Campbell's Beef Bourguignonne
Yield
4 servingsPrep
10 minCook
1 hrsReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | slices |
bacon
|
|
| 1 ½ | pounds |
beef
cubed |
|
| 1 | can |
golden mushroom soup
condensed |
* |
| ⅓ | cup |
burgundy wine
|
* |
| 1 | large |
garlic cloves
minced |
*
|
| 1 | medium |
bay leaves
|
*
|
| 2 | tablespoons |
parsley leaves
chopped |
|
| ¼ | teaspoon |
thyme
crushed |
*
|
| 1 | pound |
onions
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | slices |
bacon
|
|
| 680.4 | g |
beef
cubed |
|
| 1 | can |
golden mushroom soup
condensed |
* |
| 79 | ml |
burgundy wine
|
* |
| 1 | large |
garlic cloves
minced |
*
|
| 1 | medium |
bay leaves
|
*
|
| 3E+1 | ml |
parsley leaves
chopped |
|
| 1.3 | ml |
thyme
crushed |
*
|
| 453.6 | g |
onions
|
|
Directions
In skillet, cook bacon until crisp; remove and crumble.
Brown beef in drippings.
Add soup, wine, garlic, bay, parsley, thyme, and bacon.
Cover; cook over low heat 1 hour.
Add onions; cook 1 hour more or until done.
Stir occasionally.
Remove bay leaf. Serve over noodles.
