Potatoes and Beef Burgundy

Potatoes and Beef Burgundy

4 8-oz potatoes – (8 to 10 ounces each)
2 teaspoons vegetable oil
1 cup chopped onions
2 cups sliced mushrooms
1 pound lean ground beef
1/2 cup dry red wine
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; season with salt and pepper. 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.

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