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.