Recipe: Weeknight Beef Burgundy

Ingredients:

3 cups uncooked instant white rice
3 cups water
6 tablespoons butter or margarine
1 1/2 cups sliced fresh mushrooms
1/2 cup chopped onion
1/3 cup finely chopped fresh parsley
2 (18.8 ounce) cans Progresso(R) Rich & Hearty sirloin steak & vegetables soup
2/3 cup dry red wine
2 1/2 tablespoons cornstarch
1/8 teaspoon pepper
1 (14.5 ounce) can sliced carrots, drained

Method:

Cook rice in water as directed on package.

Meanwhile, in 12-inch nonstick skillet, melt 6 tablespoons butter over medium-high heat. Add mushrooms, onion and parsley; cook 7 to 10 minutes, stirring frequently, until vegetables are tender.

Stir in both cans of soup. Reduce heat to low; cook, stirring occasionally, until thoroughly heated.

In small bowl, mix wine, cornstarch and pepper until smooth. Increase heat to high; stir wine mixture into vegetables, cooking and stirring until mixture boils. Reduce heat to medium; cook about 1 minute, stirring constantly, until mixture thickens slightly. Add carrots; cook 1 to 2 minutes, stirring frequently, until mixture is well blended and hot. Serve over rice.