BEEF & MUSHROOM RAGOUT WITH PAN SEARED POLENTA

Made With:

Soups

Campbells® Condensed Cream of Mushroom Soup

A smooth, rich soup made with mushrooms, cream and garlic.

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Product

Swanson® Chicken Broth

Combine Campbell's® Condensed Cream of Mushroom Soup and Swanson® Chicken broth with beef sirloin steak, onion, garlic, and sun-dried tomatoes to make a delicious ragout.  Serve over pan seared polenta made with asiago cheese, and finished with fresh parsley.

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Nutrition Facts
Serving Size
1 CUP RAGOUT, 2 POLENTA TRIANGLES)
Amount Per Serving
Calories 415
% Daily Value
Total Fat 19.1g
29%
Saturated Fat 7.6g
38%
Cholesterol 95mg
32%
Sodium 1359mg
57%
Total Carbohydrate 22.8g
8%
Dietary Fiber 1.8g
7%
Protein 32.7g
65%
Vitamin A 23%
Vitamin C 23%
Calcium 20%
Iron 21%
Total Time

Not Available

Serving & Size

1 CUP RAGOUT, 2 POLENTA TRIANGLES)

Yields

Combine Campbell's® Condensed Cream of Mushroom Soup and Swanson® Chicken broth with beef sirloin steak, onion, garlic, and sun-dried tomatoes to make a delicious ragout.  Serve over pan seared polenta made with asiago cheese, and finished with fresh parsley.

Nutrition Facts

Nutrition Facts
Serving Size
1 CUP RAGOUT, 2 POLENTA TRIANGLES)
Amount Per Serving
Calories 415
% Daily Value
Total Fat 19.1g
29%
Saturated Fat 7.6g
38%
Cholesterol 95mg
32%
Sodium 1359mg
57%
Total Carbohydrate 22.8g
8%
Dietary Fiber 1.8g
7%
Protein 32.7g
65%
Vitamin A 23%
Vitamin C 23%
Calcium 20%
Iron 21%

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Step 2
Profit Per Meal
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Step 3
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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
vegetable oil, divided 0 1/4  cups
boneless beef sirloin steak, cut into 2-inch pieces 3 lb.
Vidalia onion, chopped 15 oz. cups
garlic, peeled, minced tbsp.
sherry 0 3/4  cups
Made With:

Product

Campbells® Condensed Cream of Mushroom Soup

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Campbells® Condensed Cream of Mushroom Soup, 50 oz can cans
Made With:

Soups

Swanson® Chicken Broth

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Swanson® Chicken Broth cups
sun-dried tomatoes, minced 5 oz. cups
fresh parsley, chopped 0 1/2  cups
1. Heat 2 Tbsp. oil In a large sauté pan. Add beef and sauté 3-4 minutes or until slightly browned. Remove meat from pan and drain. Hold.

2. Add remaining oil to pan and sauté onions and garlic for 3-4 minutes. Add sherry and simmer 2 minutes. Return beef to pan along with soup and broth and bring to a boil; reduce heat and simmer ragout 10-15 minutes. Stir in tomatoes and parsley and keep warm.
Weight Measure
olive oil
polenta, cut into 1" slices (1 oz each) 24  slices
Asiago cheese, shaved 6 oz. cups
fresh parsley, minced 3 oz. 1 1/2  cups
3. In a large sauté pan heat olive oil over medium-high heat; pan fry polenta until golden on both sides. Drain and place polenta triangles in a lightly greased full-size steamtable pans.

4. To Serve: Top polenta with beef ragout and sprinkle evenly with cheese and parsley. Bake in a pre-heated 400ºF. oven 20-25 minutes or until heated through and cheese is melted. Serve immediately.

Or

For Individual Servings: Place 2 polenta triangles in individual oven-to-table dish. Top with 1cup ragout, 2 Tbsp. each cheese and parsley and bake in a pre-heated 400ºF. conventional or 350°F. convection oven 18-20 minutes. Serve immediately.
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