Skillet Beef Burgundy

Yield: 5 servings (serving size: 1 1/2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 292
  • Calories from fat: 21%
  • Fat: 6.7g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 0.4g
  • Protein: 31.5g
  • Carbohydrate: 25.5g
  • Fiber: 3.6g
  • Cholesterol: 87mg
  • Iron: 4.9mg
  • Sodium: 469mg
  • Calcium: 42mg


  • 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


  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.
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