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In a medium bowl, combine broth, mushroom soup, wine and seasonings. Whisk to combine and add to the pan. Add meat and stir to mix well and coat all the meat. The steak should be mostly submerged in liquid. If not, add a little more wine or broth to increase the liquid volume. Bake uncovered for 2 1/2 - 3 hours at 325 degrees.
Check the sauce with 30-45 minutes remaining. If the sauce needs to be thickened, whisk cornstarch and additional broth (or water) to create a slurry. Slowly stir the slurry into the meat mixture until well blended. Serve over noodles or rice and garnish with parsley.
Heat olive oil in a Dutch oven over medium-high heat. Add mushrooms and sauté until they begin to turn light brown, stirring often. Add onions and continue cooking until the onions become translucent about 3-4 minutes. Turn off heat and add Agrodolce (optional) and Vinoso wine vinegar to deglaze the pan.
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