3 Campbell's Recipes

CHUCK ROAST WITH HORSERADISH AND HONEY

Portions : 4 - Preparation time : 5 minutes - Cooking time : approx. 4 hours

Ingredients

• 1 beef chuck roast (approx. 2kg)
• 60 ml (4 tablespoons) Campbell's concentrated beef broth
• 90 ml (6 tbsp) olive oil
• 1 onion, thinly sliced
• 4 garlic cloves, chopped
• 60 ml (4 tbsp.) horseradish
• 125 ml (1/2 cup) honey
• 60 ml (4 tbsp) Montreal steak spice blend
• 1l (4 cups) dark beer
• salt and pepper to taste

Preparation

1. Preheat oven, rack in center, to 160°C (325°F).
2. In a hot skillet, sear the beef in a little oil for 2 to 3 minutes on each side.
3. Place meat in an ovenproof dish, add broth, onion, garlic, horseradish, honey, steak spices and beer, cover and bake for 4 hours.
4. Serve with potatoes and greens.
5. Campbell's Ready to Use Chicken Broth

COCONUT CURRY SOUP

Portions : 4 - Preparation : 10 minutes - Cooking : 20 minutes

Ingredients

• 2 chicken breasts, cubed
• 1l(4 cups) Campbell's chicken broth
• 60 ml (4 tablespoons) olive oil
• 3 garlic cloves, chopped
• 60 ml (4 tbsp.) ginger
• 30 ml (2 tbsp.) red curry paste
• 250 ml (1 cup) red bell pepper, julienned
• 250 ml (1 cup) green bell pepper, julienned
• 500 ml (2 cups) cherry tomatoes
• 60 ml (4 tablespoons) maple syrup
• 500 ml (2 cups) coconut milk
• Salt and pepper to taste

Garnish

• Rice vermicelli or cooked ramen noodles
• Fresh herbs, coriander, parsley, chives, etc.

Preparation

1. In a saucepan, brown the chicken cubes in a little oil for 2 to 3 minutes.
2. Add the garlic, ginger and red curry paste and sauté for a further 2 minutes.
3. Add peppers, tomatoes, maple syrup, broth and simmer for 15 minutes.
4. Stir in coconut milk and check seasoning.
5. Add Ramen noodles or rice vermicelli and serve, sprinkled with fresh herbs.

Campbell's Cream of Mushroom Condensed Soup

BEEF BURGER WITH MUSHROOMS

Portions : 4 - Preparation : 10 minutes - Cooking time : about 20 minutes

Ingredients

• 1 kg (2 lbs) Québec beef, ground
• 125 ml (1/2 cup) cream of mushroom soup concentrate
• 2 red onions, chopped
• 60 ml (4 tbsp.) olive oil
• 60 ml (4 tbsp.) maple syrup
• 3 ml (1/2 tsp.) herbes de Provence blend
• 2 garlic cloves, chopped
• 3 ml (1/2 tsp.) chili flakes
• 125 ml (1/2 cup) breadcrumbs
• 1 egg
• 125 ml (1/2 cup) bacon, cooked crisp and chopped
• Salt and pepper to taste

Toppings

• Brioche buns
• Condiments of your choice
• Cheese, sliced
• Salad leaves
• Tomatoes, sliced

Preparation

1. In a hot frying pan, sauté the onion in a little oil for 2 to 3 minutes.
2. Add the maple syrup, herbes de Provence, garlic and chili flakes and simmer for 5 minutes.
3. Check seasoning.
4. Mix meat, soup concentrate, breadcrumbs, egg and bacon in a bowl and shape into burger balls.
5. On a hot grill or frying pan, sear the meatballs for 3 minutes on each side, then continue cooking for 8 minutes over medium-low heat.
6. Toast the burger buns, top with condiments, place meat and cheese slices on top, and finish with salad and tomato.