Photo: Beatriz Da Costa
Prep Time
20 Mins
Makes 4 servings

How to Make It

Heat 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, if using.

Ratings & Reviews

KathyTX's Review

February 27, 2009
Awesome!!! Definitely a keeper at our house!!!!

Cangar's Review

April 06, 2009
This recipe was fantastic! Everyone loved this recipe. I served it with mashed potatoes which were a perfect fit. Not complicated to make and not time consuming. I will definitely make this again!

Shari0012's Review

January 08, 2011
Took much longer to reduce the wine than 5 to 6 minutes as recipe states. Flavor was good but could have used less wine. Watch cooking the steak too long. Mine turned out a little tough. Was tasty but I probably would not make this again because of the cost of ingredients and the time.