Easy Weeknight Beef Burgundy

by Cassandra

Information

Ingredients

1 1/4 lb beef boneless sirloin steak, cut into 1-inch pieces

1 can (18 oz) creamy portabella mushroom cooking sauce

1 bag (16 oz) frozen potatoes, carrots, onions and celery*

1/2 cup Burgundy or Pinot Noir

1/4 teaspoon dried thyme leaves
Hot cooked pasta or rice, if desired
Garnishes, If Desired
Fresh parsley leaves or chopped fresh parsley

Directions

1.) In 12-inch skillet, heat 1 tablespoon vegetable oil over medium-high heat. Add beef; cook 6 to 8 minutes or until well browned.** Add 1/4 teaspoon salt, 1/4 teaspoon pepper, the cooking sauce, frozen vegetables, wine and thyme leaves.

2.) Heat to boiling; simmer uncovered 12 to 15 minutes, stirring occasionally, until thickened (sauce becomes more brown in color as it cooks).

3.) Serve over pasta; sprinkle with parsley.