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Beef Burgundy with Sour Cream Spuds

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By Pillsbury Kitchens
Updated Feb 1, 2012
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Enjoy this dish that’s made using beef, potatoes, mushrooms and Progresso® broth – a hearty slow cooked dinner.

Beef Burgundy with Sour Cream Spuds

  • Prep Time 10 min
  • Total 10 hr 10 min
  • Ingredients 12
  • Servings 6
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Ingredients

  • 1 beef chuck roast (3 lb), cut into 1 1/2-inch pieces
  • 2 packages (4 oz each) fresh gourmet mushroom blend
  • 3 cloves garlic, finely chopped
  • 1 cup Progresso™ beef-flavored broth (from 32-oz carton)
  • 1 cup dry red wine
  • 1/4 cup all-purpose flour
  • 1 tablespoon chopped fresh rosemary leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1 bag (24 oz) refrigerated mashed potatoes with skins
  • 1/3 cup sour cream
  • Fresh rosemary sprigs, if desired
Make With
Progresso Broth

Instructions

  • Step 
    1
    Spray 5-quart slow cooker with cooking spray. In slow cooker, mix beef, mushrooms and garlic. In medium bowl, mix broth, wine, flour, chopped rosemary, salt and pepper with wire whisk until blended. Pour over beef mixture.
  • Step 
    2
    Cover; cook on Low heat setting 10 hours or until beef is tender and sauce is thickened.
  • Step 
    3
    Heat mashed potatoes as directed on package; stir in sour cream. Serve beef with mashed potatoes. Garnish with rosemary sprigs.

Nutrition

464 Calories
18 1/2g Total Fat
51 1/2g Protein
19 1/2g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
464
Total Fat
18 1/2g
0%
Saturated Fat
9g
0%
Sodium
743mg
0%
Total Carbohydrate
19 1/2g
0%
Dietary Fiber
2 1/2g
0%
Protein
51 1/2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 1 Vegetable; 6 1/2 Lean Meat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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