Recipe #65: Quick Beef Bourguignonne

It's almost fall!  Besides hoodies and Halloween, this also means fall and winter comfort food!  From the pages of Semi-Homemade Magazine (Sept/Oct issue), I bring you a quick and hearty meal.

INGREDIENTS:

1 tablespoon olive oil
1 1/2 pounds sirloin steak, cut into 1 1/2 inch pieces
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 (8oz) package sliced fresh mushrooms
1 (16oz) package frozen pearl onions, Birds Eye
2 cups red wine (I used a pinot noir)
1 (10 3/4oz) can condensed golden mushroom soup
Garnish with parsley

DIRECTIONS:

In a large skillet, heat oil over medium-high heat.  Sprinkle steak with salt and pepper.  Cook steak, stirring occasionally, for 5-7 minutes, or until browned.  Using a slotted spoon, transfer to a bowl, and set aside.

Add mushrooms and onions to pan; cook, stirring occasionally, or until liquid has evaporated, about 5 minutes.  Stir in wine, scraping brown bits from bottom of pan with a wooden spoon.  Bring to a boil, reduce heat to medium-low, and simmer for 5-6 minutes, or until reduced by half.

Increase heat to medium-high.  Stir in soup; bring to a boil.  Add steak and juices from bowl.  Cook, stirring occasionally, for 2 minutes, or until bubbly.  Garnish with parsley, if desired.