Skillet Beef Burgundy



5 servings (serving size: 1 1/2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 292
Caloriesfromfat 21 %
Fat 6.7 g
Satfat 2.5 g
Monofat 2.6 g
Polyfat 0.4 g
Protein 31.5 g
Carbohydrate 25.5 g
Fiber 3.6 g
Cholesterol 87 mg
Iron 4.9 mg
Sodium 469 mg
Calcium 42 mg


1 1/2 pounds lean, boneless sirloin steak
Vegetable cooking spray
2 cups (1/2-inch) sliced carrot
2 cups quartered mushroom
3/4 cup coarsely chopped onion
1 pound small red potatoes, peeled and quartered
1 teaspoon dried thyme
1/4 teaspoon pepper
1 (10 1/2-ounce) can beef consommé, undiluted
3 tablespoons all-purpose flour
3/4 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; sauté 5 minutes. Return steak to skillet. Add thyme, pepper, and consommé; 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.

Elizabeth J. Taliaferro,

Cooking Light

March 1995
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