Winter Dinner

Cooking with Red Wine

Quick Beef Bourguignonne

This easy take on the French classic cuts out half the usual ingredients, and calls for a decadent mushroom–red wine sauce over pieces of tender sirloin.


  1. tablespoon olive oil
  2. 1 1/4pounds sirloin steak, cut into 1-inch pieces
  3. kosher salt and pepper
  4. 110-ounce package sliced mushrooms
  5. 116-ounce package frozen pearl onions
  6. 2cups red wine
  7. 110.75-ounce can Campbell’s Golden Mushroom soup
  8. 1/2cup flat-leaf parsley, chopped (optional)


  1. Heat the oil in a large saucepan over medium-high heat.
  2. 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.
  3. Add the mushrooms and onions to the pan and cook until the liquid has evaporated.
  4. Add the wine and simmer until reduced by half, 5 to 6 minutes.
  5. Stir in the soup and ¼ cup water and bring to a boil.
  6. Add the steak and the juices from the bowl and simmer, 2 minutes. Divide into individual bowls and sprinkle with the parsley, if using.