Beef Bourguignonne

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.
2. Season the steak with ½ teaspoon salt and ¼ teaspoon pepper and cook until browned, about 5 minutes. Transfer to a bowl and set aside.
3. Add the mushrooms and onions to the pan and cook until the liquid has evaporated.
4. Add the wine and simmer until reduced by half, 5 to 6 minutes.
5. Stir in the soup and ¼ cup water and bring to a boil.
6. Add the steak and the juices from the bowl and simmer, 2 minutes. Divide into individual bowls and sprinkle with the parsley, if using.