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Quick Beef Bourguignonne

  • Prep 35 min
  • Total 35 min
  • Servings 6
  • Pinterest
    71
  • Print
    400
  • Save
    191
  • Facebook
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  • Email
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A quick-and-easy version of a family favorite that's totally doable on weeknights. Serve over mashed potatoes or egg noodles. MORE + LESS -

Ingredients

1 1/2
lb beef tenderloin, cut into 1-inch pieces
1/2
teaspoon salt
1/4
teaspoon freshly ground pepper
1/4
cup butter
2
cups frozen pearl onions, thawed, patted dry
1
package (8 oz) fresh cremini mushrooms, quartered
2
cups sliced carrots
1
cup dry red wine
2
sprigs fresh thyme
1
can (10 1/2 oz) beef consommé
2
tablespoons Gold Medal™ all-purpose flour
Fresh rosemary leaves, if desired

Steps

Hide Images
  • 1
    Sprinkle tenderloin with salt and pepper. In 12-inch skillet, melt 2 tablespoons of the butter over medium-high heat. Add beef; cook 5 minutes. Remove beef from skillet; cover to keep warm.
  • 2
    In skillet, melt remaining 2 tablespoons butter. Add onions, mushrooms and carrots; cook 7 minutes, stirring occasionally, until mushrooms are browned. Add wine and thyme; heat to boiling. Reduce heat; simmer uncovered 7 minutes or until wine is reduced by half, stirring to loosen browned bits from bottom of skillet.
  • 3
    In small bowl, stir together beef consommé and flour with whisk. Add flour mixture and beef to skillet. Cook 3 minutes or until sauce thickens. Garnish with rosemary. Serve immediately.
 

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
340
% Daily Value
Total Fat
15g
0%
Saturated Fat
8g
0%
Sodium
690mg
0%
Total Carbohydrate
13g
0%
Dietary Fiber
3g
0%
Protein
29g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 1/2 Vegetable; 3 1/2 Very Lean Meat; 1 1/2 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.

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