| 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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