Quick Beef Bourguignonne
Okay, you guys know I often become obsessed by a recipe in a magazine, and therefore, HAVE to make it. I will make this very, very soon.
1 T. olive oil
1 1/4 pound sirloin, cut into 1" pieces
Salt & Pepper
1 10 oz package sliced fresh mushrooms
1 16 oz package frozen pearl onions
2 cups red wine
1 10.75 oz can Campbells Golden Mushroom Soup
1/2 c. flat leaf parsley, chopped (optional)
Heat oil in large saucepan over medium-high heat. Season steak with 1/2 tsp salt and 1/4 tsp pepper and cook until browned, about 5 minutes. Transfer 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 c. 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.
1 T. olive oil
1 1/4 pound sirloin, cut into 1" pieces
Salt & Pepper
1 10 oz package sliced fresh mushrooms
1 16 oz package frozen pearl onions
2 cups red wine
1 10.75 oz can Campbells Golden Mushroom Soup
1/2 c. flat leaf parsley, chopped (optional)
Heat oil in large saucepan over medium-high heat. Season steak with 1/2 tsp salt and 1/4 tsp pepper and cook until browned, about 5 minutes. Transfer 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 c. 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.