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Beef Bourguignonne-Topped Potatoes

  • 4servings
  • 420calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B9, B12, D
MineralsZinc, Copper, Natrium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 baking potatoes (about 1 1/2 pounds)

  2. 2 (6-ounce) beef tenderloin steaks, cut into 1-inch pieces

  3. 2 tablespoons all-purpose flour

  4. 3/4 teaspoon salt

  5. 1/2 teaspoon black pepper

  6. 1 tablespoon butter or stick margarine

  7. 4 medium shallots, peeled and quartered

  8. 1 teaspoon dried thyme

  9. 1 teaspoon bottled minced garlic

  10. 1 (8-ounce) package presliced mushrooms

  11. 3/4 cup beef broth

  12. 1/2 cup dry red wine

  13. Thyme sprigs

Instructions Jump to Ingredients ↑

  1. Pierce potatoes with a fork; arrange in a circle on paper towels in microwave oven. Microwave at high 16 minutes or until done, rearranging potatoes after 8 minutes. Let stand 5 minutes.

  2. While potatoes cook, combine beef, flour, salt, and pepper in a large zip-top plastic bag; seal and shake to coat.

  3. Melt butter in a large nonstick skillet over medium-high heat. Add beef mixture and shallots; stir-fry 5 minutes. Add thyme, garlic, and mushrooms; stir-fry 3 minutes. Add broth and wine; cook 5 minutes or until shallots are tender and sauce thickens, stirring frequently. Remove from heat.

  4. Split potatoes open with fork; fluff pulp. Spoon beef mixture evenly over potatoes. Garnish with thyme sprigs, if desired.

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