Quick Beef Bourguignonne

8 ingredients
4 steps

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)

Directions

  1. 1
    Heat the oil in a large saucepan over medium-high heat.
  2. 2
    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.
  3. 3
    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. 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. 4
    Divide into individual bowls and sprinkle with the parsley, if using.

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