Skillet Beef Burgundy

• 1 1/2 pounds lean, boneless sirloin steak
• Vegetable cooking spray
• 2 cups (1/2-inch) sliced carrot
• 2 cups quartered mushroom
• 3/4 cup coarsely chopped onion
• 1 pound small red potatoes, peeled and quartered
• 1 teaspoon dried thyme
• 1/4 teaspoon pepper
• 1 (10 1/2-ounce) can beef consomme, undiluted
• 3 tablespoons all-purpose flour
• 3/4 cup Burgundy or other dry red wine

1. Trim 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.
2. 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.
3. 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.

lean, vegetable cooking spray, carrot, quartered mushroom, onion, red potatoes, thyme, pepper, beef consommue, allpurpose, red wine

Taken from www.myrecipes.com/recipe/skillet-beef-burgundy (may not work)