Compliments of Real Simple magazine

Ok, so I decided to try this because I just recently watch Julie and Julia and was inspired.  I should’ve remembered that Sean and I really don’t care for foods like this.  However, I will say, if you like dishes like this it was SO EASY to make and the flavor was wonderful!

total time: 20 minutes

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 (i used baby portabella)

1 16-ounce package frozen pearl onions (I only used a 1/2 bag and it was still a lot of onions)

2 cups red wine (we used a dry red we bought from Trader Joes)

1 10.75 ounce can Campbell’s Golden Mushroom Soup (a must for this dish, make sure your local grocer carries it first)

1/2 cup flat leaf parsley, chopped (optional)

HEAT the oil in a large saucepan over med-high heat.  Season the stead with 1/2 teaspoon salt and 1/4 teaspoon pepper and cooked until browned, 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 (from the steak) 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.

DIVIDE into individual bowls and sprinkle with the parsley.

I cooked up some really wide amish noodles and we served this dish over them, I recommend using the noodles and serving with fresh bread so you can soak up the yummy sauce when you’re done.