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Beef Bourguignonne-Topped Potatoes

Randy Mayor
Yield 4 servings (serving size: 1 potato and 1 cup topping)

Ingredients

  • 4 baking potatoes (about 1 1/2 pounds)
  • 2 (6-ounce) beef tenderloin steaks, cut into 1-inch pieces
  • 2 tablespoons all-purpose flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon butter or stick margarine
  • 4 medium shallots, peeled and quartered
  • 1 teaspoon dried thyme
  • 1 teaspoon bottled minced garlic
  • 1 (8-ounce) package presliced mushrooms
  • 3/4 cup beef broth
  • 1/2 cup dry red wine
  • Thyme sprigs (optional)

Nutrition Information

  • calories 420
  • caloriesfromfat 20 %
  • fat 8.9 g
  • satfat 4.1 g
  • monofat 3 g
  • polyfat 0.6 g
  • protein 26 g
  • carbohydrate 54.8 g
  • fiber 4.3 g
  • cholesterol 61 mg
  • iron 6.5 mg
  • sodium 777 mg
  • calcium 49 mg

How to Make It

  1. Pierce potatoes with a fork; arrange in a circle on paper towels in microwave oven. Microwave at high 16 minutes or until done, rearranging potatoes after 8 minutes. Let stand 5 minutes.

  2. While potatoes cook, combine beef, flour, salt, and pepper in a large zip-top plastic bag; seal and shake to coat.

  3. Melt butter in a large nonstick skillet over medium-high heat. Add beef mixture and shallots; stir-fry 5 minutes. Add thyme, garlic, and mushrooms; stir-fry 3 minutes. Add broth and wine; cook 5 minutes or until shallots are tender and sauce thickens, stirring frequently. Remove from heat.

  4. Split potatoes open with fork; fluff pulp. Spoon beef mixture evenly over potatoes. Garnish with thyme sprigs, if desired.