Quick Beef Bourguignonne

• 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)

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

olive oil, sirloin steak, kosher salt, mushrooms, onions, red wine, campbellus golden mushroom soup, flatleaf parsley

Taken from www.myrecipes.com/recipe/quick-beef-bourguignonne (may not work)