I made some crazy French food...

But I totally faked it! Although I did have to do not one, but TWO reductions! It came out fantastic, and though it took awhile, it was ridiculously simple. I found it needed a second round of reduction after adding the soup, unless you wanted to add corn starch.

My mom and Jessica were big fans!

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Quick Beef Bourguignonne
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 frozen pearl onions
2 cups red wine
1 10.75-ounce can Campbellýs Golden Mushroom soup
1/2 cup flat-leaf parsley, chopped (optional)

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