Quick Beef Bourguignonne

By lily_bones

Ingredients

• Ingredients
• 3 tablespoons all-purpose flour
• 1/2 teaspoon dried thyme
• 1/2 teaspoon ground black pepper
• 3/4 pound boneless sirloin or top round steak, cut into 1-inch pieces
• 2 tablespoons vegetable oil, divided
• 3 cups (8 ounces) halved or quartered crimini or white mushrooms
• 1/3 cup thinly sliced shallots or chopped onion
• 1 (14-1/2-ounce) can beef broth
• 1/4 cup water
• 1/4 cup dry red wine or water
• 1 (4.8-ounce) package PASTA RONI® Garlic Alfredo
• 3/4 cup thinly sliced carrots

Preparation

Step 1

1. Combine flour, thyme and pepper in resealable plastic food storage bag. Add steak; shake to coat evenly with flour mixture.

2. In large skillet over medium-high heat, heat 1 tablespoon oil. Add steak; cook 3 minutes or until lightly browned on all sides. Remove from skillet; set aside.

3. In same skillet over medium heat, heat remaining 1 tablespoon oil. Add mushrooms and shallots; cook 3 minutes, stirring occasionally.

4. Add beef broth, 1/4 cup water and wine; bring to a boil. Add pasta, steak, carrots and Special Seasonings. Reduce heat to medium. Simmer 5 minutes or until pasta is tender. Let stand 5 minutes before serving.