Quick Beef Bourguignon

Directions

1. In a large skillet, heat oil over medium-high heat. Sprinkle steak with salt and pepper. Cook steak, stirring occasionally, for 5 to 7 minutes, or until browned. Using a slotted spoon, transfer to a bowl, and set aside.
2. Add mushrooms and onions to pan and cook, stirring occasionally, for 5 minutes, or until liquid has evaporated. Stir in wine, scraping brown bits from bottom of pan with a wooden spoon. Bring to a boil, reduce heat to medium-low, and simmer for 5 to 6 minutes, or until reduced by half.
3. Increase heat to medium-high. Stir in soup and bring to a boil. Add steak and juices from bowl. Cook, stirring occasionally, for 2 minutes, or until bubbly. Garnish with chopped parsley, if desired.