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Skillet Beef Burgundy
 From Maryellen Mencimer 

1-1/2 pounds boneless sirloin steak 
 vegetable cooking spray 
2 cups sliced carrots-1/2" thick 
2 cups quartered mushrooms 
3/4 cup coarsely chopped onions 
1 pound red potatoes quartered 
1 teaspoon thyme 
1/4 teaspoon pepper 
1 can (10-1/2 oz) beef consomme-undiluted 
3 tablespoons all purpose flour 
3/4 cup Burgundy or other dry red wine 

Trim fat from steak. Cut the steak into 1" pieces. Coat a large nonstick skillet with cooking spray, and place over medium-high heat until hot. Add steak; cook 4 minutes or until steak looses its pink color. Remove steak from skillet; drain and set aside.   Re coat skillet with cooking spray; place over medium-high heat until hot. Add carrot and next 3 ingredients; saute 5 minutes. Return steak to skillet. Add thyme, pepper, and consomme; stir well. 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. Serves 5.

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