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Suggest a better descriptionTrim 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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Serving Size: 1 Serving (325g) | ||
Recipe Makes: 5 Servings | ||
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Calories: 47 | ||
Calories from Fat: 2 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 59.7mg | 2 % | |
Potassium 6.9mg | 0 % | |
Total Carbohydrate 4.8g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 4.7g | ||
Protein 0.5g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 47
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