Beef Bourguignonne-Topped Potatoes

Beef Bourguignonne-Topped Potatoes Recipe
Randy Mayor

Yield:

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

Recipe from

Nutritional 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

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)

Preparation

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.

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

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.

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

Note:

April 2000
My Notes

Only you will be able to view, print, and edit this note.

Add Note