Beef-vegetable Ragout

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 3/4 lb beef tenderloin (cut into 3/4-in pieces)
• 1 tablespoon olive oil or 1 tablespoon cooking oil
• 1 1/2 cups fresh shiitake mushrooms or 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
• 2 cups sugar snap peas or 1 (10 ounce) package frozen sugar snap peas, thawed
• 1 cup cherry tomatoes, halved
• hot cooked wide egg noodles (optional) or bow tie pasta (optional)

Recipe

• 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.