Skillet Beef Burgundy

Ingredients

• 10.5 ounce beef consomme undiluted canned
• 2 cups carrots sliced ()
• 1 teaspoon thyme leaves dried
• 3 tablespoons flour all-purpose
• 2 cups mushroom quartered
• 0.8 cup onion coarsely chopped
• 0.3 teaspoon pepper 
• 1 pound potatoes red peeled quartered
• 1.5 pounds rump steak boneless lean
• 0.8 cup burgundy dry red

Equipment

• bowl
• frying pan
• whisk

Directions

1. Trim fat from steak.
2. Cut the steak into 1-inch cubes. Coat a large nonstick skillet with cooking spray, and place over medium-high heat until hot.
3. Add steak; cook 4 minutes or until steak loses its pink color.
4. Remove steak from skillet; drain and set aside.
5. Recoat skillet with cooking spray; place over medium-high heat until hot.
6. Add carrot and next 3 ingredients; saut 5 minutes. Return steak to skillet.
7. Add thyme, pepper, and consomm; stir well. Cover, reduce heat, and simmer 30 minutes or until meat and vegetables are tender, stirring occasionally.
8. 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.