Ingredients
- 2 tablespoons olive oil
- 750 grams beef sirloin (steak, trimmed and cut into 2.5cm pieces)
- 2 yellow onions (halved and thinly sliced)
- 1 cup dry red wine
- 1 packet (400 gram) potatoes (ready-to-cook baby potatoes with herb and butter)
- 1 can (410 grams) condensed cream of mushroom soup
- 1 1/2 cups beef stock
- 1/4 cup gravy powder (traditional gravy powder)
- 1/4 cup parsley, chopped
- Cooked frozen beans, to serve
How to Make
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Step 1: Heat half the oil in a large, deep frying pan over a high heat and add steak in two batches and cook, turning occasionally, for about 3 minutes or until browned all over.
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Step 2: Remove and reduce heat to medium and add remaining oil in same pan and add onion and cook, stirring occasionally until soft and then add wine and bring to the boil and then lower to simmer for about 6 to 8 minutes, or until reduced by two-thirds.
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Step 3: Meanwhile, cook potatoes according to packet directions.
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Step 4: Cut in half and add soup and stock to frying pan and stir in gravy powder and bring to boil and return beef to pan with potatoes, simmer, stirring occasionally for about 5 minutes or until beef is cooked and sauce is thickened.
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Step 5: Stir in parsley and serve with beans.
We hope you enjoy this recipe!
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