For many Americans, Campbell Soup is a part of everyday life, and with good reason. In 1869 a fruit merchant and an icebox manufacturer started a canning company in New Jersey. Joseph Campbell and Abraham Anderson canned tomatoes, vegetables, jellies, soups, condiments and minced meats. Anderson left the partnership in 1876. Campbell Soup Company went on to become one of the largest food companies in the world.
Growing up Campbell Soup was more than just the cans in the pantry, the company was one of the largest employers. The west coast factory began on a ranch outside of town in 1947. Over time, the factory expanded and the city grew around it until the two met. Campbell Soup became the heart of the south side of town.
I loved it when tomatoes were in season. The highways were red with squashed tomatoes that fell from the harvest trucks and the air smelled of tomato soup. Sadly, the plant closed in 2013. I miss the harvest trucks of summer‘s past.
I remember that our kitchen pantry always contained four different types of canned soup, two for eating and two for cooking. You ate Chicken Noodle Soup for a hot lunch on rainy days and Tomato Soup as a Friday Meatless Supper. You created sauces with Cream of Mushroom or Golden Mushroom soups. For that reason, this Beef Burgundy brings back some warm childhood memories. Although I must confess, we never had Burgundy anything back then. Mom did make a Stroganoff dish using strips of steak and Cream of Mushroom. So this is an elevated rendition with carrots and Thyme sprigs. Yum!
Beef Burgundy over Egg Noodles
1 lb boneless Beef Sirloin Steak
1 large Yellow Onion
2 Garlic Cloves
1 tablespoon Olive Oil
1/2 teaspoon Black Pepper
2 cups Ready-to-Eat Baby Carrots
1/4 cup Burgundy Wine
1 (10.75 oz) can Condensed Golden Mushroom Soup
5 cups uncooked Extra-Wide Egg Noodles
2 tablespoons Butter
1 tablespoon Italian Parsley
Thyme Sprigs for garnish
Cut steak into 1-inch cubes, set aside. Peel and coarsely chop the onion, set aside. Peel and finely mince the garlic, set aside.
Heat oven to 350-degrees. In 10-inch skillet, heat oil over medium-high heat. Add beef, onion and garlic; sprinkle with pepper. Cook 5 to 8 minutes, stirring occasionally, until beef is brown and onions are translucent. Add carrots, wine and soup, stir to blend. Spoon mixture into an ungreased 1 1/2-quart casserole.
Cover; bake about 1 hour in the heated oven or until beef and carrots are tender when pierced with fork. Remove from oven; keep covered until ready to serve.
Meanwhile, cook and drain noodles as directed on package.
Snip or chop parsley for garnish, set aside.
Drain noodles, place on a large serving platter. Melt butter, stir into the hot cooked noodles. Ladle Beef Burgundy mixture over the noodles. Sprinkle with parsley. Garnish with a few thyme sprigs and serve.
The only thing missing to make dinner complete are warm sourdough rolls and plenty of sweet, creamy butter.