Beef Bourguignonne-Topped Potatoes
Posted by: Jerseygirl Mon, 28 Jun 2004, at 7:57 a.m.
 

4 baking potatoes (about 1 1/2 pounds)
2 (6-ounce) beef tenderloin steaks, cut into 1-inch pieces
2 tablespoons all-purpose flour
3/4 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon butter or stick margarine
4 medium shallots, peeled and quartered
1 teaspoon dried thyme
1 teaspoon bottled minced garlic
1 (8-ounce) package pre-sliced mushrooms
3/4 cup beef broth
1/2 cup dry red wine
Thyme sprigs (optional)

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

Yield: 4 servings (serving size: 1 potato and 1 cup topping)

CALORIES 420 (20% from fat); FAT 8.9g (satfat 4.1g, monofat 3g, polyfat 0.6g); PROTEIN 26g; CARBOHYDRATE 54.8g; FIBER 4.3g; CHOLESTEROL 61mg; IRON 6.5mg; SODIUM 777mg; CALCIUM 49mg;
Cooking Light, APRIL 2000