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Source: Swanson's Simply Delicious Cookbook

Swanson® Beef Bourguignonne
Swanson® Beef Broth with Onion and a little red wine smooth out the savory herb and earthy flavors in this skillet simmered beef and mushroom main dish, served over orzo.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
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1 lb. beef sirloin or top round steak, cut into 1" cubes
1/4 cup all-purpose flour
2 tbsp. olive oil
2 cups sliced mushrooms
2 cloves garlic, minced
1 tsp. dried thyme leaves, crushed
2 cups fresh baby carrots or frozen baby carrots
1 can (14 oz.) Seasoned Beef Broth with Onion
1/2 cup Burgundy red wine or dry red wine
Hot cooked orzo pasta




COAT beef with flour. Heat oil in skillet. Add beef and cook until browned, stirring often. Add mushrooms, garlic and thyme and cook until mushrooms are tender.

ADD carrots, broth and wine. Heat to a boil. Cover and cook over low heat 20 min. or until done.

SERVE over orzo.






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