Today I'm sharing one of my family's favorite fall/winter dishes, Quick Beef Bourguignon. With only 5 ingredients (6-7 if you add garlic & parsley) it is so easy to make and yet so delicious, win-win! To make it even easier, I serve it over ready made mashed potatoes from the refrigerator section in the grocery store. We have also enjoyed it with a big hunk of French bread. I always serve it with a simple side salad and a vegetable, this time carrots caraway (steamed carrots, butter, caraway seed).
Quick Beef Bourguignon
1 tablespoon olive oil
1 1/4 lb. sirloin steak cut into 1" pieces
Kosher salt and pepper
1-10 oz. pkg. sliced mushrooms
1-16 oz. pkg. frozen pearl onions
2 cups red wine
1-10.75 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 (I also add 1 teaspoon minced garlic), 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 had evaporated. Add the wine and simmer until reduced by half, 5-6 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.