Beef Bourguignonne-Topped Potatoes

Beef Bourguignonne-Topped Potatoes Recipe
Randy Mayor


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

Recipe from

Cooking Light

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


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)


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.


April 2000
My Notes

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

Add Note