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Start with tender sirloin steak to make quick and easy Beef Burgundy. Photo credit: Maggy Keet from Three Many Cooks.
4 teaspoons McCormick® Perfect Pinch® Salt Free Garlic Pepper Seasoning
3 tablespoons flour
2 pounds boneless beef sirloin steak, cut into 1-inch cubes
2 tablespoons oil
1 teaspoon McCormick® Thyme Leaves
1 cup reduced sodium beef broth
1/2 cup dry red wine
2 cups carrot chunks
2 cups mushrooms, halved
1 cup medium onion, cut into thin wedges
Mix 3 teaspoons of the Seasoning and flour in large resealable plastic bag. Add beef; toss to coat.
Heat oil in large nonstick skillet or Dutch oven on medium heat. Add beef in batches; cook until lightly brown on all sides. Add additional oil, as needed. Return all meat to skillet.
Stir in remaining 1 teaspoon Seasoning, thyme, broth, wine and vegetables. Bring to boil. Reduce heat to low; cover and simmer 20 minutes or until vegetables are tender. Serve over cooked egg noodles or rice, if desired.
(Amount per serving)