but sometimes fancy dishes are a little intimidating, so when someone comes up with a shortcut, I will usually try it. I don’t think I had ever eaten Beef Bourguignnone before attempting Real Simple’s “Quick Beef Bourguignonne” recipe last year for Valentine’s Day. I thought the combination of mushrooms, pearl onions, and beef in a wine and mushroom sauce sounded pretty good, and it was a fancier dish than the things I usually cooked - a nice meal to prepare for the holiday. It lived up to its name - it was very quick to prepare - and it was very easy too (aided, I’m sure, by using convenient packages of pre-sliced mushrooms and pre-cut beef, something I would probably do myself these days). If I make it again, I’ll probably look for a more authentic recipe so I can compare them. This version was pretty satisfying, though!

The Ingredients

Browning the Beef

Cooking the Mushrooms and Onions

The Asparagus, ready to go in the oven

Close-up

With salad and wine on the table

Original recipe adapted from “Quick Beef Bourguignonne” at RealSimple.com

INGREDIENTS

Steak:
1 tablespoon olive oil
1 1/4 pounds sirloin steak, cut into 1-inch pieces
kosher salt and pepper
1 10-ounce package sliced mushrooms
1 16-ounce package frozen pearl onions (my store didn’t have frozen, so I had to peel fresh ones)
2 cups red wine
1 10.75-ounce can Campbell’s Golden Mushroom soup
1/2 cup flat-leaf parsley, chopped

Potatoes:
3 medium potatoes
2 tablespoons butter
1/2 cup milk
1 tablespoon roasted garlic, minced

Asparagus:
1 bunch asparagus
kosher salt and pepper
extra virgin olive oil

INSTRUCTIONS

For the steak:
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.

For the potatoes:
Peel and chop three potatoes. Boil the potatoes until tender. Drain the potatoes, then combine with milk, butter, and garlic and mash until desired consistency is achieved.

For the asparagus:
Trim the ends of the asparagus. On a baking sheet or broiler pan, drizzle with olive oil and sprinkle with salt and pepper to taste. Cook under the broiler, shaking the pan once or twice, untul the asparagus is browned. Be careful not to burn.

Divide the potatoes onto four plates, top with the steak mixture, and sprinkle with the parsley. Serve asparagus on the side.

Tags: asparagus, beef, easy, french, pearl onions

This entry was posted on Thursday, April 2nd, 2009 at 9:45 am and is filed under Main Dish. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.