Beef and Vegetable Ragout |
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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Lean version of traditional French stew. Serve over wide noodles. Ingredients:
3/4 pound beef tenderloin, cut into 1/2 inch strips |
1 tablespoon olive oil |
1 1/2 cups fresh mushrooms, sliced |
1 medium onion, chopped |
2 cloves garlic, minced |
2 teaspoons all-purpose flour |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1 (14.5 ounce) can beef broth |
1/4 cup port wine |
2 cups sugar snap peas |
1 cup cherry tomatoes, cut in half |
Directions:
1. Heat olive oil in a large skillet over medium-high heat. Brown meat 2 to 3 minutes. Remove meat to paper towels. Stir in mushrooms, onion, and garlic; cook until onion is soft.
2. Sprinkle in flour, and stir well to mix. Season with salt and pepper. Stir in broth and wine; cook, stirring occasionally, until sauce is thickened. Stir in peas; cook 2 to 3 minutes more. Return meat to skillet. Stir in tomatoes, and heat through.
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