Beef and Vegetable Ragout Good Recipes

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Beef and Vegetable Ragout

"Lean version of traditional French stew. Serve over wide noodles."

Ingredients :

three/four pound beef tenderloin, cut into half inch strips
1 tablespoon olive oil
1 half of cups clean mushrooms, sliced
1 medium onion, chopped
2 cloves garlic, minced
2 teaspoons all-cause flour
half of teaspoon salt
1/four teaspoon black pepper
1 (14.Five ounce) can red meat broth
1/4 cup port wine
2 cups sugar snap peas
1 cup cherry tomatoes, reduce in half

Instructions :

Prep : 25M	Cook : 4M	Ready in : 1H5M

Heat olive oil in a big skillet over medium-high warmness. Brown meat 2 to three mins. Remove meat to paper towels. Stir in mushrooms, onion, and garlic; prepare dinner till onion is smooth.
Sprinkle in flour, and stir properly to mix. Season with salt and pepper. Stir in broth and wine; cook dinner, stirring every now and then, till sauce is thickened. Stir in peas; cook dinner 2 to three minutes greater. Return meat to skillet. Stir in tomatoes, and heat via.

Notes :

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