Beef and Mushrooms

1 tablespoon olive oil
1 1/4 pounds sirloin steak, cut into 1-inch pieces
1/2 teaspoon kosher salt
1/4 teaspoon 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)

Heat oil in a large saucepan over medium-high heat. Season steak with 1/2 teaspoon salt and 1/4 teaspoon pepper and cook until browned, about 5 minutes. Transfer steak to a bowl and set aside.

Add mushrooms and onions to the pan and cook until liquid has evaporated. Add the wine and simmer until reduced by half, 5 to 6 minutes.

Stir in soup and 1/4 cup water and bring to a boil. Add steak and its juices from the bowl and simmer, 2 minutes.

Divide into individual bowls and sprinkle with the parsley, if using.

Makes 4 servings.

Nutritional Facts: Calories 591; Calories from fat 49%; Total fat 32g; Saturated fat 12g;
Cholesterol 97mg; Carbohydrate 21g; Sodium 880mg; Fiber 3g; Protein 31g