Quick and Easy Beef Bourguignon for Two
3/4 lb boneless beef sirloin steak, cut into 1 1/2-inch cubes
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
1 cup sliced mushrooms
1 slice bacon, chopped
1 small onion, sliced
1 tablespoon tomato paste
1 clove garlic, finely chopped
1/2 teaspoon chopped fresh thyme leaves
1 tablespoon all-purpose flour
1 cup beef broth
1/2 cup dry red wine
1 tablespoon chopped fresh parsley leaves
Season beef cubes with salt and pepper. In a 10-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add beef, and cook 2 to 3 minutes, turning frequently, until browned on outsides, but still rare in the middle. Remove from skillet; keep warm.
Heat remaining 1 tablespoon of oil in a skillet over medium-high heat. Add mushrooms; cook and stir for 3 to 4 minutes or until tender and browned. Remove from skillet; keep warm.
Reduce heat to medium; add bacon and onion. Cook and stir for 3 to 4 minutes or until onions are softened and beginning to brown. Add tomato paste, garlic and thyme. Cook and stir for 1 minute. Add flour; cook and stir for 1 minute.
Add cooked mushrooms, broth and wine; heat to boiling. Reduce heat to low; simmer 4 to 5 minutes, stirring occasionally, until sauce is slightly thickened. Return beef to skillet; cook 2 to 3 minutes, stirring occasionally, until beef is medium-rare to medium (145F to 160F). Garnish with parsley.
White button mushrooms work well in this recipe, but if you'd like a bigger mushroom flavor, you can use Cremini mushrooms.