 Quick Beef Bourguignonne
Makes 4 servings
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Image © Publications International, Ltd.
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Quick Beef Bourguignonne
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Ingredients
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3
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tablespoons all-purpose flour
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1/2
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teaspoon dried thyme
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1/2
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teaspoon ground black pepper
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3/4
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pound boneless sirloin or top round steak, cut into 1-inch pieces
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2
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tablespoons vegetable oil, divided
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3
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cups (8 ounces) halved or quartered crimini or white mushrooms
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1/3
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cup thinly sliced shallots or chopped onion
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1
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(14-1/2-ounce) can beef broth
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1/4
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cup water
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1/4
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cup dry red wine or water
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1
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(4.8-ounce) package PASTA RONI® Garlic Alfredo
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3/4
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cup thinly sliced carrots
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Prep Time
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15 minutes
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Cook Time
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20 minutes
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1. Combine flour, thyme and pepper in resealable plastic food storage bag. Add steak; shake to coat evenly with flour mixture.
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2. In large skillet over medium-high heat, heat 1 tablespoon oil. Add steak; cook 3 minutes or until lightly browned on all sides. Remove from skillet; set aside.
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3. In same skillet over medium heat, heat remaining 1 tablespoon oil. Add mushrooms and shallots; cook 3 minutes, stirring occasionally.
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4. Add beef broth, 1/4 cup water and wine; bring to a boil. Add pasta, steak, carrots and Special Seasonings. Reduce heat to medium. Simmer 5 minutes or until pasta is tender. Let stand 5 minutes before serving.
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© The Golden Grain Company®
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Nutrients per Serving
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Calories
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450
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Total Fat
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23 g
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Cholesterol
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60 mg
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Carbohydrate
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34 g
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Protein
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24 g
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Sodium
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894 mg
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Printed
from fbnr.com
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