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Source: America's Favorite Food Associations

Potatoes and Beef Burgundy
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Serves: 4
Prep Time: 10 minutes
Cook Time: 35 minutes
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4 (8 to 10 ounces each) potatoes
2 teaspoons Crisco® Vegetable Oil
1 cup onions, chopped
2 cups mushrooms, sliced
1 pound lean ground beef
1/2 cup dry red wine
1 jar (12 ounces) beef gravy
1 cup frozen peas
1 1/2 teaspoons dried thyme leaves
salt and pepper, to taste




Prick potatoes several times with fork. Arrange spoke-fashion in microwave oven. Microwave on HIGH 14 to 16 minutes until tender. Meanwhile, heat oil in large nonstick skillet over high heat. Add onions; cook 2 minutes, tossing constantly. Add mushrooms; cook and stir 3 minutes. Break up and add beef; cook and stir until beef is no longer pink. Drain fat, if necessary. Mix in wine; cook 3 minutes to reduce liquid. Mix in gravy, peas and thyme. Cook and stir about 2 minutes until heated through. To serve, spoon beef mixture onto four serving plates, dividing equally. Slice potatoes 1/3-inch thick. Fan out one sliced potato on each serving.

Note: Microwave cooking time is based on a 700- to 800- watt microwave oven. Adjust time to your own oven.





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