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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|Profit Per Meal|
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|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.
|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.
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.