Skillet Beef Burgundy

• 1 1/2 pounds lean boneless sirloin steak
• vegetable cooking spray
• 2 cups sliced carrot (1/2-inch)
• 2 cups quartered mushrooms
• 3/4 cup coarsely chopped onion
• 1 pound small red potatoes
• peeled and quartered
• 1 teaspoon dried thyme
• 1/4 teaspoon pepper
• 10 1/2 ounces beef consomme, (1 can) undiluted
• 3 tablespoons all-purpose flour
• 3/4 cup Burgundy or other dry red wine

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.

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. 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).

Source: Cooking Light, March 1995