Beef and Vegetable Ragout recipe
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Ingredients
- ¾ pound beef tenderloin, cut into 1/2 inch strips 1 tablespoon olive oil 1 ½ cups fresh mushrooms, sliced 1 medium onion, chopped 2 cloves garlic, minced 2 teaspoons all-purpose flour ½ teaspoon salt ¼ teaspoon black pepper 1 (14.5 ounce) can beef broth ¼ cup port wine 2 cups sugar snap peas 1 cup cherry tomatoes, cut in half
Nutrition Info
- 367.2 caloriescarbohydrate: 15.1 gcholesterol: 60.4 mgfat: 23.5 gfiber: 3.5 gprotein: 20.4 gsaturatedFat: 8.5 gservingSize: -sodium: 669.8 mgsugar: 1.9 gtransFat: : -unsaturatedFat: : -
Directions Beef and Vegetable Ragout
Directions
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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.
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.