BEEF & MUSHROOM RAGOUT WITH PAN SEARED POLENTA

BEEF & MUSHROOM RAGOUT WITH PAN SEARED POLENTA

Nutrition Facts

Serving Size
12 SERVINGS
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 35%
Calcium 26%
Iron 21%
Total Time

Not Available

Serving & Size

12 SERVINGS

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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.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

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Ingredients Weight Measure
Instructions
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.

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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