Hands on time: 20 minutes
Total time: 20 minutes
1 tablespoon olive oil
1-1/4 lbs sirloin steak, cut into 1" 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)
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.
Add the muschrooms 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/ cup water and bring to a boil. Add the steak and juices from the bowl and simmer 2 minutes.
Divide into individual bowls and sprinkle with the parsley, if desired.
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