| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Meats | 5 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Lean boneless sirloin steak |
| Vegetable cooking spray | ||
| 2 | c | Sliced carrot, (1/2-inch) |
| 2 | c | Quartered mushrooms |
| 3/4 | c | Coarsely chopped onion |
| 1 | lb | Small red potatoes, peeled and quartered |
| 1 | ts | Dried thyme |
| 1/4 | ts | Pepper |
| 10 1/2 | oz | Beef consomme, (1 can) undiluted |
| 3 | tb | All-purpose flour |
| 3/4 | c | Burgundy or other dry red wine |
INSTRUCTIONS
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. Recoat 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. Yield: 5 servings (serving size: 1-1/2 cups). Per serving: 312 Calories; 7g Fat (23% calories from fat); 32g Protein; 23g Carbohydrate; 83mg Cholesterol; 474mg Sodium Recipe by: Cooking Light, March 1995, page 108 Posted to MC-Recipe Digest V1 #430 by igor@digex.net on Jan 28, 1997.
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