Skillet Beef Burgundy

By ctaubenheim

Ingredients

• 1 1/2 lbs boned sirloin steak
• cooking spray
• 2 cups (1/2 inch) sliced carrot
• 2 cups coarsely chopped onion
• 1 lb. small red potatoes, peeled and quartered
• 1/2 tsp dried thyme
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 (10.5oz) can beef consomme, undiluted
• 3 Tbsp all purpose flour
• 3/4 cup dry red wine

Details

Preparation time 17mins
Cooking time 60mins

Preparation

Step 1

Trim fat from steak; cut steak into 1 inch cubes. Coat a large nonstick skillet with cooking spray, and place over medium high heat until hot. Add steak cubes; cook 4 minutes or until steak loses its pink color and is browned on all sides. Remove steak cubes from skillet and drain well. Recoat skillet with cooking spray; place over medium high heat until hot. Add carrot, mushrooms, onion, and potato, saute 5 minutes. Return steak to skillet. Add thyme, salt, pepper and consomme; stir well. Cover, reduce heat, and simmer 50 minutes or until meat and vegetables are tender, stirring occasionally. Place flour in a small bowl; gradually add wine, blending with a whisk. Add to steak mixture, and cook, uncoered, 5 minutes or until thick and bubbly, stirring occasionally.

Calories: 337
Total Fat: 8g
Carbs: 27.8g
Cholesterol: 91mg
Sodium: 537mg