Trim fat from steak. Cut the steak into 1-inch cubes.
Coat a large nonstick skillet with cooking spray, and place over
medium-high heat. When the skillet is hot, add steak; cook, stirring, for 4 minutes or until steak loses
its pink color. Remove steak from skillet; drain and set aside.
Again spray skillet with cooking spray; place over medium-high heat until hot.
Add carrot, mushrooms, onions, and potatoes; saute, stirring, for 5 minutes. Return steak to
skillet. Add thyme, pepper, and the condensed beef broth, stir well. Cover, reduce heat,
and simmer 30 minutes or until meat and vegetables are tender.
Place flour in a small bowl or 2-cup measuring cup. Gradually whisk in the wine;
stir into the steak mixture. Cook for 5 minutes or until thickened and bubbly,
Adapted from a Cooking Light recipe from 1995