Thursday, August 14, 2008

Beef Bourguignonne

Super Easy and Super Good!!! (Don't you love our fishy plates)

1 lb. beef sirloin or top round steak, cut into 1" cubes
1/4 c. flour
2 Tbls. oil
2 c. fresh sliced mushrooms
2 garlic cloves, minced
1 tsp. dried thyme
2 c. fresh/frozen baby carrots
1 1/2 cans beef broth

Coat beef with flour. In a large skillet, cook beef in hot oil until browned, stirring often. Add mushrooms, garlic, and thyme and cook until mushrooms are tender. Add carrots and broth. Bring to a boil. Cover and cook over low heat for 20 mins. or until carrots and meat are tender. Serve over hot rice or mashed potatoes.

Yield: 4 Servings

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