Rating: 4 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 1
Elizabeth J. Taliaferro
Recipe by Cooking Light March 1995

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

292 calories; calories from fat 21%; fat 6.7g; saturated fat 2.5g; mono fat 2.6g; poly fat 0.4g; protein 31.5g; carbohydrates 25.5g; fiber 3.6g; cholesterol 87mg; iron 4.9mg; sodium 469mg; calcium 42mg.
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