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)


  1. Heat oil in a large saucepan over medium-high heat.
  2. Season steak with 1/2 teaspoon salt and 1/4 teaspoon pepper and cook until browned, about 5 minutes.
  3. Transfer steak to a bowl and set aside.
  4. Add mushrooms and onions to the pan and cook until liquid has evaporated.
  5. Add the wine and simmer until reduced by half, 5 to 6 minutes.
  6. Stir in soup and 1/4 cup water and bring to a boil.
  7. Add steak and its juices from the bowl and simmer, 2 minutes.
  8. Divide into individual bowls and sprinkle with the parsley, if using.

Yield: 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

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