Beef Bourguignonne is a classic French dish recently made popular by the novel (and film) Julie & Julia. I found this recipe a few years ago in the Fake It, Don't Make It section of my favorite magazine, Real Simple.
It really is.
1 T. olive oil
1 1/4#. sirloin steak, cut into 1" pieces
Salt and pepper, to taste
10. package fresh mushrooms
8oz. frozen pearl onions
2 C. red wine
1 can golden-mushroom soup
1/4 C. water
1/2 C. flat-leaf parsley
2/3 C. heavy whipping cream (optional, it's my modification)
Heat oil in saucepan over medium-high. Season steak with salt and pepper and cook until barely browned.
Transfer steak to bowl and set aside.
In same skillet, add mushrooms and onions and cook until liquid has evaporated. Add wine and simmer until reduced by half; 5-6 minutes.
Stir in soup and water and bring to a boil.
Remove from heat and stir in cream.
Add steak and juices from bowl and simmer 2 minutes.
Garnish with parsley.
{LDM}
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