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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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Ingredients:
1 1/2 pounds lean, boneless sirloin steak |
vegetable cooking spray |
2 cups (1/2-inch) sliced carrot |
2 cups quartered mushroom |
3/4 cup coarsely chopped onion |
1 pound small red potatoes, peeled and quartered |
1 teaspoon dried thyme |
1/4 teaspoon pepper |
1 (10 1/2-ounce) can beef consommé, undiluted |
3 tablespoons all-purpose flour |
3/4 cup burgundy or other dry red wine |
Directions:
1. 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. Add steak; cook 4 minutes or until steak loses its pink color. Remove steak from skillet; drain and set aside.
2. Recoat skillet with cooking spray; place over medium-high heat until hot. Add carrot and next 3 ingredients; sauté 5 minutes. Return steak to skillet. Add thyme, pepper, and consommé; stir well. Cover, reduce heat, and simmer 30 minutes or until meat and vegetables are tender, stirring occasionally.
3. 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.
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