Rating: 3 stars
6 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2

Yes, you can make this classic French entree on a weeknight! The keys to success: thinly slicing the steak and building a flavorful base with red wine and beef broth.

Source: Better Homes and Gardens

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Read the full recipe after the video.

Recipe Summary

prep:
30 mins
cook:
10 mins
total:
40 mins
Servings:
4
Yield:
1 1/3 cups each
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Trim fat from meat. Cut meat into thin bite-size strips. In a 4-quart nonstick Dutch oven heat 2 teaspoons of the oil over medium-high heat. Add meat; cook until brown. Remove meat from Dutch oven. Add the remaining 1 teaspoon oil to Dutch oven; add carrots, celery, and garlic. Cook for 8 to 10 minutes or until vegetables are tender, stirring occasionally. Return meat to Dutch oven; add onions and dried mushrooms.

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  • In a medium bowl whisk together broth, wine, tomato paste, herbes de Provence, and pepper until smooth. Stir broth mixture into meat mixture. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes to blend flavors.

Nutrition Facts

265 calories; fat 8g; cholesterol 52mg; saturated fat 2g; carbohydrates 17g; mono fat 5g; poly fat 1g; insoluble fiber 3g; sugars 6g; protein 22g; vitamin a 5296.3IU; vitamin c 7.7mg; thiamin 0.1mg; riboflavin 0.3mg; niacin equivalents 7.7mg; vitamin b6 0.7mg; folate 36.3mcg; vitamin b12 0.9mcg; sodium 525mg; potassium 797mg; calcium 50.5mg; iron 2.5mg.
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