Quick Beef Bourguignonne

By SEFeiler

Make this a day ahead of time if possible in order for the flavors to blend.

Ingredients

• 1 tablespoon olive oil
• 1 1/4 pounds sirloin steak, cut into 1-inch pieces
• kosher salt and pepper
• 1 10-ounce package sliced mushrooms
• 1 16-ounce package frozen pearl onions
• 2 cups red wine
• 1 10.75-ounce can Campbell’s Golden Mushroom soup
• 1/2 cup flat-leaf parsley, chopped (optional)

Preparation

Step 1

1.Heat the oil in a large saucepan over medium-high heat. Season the steak with 1/2 teaspoon salt and 1/4 teaspoon pepper and cook until browned, about 5 minutes. Transfer the steak to a bowl and set aside.
2.Add the mushrooms and onions to the pan and cook until the liquid has evaporated. Add the wine and simmer until reduced by half, 5 to 6 minutes.
3.Stir in the soup and 1/4 cup water and bring to a boil. Add the steak and juices from the bowl and simmer, 2 minutes.
4.Divide into individual bowls and sprinkle with the parsley, if using.