Beef Bourguignonne-Topped Potatoes

Beef Bourguignonne-Topped Potatoes
Photo by Randy Mayor

Ingredients

  • ½ cup dry red wine
  • ¾ cup beef broth
  • 2 tablespoons all-purpose flour
  • Thyme sprigs (optional)
  • 1 teaspoon bottled minced garlic
  • ½ teaspoon black pepper
  • 1 (8-ounce) package presliced mushrooms
  • + 6 more ingredients
    • ¾ teaspoon salt
    • 2 (6-ounce) beef tenderloin steaks, cut into 1-inch pieces
    • 4 medium shallots, peeled and quartered
    • 1 tablespoon butter or stick margarine
    • 1 teaspoon dried thyme
    • 4 baking potatoes (about 1 1/2 pounds)

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

View full recipe at My Recipes

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