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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 1 |
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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. 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 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.Divide into individual bowls and sprinkle with the parsley, if using.
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