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A Cooking Adventure with Thom

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Skillet Beef Burgundy

Cooking Light, March 1995, page 108

Servings:  5





1½ 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

Cooking Method

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. 

  1. Add steak; cook 4 minutes or until steak loses its pink color. 

  2. Remove steak from skillet; drain and set aside.

  3. Recoat skillet with cooking spray; place over medium-high heat until hot. 

  4. Add carrot and next 3 ingredients; sauté 5 minutes. 

  5. Return steak to skillet. 

  6. Add thyme, pepper, and consommé, stir well. 

  7. Cover, reduce heat, and simmer 30 minutes or until meat and vegetables are tender, stirring occasionally.

  8. Place flour in a bowl. 

  9. Gradually add wine, blending with a wire whisk; add to steak mixture. 

  10. Cook 5 minutes or until thickened and bubbly, stirring constantly.

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