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Skillet Beef Burgundy

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

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. 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.