Meals & Beverages

RECIPES

BEEF & MUSHROOM RAGOUT WITH PAN SEARED POLENTA

Made With:

Product

Campbell’s® Classic Condensed Cream of Mushroom Soup

Campbells® Condensed Cream of Mushroom Soup

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

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Product

Chicken Broth

Swanson® Chicken Broth

Elevate your homemade meals with the rich, full-bodied flavor of Swanson® Chicken Broth. Swanson’s chicken broth brings together the perfectly balanced flavors of farm-raised chicken, vegetables picked at the peak of freshness, and high-quality seasonings in a convenient recyclable carton. And just like homemade, our broth uses only 100% natural, non-GMO ingredients, with no artificial flavors or colors and no preservatives.

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Nutrition Facts
Serving Size
1 CUP RAGOUT, 2 POLENTA TRIANGLES)
Amount Per Serving
Calories 416
% Daily Value
Total Fat 19.2g
30%
Saturated Fat 7.6g
38%
Cholesterol 95mg
32%
Sodium 1365mg
57%
Total Carbohydrate 22.9g
8%
Dietary Fiber 1.8g
7%
Protein 32.7g
65%
Vitamin A 5%
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 416
% Daily Value
Total Fat 19.2g
30%
Saturated Fat 7.6g
38%
Cholesterol 95mg
32%
Sodium 1365mg
57%
Total Carbohydrate 22.9g
8%
Dietary Fiber 1.8g
7%
Protein 32.7g
65%
Vitamin A 5%
Vitamin C 23%
Calcium 20%
Iron 21%

estimate your profit

Step 1
Profit Per Serving
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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
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Step 3
Profit Per Day
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Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
vegetable oil 1/4  cups
boneless beef sirloin steak 3 lb.
Vidalia onion 15 oz. 3  cups
garlic 1  tbsp.
sherry 3/4  cups
Made With:

Product

Campbell’s® Classic Condensed Cream of Mushroom Soup

Campbells® Condensed Cream of Mushroom Soup

View Product
Campbells® Condensed Cream of Mushroom Soup 1  cans
Made With:

Product

Chicken Broth

Swanson® Chicken Broth

View Product
Swanson® Chicken Broth 2  cups
sun-dried tomatoes 5 oz. 1  cups
fresh parsley 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
24  slices
6 oz. 3  cups
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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