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| | Quick Beef Bourguignonne
3 tablespoons of all purpose flour
1/2 teaspoon of dried thyme
1/2 teaspoon of ground black pepper
3/4 pound of boneless sirloin or top round steak, cut into 1 inch pieces
2 tablespoons of vegetable oil, divided
3 cups ( 8 ounces) halved or quartered crimini or white mushrooms
1/3 cup of thinly sliced shallots or chopped onion
one 1 41/2 ounce can of beef broth
1/4 cup of water
1/4 cup of dry red wine or water
one 4.8 ounce package of PASTA RONI® Garlic Alfredo
3/4 cup of thinly sliced carrots
Combine the flour, thyme, and pepper in a resealable plastic food storage bag. Add steak; shake to coat evenly with flour mixture.
In a large skillet over medium high heat, heat 1 tablespoon of oil. Add steak; cook 3 minutes or m until lightly browned on all sides. Remove from skillet; set aside.
In the same skillet over medium heat, heat the remaining 1 tablespoon oil. Add mushrooms and shallots, cook 3 minutes, stirring occasionally.
Add beef broth. 1/4 cup of water, bring to a boil. Add pasta, steak, carrots and Special seasonings. Reduce heat to medium. Simmer for 5 minutes or until pasta is tender. Let stand 5 minutes before servings. Makes 4 servings |
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