Recipe - Skillet Beef Burgundy

1 One half pound Lean boneless sirloin steak
Vegetable cooking spray
2 cup Sliced carrot, (1/2inch)
2 cup Quartered mushrooms
Three fourths cup Coarsely chopped onion
1 pound Small red potatoes, peeled
and quartered
1 teaspoon Dried thyme
One fourth teaspoon Pepper
10 One half ounce Beef consomme, (1 can)
undiluted
3 tablespoon Allpurpose flour
Three fourths cup Burgundy or other dry red
wine

Trim fat from steak. Cut the steak into 1inch cubes.

Coat a large nonstick skillet with cooking spray, and place over
mediumhigh 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 mediumhigh heat until hot.
Add carrot and next 3 ingredients; saute 5 minutes. Return steak to
skillet. Add thyme, pepper, and consomme, 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. Yield: 5 servings (serving size: 1One half cups).

Per serving: 312 Calories; 7g Fat (23% calories from fat); 32g Protein; 23g
Carbohydrate; 83mg Cholesterol; 474mg Sodium

Recipe by: Cooking Light, March 1995, page 108

Posted to MCRecipe Digest V1 #430 by igor@digex.net on Jan 28, 1997.