Beef-Vegetable Ragout

Name: 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)

13 ingredients

8 steps

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)

Directions

1

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.
2

In the same skillet cook mushrooms, onion, and garlic until tender.
3

Stir in flour, salt, and pepper. Add beef broth and wine or sherry. Cook and stir until thickened and bubbly.
4

Stir in sugar snap peas; cook and stir for 2-3 minutes more or until peas are tender.
5

Stir in meat and tomatoes; heat through. If desired, serve over noodles or pasta.
6

Total time 30 start to finish.
7

Can be made ahead, just reheat while pasta is cooking and add snap peas right before serving.
8

Can be served alone or paired with a crusty bread and salad.