Recipe for Skillet Beef Burgundy 
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Yield:
5
Ingredients:
Amount Ingredient
1/2 lb lean boneless sirloin steak
Vegetable cooking spray
2 cup sliced carrot (1/2-inch)
2 cup mushrooms quartered
3/4 cup onion coarsely chopped
1 lb small red potatoes
peeled and quartered
1 tsp dried thyme
1/4 tsp pepper
1/2 oz beef consomme (1 can) undiluted
3 tbl all-purpose flour
Instructions:
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 colour. 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).

NOTES : Here is a recipe that Dennis & I had for supper tonight. I found this recipe in the Cooking Light program that came with the MC4.0 Deluxe Suite. We both gave this recipe a "Thumbs up". I have added the WW Points to the recipe. We served this with a Toss Green Salad (0 Points), Skillet Beef Burgundy, 1 WW Roll (2 points), we had a cup of Green Tea. It was a excellent filling meal.

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