Yield: 5 Servings
|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|
|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.