If you ever need to make a meal to impress someone make this! Seriously, it’s so easy but the meal itself is yummy and bursting with flavor! I like to serve this over mashed potatoes to add another element of yumminess. I’ve made this dish in a Dutch oven and in a skillet and I’ve found that either way it comes out a bit soupy, so the potatoes help absorb some of the extra sauce.
Sometimes I can find pearl onions in the freezer section and sometimes I can’t. This shopping trip I was unable to. You can grab a bag of raw pearl onions in the produce section but the time it takes to peel them is really a pain. When I can’t find frozen pearl onions I just chop up two regular onions. It doesn’t look as fancy but the flavor is the same. Golden Mushroom soup is also a little tricky to find. I purchase a couple cans when I can so I know I will always have one when I need it (I should be doing this with the pearl onions).
I had a good giggle as I was taking the picture for this dish. We have an Andy Warhol exhibit that will be opening tomorrow at work. I had a sneak peek of the exhibit with the rest of the staff the morning I made this dish. Six of his Campbell’s Soup pieces are hanging up in the galleries. It’s interesting to see how much the label has changed over the years and yet it’s almost exactly the same.
1 1/4 pounds sirloin steak, cut into 1-inch pieces
kosher salt and pepper
1 16-ounce package frozen pearl onions
2 cups red wine
1 10.75-ounce can Campbell’s Golden Mushroom soup
Heat the oil in a large saucepan over medium-high heat. Season the steak with ½ teaspoon salt and ¼ teaspoon pepper and cook until browned, about 5 minutes. Transfer to a bowl and set aside.
Add the mushrooms and onions to the pan and cook until the liquid has evaporated. Add the wine and simmer until reduced by half, 5 to 6 minutes. Stir in the soup and ¼ cup water and bring to a boil. Add the steak and the juices from the bowl and simmer, 2 minutes. Divide into individual bowls and sprinkle with the parsley, if using.
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