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
1 16-ounce package fresh pearl onions, peeled
2 cups Pinot Noir wine
1 10.75-ounce can Golden Mushroom soup
1/2 cup parsley, chopped
DirectionsHeat the oil in a large saucepan over medium-high heat.
Season the steak with 1/2 teaspoon salt and 1/4 teaspoon pepper and cook 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 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.