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Skillet Beef Burgundy
Cooking Light, March 1995, page 108
pounds sirloin steak, trimmed, boneless
Vegetable cooking spray
2 cups sliced carrot (½-inch)
2 cups mushrooms, quartered
¾ cup chopped onion
1 pound red potatoes, small
peeled and quartered
1 teaspoon dried thyme
¼ teaspoon pepper
10½ ounces beef consommé (1 can) undiluted
3 tablespoons all-purpose flour
¾ cup burgundy, or other red wine
Trim fat from
Coat a large
nonstick skillet with cooking spray, and place over medium-high heat
Add steak; cook 4 minutes or until steak loses its pink
Remove steak from skillet; drain and set aside.
Recoat skillet with cooking spray; place over medium-high heat until
Add carrot and next 3 ingredients; sauté 5 minutes.
Return steak to skillet.
Add thyme, pepper, and consommé, stir
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.