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Quick Beef Bourguignonne (from Real Simple)
SO GOOD! BE SURE TO GET FRENCH BREAD TO SOP UP THE SAUCE
1 - tablespoon olive oil
1 1/4 lb. sirloin steak, cut into 1 inch pieces
Kosher salt and pepper
1 - 10 oz. package sliced mushrooms
1 - 16 oz. package frozen pearl onions (I used fresh)
2 cups red wine
1 - 10.75 oz. can Campbell's Golden Mushroom soup
1/2 cup flat-leaf parsley, chopped (optional)
HEAT the oil in a large saucepan over med-high heat. Season the steak with 1/2 teaspoon salt and 1/4 teaspoon pepper and cook until browned. Transfer the steak to a bowl and set aside.
ADD the mushrooms and the onions to the pan and cook until the liquid has evaporated. Add the wine and simmer until reduced by half.
STIR in the soup and 1/4 cup water and bring to a boil. Add the steak and juices from the bowl and simmer.
DIVIDE into individual bowls and sprinkle with the parsley, if using.
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