2 tbsp olive oil
750 g sirloin steak, trimmed, cut into 2.5 cm pieces
2 onions, halved, thinly sliced
1 cup dry red wine
400 g packet ready-to-cook baby potatoes with herb and butter
410 g can condensed cream of mushroom soup
1½ cups beef stock
¼ cup traditional gravy powder
¼ cup chopped fresh parsley
Cooked frozen beans, to serve
- Heat half the oil in a large, deep frying pan over a high heat. Add steak in two batches. Cook, turning occasionally, for about 3 minutes, or until browned all over. Remove. Reduce heat to medium.
Heat remaining oil in same pan. Add onions. Cook, stirring occasionally, until soft. Add wine. Bring to boil. Simmer for about 6 to 8 minutes, or until reduced by two-thirds.
- Meanwhile, cook potatoes according to packet directions. Cut in half.
- Add soup and stock to frying pan. Stir in gravy powder. Bring to boil. Return beef to pan with potatoes. Simmer, stirring occasionally, for about 5 minutes, or until beef is cooked and sauce is thickened. Stir in parsley.
- Serve with beans.