Pepper steak with mushroom and onion gravy

I had minute steak and pepper steaks in my freezer and decided on the latter. I love the bite that comes with the pepper coating and served with roasted potatoes and some type of green vegetable, one cannot go wrong! Here's what you'll need:

2 to 3 trays of pepper steaks (about 3 in each)
2 large sliced onions
2 pints sliced mushrooms
1 cup chopped parsley
1 cup red wine
1 tbsp Dijon mustard
2 tbsps olive oil
1 tbsp onion soup
1 tsp cornstarch mixed with one tsp cold water (to use at the end of the cooking to thicken the gravy)
Salt and pepper to taste

In a large skillet, heat up the pan and oil, then sear steaks on both sides for a couple of minutes each side, to get a nice color then set aside. I that same pan, add the sliced onions, sweat them for about 3 to 4 minutes on medium heat, then add in the mushrooms, sweat them for about 5 minutes or till the water comes out of them. Then turn up the heat on high and pour in the wine, bring to a boil and add the mustard, the spices and the parsley, lower the heat and add the steaks back to the sauce. Cover, reduce to a simmer and cook for 2 hours. I like to turn them over halfway through the cooking time, baste them, then when the sauce has reduced nicely, add the cornstarch slurry and let the sauce do it's magic. Serve with mashed potatoes, roasted potatoes, rice or any side really and enjoy!