Skillet beef burgundy

Yield: 5 Servings

Measure Ingredient
1½ pounds Lean boneless sirloin steak
\N \N Vegetable cooking spray
2 cups Sliced carrot, (1/2-inch)
2 cups Quartered mushrooms
¾ cup Coarsely chopped onion
1 pounds Small red potatoes, peeled and quartered
1 teaspoon Dried thyme
¼ teaspoon Pepper
10½ ounce Beef consomme, (1 can) undiluted
3 tablespoons All-purpose flour
¾ cup Burgundy or other dry red wine

Trim fat from steak. Cut the steak into 1-inch cubes.

Coat a large nonstick skillet with cooking spray, and place over medium-high heat until hot. Add steak; cook 4 minutes or until steak loses its pink color. Remove steak from skillet; drain and set aside.

Recoat skillet with cooking spray; place over medium-high heat until hot.

Add carrot and next 3 ingredients; saute 5 minutes. Return steak to skillet. Add thyme, pepper, and consomme, stir well. Cover, reduce heat, and simmer 30 minutes or until meat and vegetables are tender, stirring occasionally.

Place flour in a bowl. Gradually add wine, blending with a wire whisk; add to steak mixture. Cook 5 minutes or until thickened and bubbly, stirring constantly. Yield: 5 servings (serving size: 1-½ cups).

Per serving: 312 Calories; 7g Fat (23% calories from fat); 32g Protein; 23g Carbohydrate; 83mg Cholesterol; 474mg Sodium Recipe by: Cooking Light, March 1995, page 108 Posted to MC-Recipe Digest V1 #430 by igor@... on Jan 28, 1997.

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