Quick Beef Bourguignonne

• 1 (4 7/8 ounce) package Garlic Alfredo Pasta Roni
• 3 tablespoons all-purpose flour
• 12 tablespoon dried thyme
• 12 teaspoon ground black pepper
• 34 lb boneless sirloin or 34 lb top round steak, cut into 1-inch pieces
• 2 tablespoons vegetable oil, divided
• 3 cups cremini mushrooms or 3 cups white mushrooms, quartered
• 13 cup thinly sliced shallots or 13 cup chopped onion
• 1 (14 1/2 ounce) can beef broth
• 14 cup dry red wine or 14 cup water
• 34 cup thinly sliced carrot

1. Combine flour, thyme and pepper in a resealable plastic food storage bag.
2. Add steak; shake to coat evenly with flour mixture.
3. In large skillet over medium-high heat, heat 1 tablespoon oil.
4. Add steak; cook 3 minutes or until lightly browned on all sides.
5. Remove from skillet; set aside.
6. In same skillet over medium heat, heat remaining 1 tablespoon oil.
7. Add mushrooms and shallots; cook 3 minutes, stirring occasionally.
8. Add 1/4 cup water, broth and wine; bring to a boil.
9. Add pasta, Special Seasonings, steak and carrots.
10. Reduce heat to medium.
11. Simmer 5 minutes or until pasta is tender.
12. Let stand 5 minutes before serving.

garlic alfredo pasta, allpurpose, thyme, ground black pepper, boneless sirloin, vegetable oil, cremini mushrooms, shallots, beef broth, red wine, carrot

Taken from www.food.com/recipe/quick-beef-bourguignonne-190927 (may not work)