Beef-Vegetable Ragout
Ingredients
- 3/4 lb beef tenderloin (cut into 3/4-in pieces) ⓘ
- 1 tablespoon olive oil or 1 tablespoon cooking oil ⓘ
- 1 1/2 4 ounces fresh shiitake mushrooms or 1 1/2 cups button mushrooms, sliced
- 1 medium onions, chopped or 1/2 cup chopped onion ⓘ
- 1 teaspoon bottled minced garlic ⓘ
- 3 tablespoons all-purpose flour ⓘ
- 1/2 teaspoon salt ⓘ
- 1/4 teaspoon pepper
- 1 (14 1/2 ounce) can beef broth ⓘ
- 1/4 cup port wine or 1/4 cup dry sherry
- 1 cups sugar snap peas or (10 ounce) package frozen sugar snap peas, thawed ⓘ
- 1 cup cherry tomatoes, halved ⓘ
- hot cooked wide egg noodles (optional) or bow tie pasta (optional) ⓘ
Instructions
- In a large nonstick skillet cook stir meat in hot oil for 2-3 minutes or until meat is of desired doneness. Remove meat from skillet, reserve drippings. Keep meat warm.
- In the same skillet cook mushrooms, onion, and garlic until tender.
- Stir in flour, salt, and pepper. Add beef broth and wine or sherry. Cook and stir until thickened and bubbly.
- Stir in sugar snap peas; cook and stir for 2-3 minutes more or until peas are tender.
- Stir in meat and tomatoes; heat through. If desired, serve over noodles or pasta.
- Total time 30 start to finish.
- Can be made ahead, just reheat while pasta is cooking and add snap peas right before serving.
- Can be served alone or paired with a crusty bread and salad.
Nutrition & Diet Analysis (per serving)
616
kcal
31% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).