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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
3/4 pound lean boneless top sirloin steak, cut into 1-inch pieces |
1/4 teaspoon salt |
1/4 teaspoon pepper |
cooking spray |
1 (16-ounce) bag frozen stewing vegetables |
1 (16-ounce) bag frozen pepper stirfry, thawed |
1 (8-ounce) package fresh whole mushrooms |
1/4 cup dry red wine |
1/4 cup water, divided |
1 tablespoon worcestershire sauce |
1 tablespoon beef-flavored bouillon granules |
2 teaspoons cornstarch |
2 tablespoons ketchup |
Directions:
1. Heat a Dutch oven over medium-high heat. Sprinkle steak with salt and pepper; coat with cooking spray. Add steak to pan; cook 2 minutes or until browned, stirring frequently. Add stewing vegetables, next 3 ingredients, 3 tablespoons water, Worcestershire sauce, and bouillon granules; bring to a boil. Cover, reduce heat, and simmer 12 minutes or until vegetables are tender.
2. Combine cornstarch and remaining 1 tablespoon water; stir in ketchup until smooth. Add ketchup mixture to steak mixture; bring to a boil. Cook, stirring constantly, 1 to 2 minutes or until slightly thickened.
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