1/2 kilo beef sirloin, cut into serving pieces
400 grams large button mushrooms, cut in half
2 large can Campbell’s Condensed Mushroom Soup
1 large onion, peeled, chopped
1/2 head garlic, peeled, crushed, chopped
3 tbsp. dried parsley flakes
1 cup fresh milk
1/2 block unsalted butter
1 tsp crashed peppercorns
In a frying pan, heat cooking oil over medium heat. Saute beef in group (if needed, avoid overcrowding pan) for 2 to 3 minutes or until all sides are seared.
Drain oil and transfer to a bowl and set aside. Using the same frying pan, melt the butter. Saute garlic until lightly brown. Add onion and continue to fry until transparent.
Add in seared beef, sprinkle crushed peppercorns and dried parsley flakes. Cook for a minute or two.
Next, pour in your condensed mushroom soup and fresh milk.Add a little warm water as necessary. Little by little water only if you want your sauce to be creamy.
Let simmer for 3 to 5 minutes at low to moderate heat. Season with salt to taste. Add in the button mushroom and continue to cook for another 1 to 2 minutes. Serve hot, share and enjoy!